Whipped Potatoes With Three-Onion Butter

1. 1

   AT HOME (UP TO 1 DAY AHEAD)

2. 2

   Cook potatoes in a large pot of boiling water until larger chunks are tender when pierced with a fork. Drain; return to pot and keep there for transport. Pour half-and-half, salt, and pepper into a jar with tight-fitting lid. Put leek, shallot, and green onions in separate resealable plastic bags. Chill all.

3. 3

   AT THE PARTY

4. 4

   Heat potatoes over low heat, stirring often, just until warm. Meanwhile, heat half-and-half mixture in a microwave until very hot. Add to potatoes and heat, stirring occasionally, over medium heat until hot. Using a hand mixer (or put potatoes in a stand mixer and work in batches if necessary), whip potatoes just until smooth and free of lumps (do not overwhip). Transfer potatoes to a serving bowl.

5. 5

   Melt butter in a large frying pan over medium heat. Add leek and cook just until starting to soften, about 3 minutes. Add shallot; cook until softened and butter starts to brown, about 3 minutes. Remove from heat, add green onions, and swirl pan to coat. Pour over potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.