Potato Leek and Corn Bundles

Boil potatoes in a pot of salted water, some 30 minutes.
Drain and mash with a potato masher or ricer.
Stir in 1 Tbsp., (15 mL) butter and set aside.
Cook leeks, covered, in 1 Tbsp. (15 mL) over low heat for 5 minutes. Add potatoes, tarragon and corn, blending thoroughly.
Melt 3 Tbsp. (45 mL) butter. Lay down a sheet of phyllo and brush with melted butter.
Lay a second sheet over top, brush it with melted butter; add a third sheet and brush with butter.
Keep phyllo sheets wrapped in a damp cloth so they don’t dry out and crack.
Cut stacked sheets in two.
In the centre of each half, put ½ cup (125 mL) potato mixture.
Bring up the sides to make a bundle and tie it with a blanched chive stem.
Repeat process two more times.
Place bundles on a non-stick baking sheet or in a large oiled muffin pan, and bake 20 minutes or until golden brown.