Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mashed Potatoes and Leeks With Thyme Recipe
    Lost? Site Map

    Mashed Potatoes and Leeks With Thyme

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Jules127's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 4
      Preheat oven to 350°F.
    5. 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.

    Ratings & Reviews:

    • on February 21, 2011

      55

      I served this yummy potato recipe as a side to Oxtail Bourguignonne 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2007

      45

      This was delicious, but a bit... runny. Next time I need to have more potatoes. The taste was great, so I think it was just that I had too few potatoes. Thanks for posting it, Jules, I will definitely try it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mashed Potatoes and Leeks With Thyme

    Serving Size: 1 (293 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 319.3
     
    Calories from Fat 140
    44%
    Total Fat 15.6 g
    24%
    Saturated Fat 9.6 g
    48%
    Cholesterol 47.5 mg
    15%
    Sodium 45.3 mg
    1%
    Total Carbohydrate 41.1 g
    13%
    Dietary Fiber 4.9 g
    19%
    Sugars 3.9 g
    15%
    Protein 5.8 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites