Mashed Potatoes and Leeks With Thyme

Ingredients

3 pounds russet (baking) potatoes (about 6)

6 leeks (white and pale green parts only), chopped, washed well, and drained

6 tablespoons unsalted butter

1 tablespoon fresh thyme leaves, minced

1 cup milk

½ cup heavy cream

Directions

Step 1

In an 8-quart pot, combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.

Step 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.

Step 3

Drain potatoes in a colander and return to pot. 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.

Step 4

Preheat oven to 350° F.

Step 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.