3 pounds russet (baking) potatoes (about 6)
6
large leeks (white and pale green parts only), sliced and chopped, washed well, and drained
4-6 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, minced (or 1- 1 1/2 teaspoons dried thyme)
1 1/2 cups half-and-half (or combination of milk with half-and-half or heavy cream, as desired)
In an large pot, combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35-45 minutes. While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons of 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 pot. Dry potatoes over low heat, shaking kettle for 1 minute. Cool potatoes just until they can be handled and remove skins. While potatoes are still warm, mash by hand, until smooth, but with small chunks remaining. In a small saucepan, heat milk and cream until mixture just comes to a boil. Stir milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Cover and chill potato mixture for 1-2 days - improving flavor and saving time. Preheat oven to 350° F. Dot potato mixture with more butter and bake, covered with foil, in middle of oven, until heated through and butter is melted, about 15 minutes.
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4-6 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, minced (or 1- 1 1/2 teaspoons dried thyme)
1 1/2 cups half-and-half (or combination of milk with half-and-half or heavy cream, as desired)
In an large pot, combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35-45 minutes. While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons of 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 pot. Dry potatoes over low heat, shaking kettle for 1 minute. Cool potatoes just until they can be handled and remove skins. While potatoes are still warm, mash by hand, until smooth, but with small chunks remaining. In a small saucepan, heat milk and cream until mixture just comes to a boil. Stir milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Cover and chill potato mixture for 1-2 days - improving flavor and saving time. Preheat oven to 350° F. Dot potato mixture with more butter and bake, covered with foil, in middle of oven, until heated through and butter is melted, about 15 minutes.
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