Mashed Potatoes and Leeks With Thyme |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
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:
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.
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