epicurious4.5
Make-Ahead Mashed Potatoes With Leeks and Thyme
Store these creamy, perfectly seasoned make-ahead mashed potatoes overnight in a buttered casserole dish, then just rewarm before serving for Thanksgiving.
👥 8 Servings👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●saucepan
- ●baking dish
- ●bowl
- ●colander
- ●oven
📝 Preparation Steps
1
In an 8-quart pot, 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.
leeks (white and pale green parts only), chopped, washed well, and drained6
3
Drain potatoes in a colander and return to pot. 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.
milk1 cupleeks (white and pale green parts only), chopped, washed well, and drained6
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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