Mashed Potatoes And Leeks With Thyme

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 lbs russet potatoes (about 6)
• 6 leeks, chopped, washed well, and drained ( and pale green parts only)
• 6 tablespoons unsalted butter
• 1 tablespoon fresh thyme leave, minced
• 1 cup milk
• 1/2 cup heavy cream

Recipe

• 1 in an 8-quart kettle combine potatoes with cold water to cover by 2 inches. bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
• 2 while potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. stir in thyme and salt and pepper to taste.
• 3 drain potatoes in a colander and return to kettle. dry potatoes over low heat, shaking kettle,1 minute. cool potatoes just until they can be handled and peel. while potatoes are still warm, force through a ricer into a large bowl. in a small saucepan heat milk and cream until mixture just comes to a boil. stir leeks and milk mixture into potatoes and season with salt and pepper. spread potato mixture in a buttered 4-quart shallow baking dish. chill potato mixture, covered, 1 day.
• 4 preheat oven to 350°f.
• 5 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.