Leek Mashed Potatoes

1. 1

   Peel the potatoes and cut them into 1-inch pieces.

2. 2

   Put them into a large pot of cold water.

3. 3

   Add a big pinch of salt and put the pot over high heat.

4. 4

   When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.

5. 5

   While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt.

6. 6

   Put a medium skillet over medium-low heat and add 2 tablespoons butter.

7. 7

   When the butter is melted, add the leeks and season with salt and pepper.

8. 8

   Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.

9. 9

   Drain the potatoes in a colander.

10. 10

    Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.

11. 11

    In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up.

12. 12

    Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon.

13. 13

    Mash with a potato masher, breaking up the big lumps.

14. 14

    Stir in the melted leeks, taste and season with salt and pepper.

15. 15

    Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie.

16. 16

    Cover the rest and keep warm until ready to serve.

* Per serving · 4 servings · Values may vary.