Mashed Potatoes and Leeks with Thyme

1. 1

   In an 8-quart kettle combine potatoes with cold water to cover by 2 inches.

2. 2

   Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.

3. 3

   While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened.

4. 4

   Stir in thyme and salt and pepper to taste.

5. 5

   Drain potatoes in a colander and return to kettle.

6. 6

   Dry potatoes over low heat, shaking kettle,1 minute.

7. 7

   Cool potatoes just until they can be handled and peel.

8. 8

   While potatoes are still warm, force through a ricer into a large bowl.

9. 9

   In a small saucepan heat milk and cream until mixture just comes to a boil.

10. 10

    Stir leeks and milk mixture into potatoes and season with salt and pepper.

11. 11

    Spread potato mixture in a buttered 4-quart shallow baking dish.

12. 12

    Chill potato mixture, covered, 1 day.

13. 13

    Preheat oven to 350 F.

14. 14

    Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.