Recipe by Jules127
This is a great recipe for mashed potatoes made the night before. The leeks and thyme make them a bit more interesting than the usual mashed potatoes.
Top Review by Dr. Jenny
I served this yummy potato recipe as a side to Recipe #449251 449251. I needed to use up some leeks and my main dish included thyme, so this was a good accompaniment. I easily halved the recipe. I let the potatoes cool, but did not chill them for a day. After cooling, I cooked them in the oven and followed steps 4 and 5. This seemed to work well. I did not have the problem with them being runny as mentioned by another reviewer. They were very good. Thanks!
- 3 lbs russet potatoes (about 6)
- 6 leeks, chopped, washed well, and drained (white and pale green parts only)
- 6 tablespoons unsalted butter
- 1 tablespoon fresh thyme leave, minced
- 1 cup milk
- 1⁄2 cup heavy cream
Directions See How It's Made
- 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.
- 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.
- 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.
- Preheat oven to 350°F.
- 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.