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1
Peel the potatoes and cut them into 1-inch pieces.
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2
Put them into a large pot of cold water.
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3
Add a big pinch of salt and put the pot over high heat.
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4
When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
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5
While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt.
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6
Put a medium skillet over medium-low heat and add 2 tablespoons butter.
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7
When the butter is melted, add the leeks and season with salt and pepper.
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8
Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
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9
Drain the potatoes in a colander.
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10
Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
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11
In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up.
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12
Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon.
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13
Mash with a potato masher, breaking up the big lumps.
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14
Stir in the melted leeks, taste and season with salt and pepper.
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15
Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie.
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16
Cover the rest and keep warm until ready to serve.
