- Creamy Mashed Potatoes with Leeks and Fresh Thyme
- You don’t have to add the sautéed leeks and thyme, but they really add a lot to traditional mashed potatoes. You can make the sautéed leeks several days before and store in the refrigerator. You can make the potatoes several hours before serving and keep warm by placing a heat proof bowl of the mashed potatoes over a pan with several inches of water. Cover the potatoes with foil and keep over medium heat until serving.
- Serves 8
- 3 1/2 pounds Russet potatoes (about 8) peeled and cut into same sized chunks
- 14 tablespoons butter
- 6 leeks, including pale green portions, washed, cut lengthwise and thinly sliced
- 1 tablespoon minced fresh thyme
- 1 1/4 cups milk
- 1/2 cup heavy cream or half and half
- salt and pepper to taste
In a large pot of salted boiling water, cook the potatoes over medium high heat until tender, about 20 minutes.
Meanwhile, in a large heavy skillet, melt 6 tablespoons butter over medium heat. Add leeks and cook, stirring occasionally until softened and slightly browned, about 15-20 minutes. Stir in the thyme. (You can refrigerate the leeks if you would like to make them ahead of time.)
In a small saucepan, add 6 tablespoons butter, milk, and cream. Gently heat until the milk scalds or place in a microwave safe bowl and heat.
Drain the potatoes in a colander. Return to the pot and mash the potatoes, or use an electric hand mixer, and slowly blend in the hot milk until the desired consistency. Add the leek mixture and stir until blended. Taste for seasoning and add more salt and pepper as necessary.