Make-Ahead Mashed Potatoes With Leeks and Thyme

4.5(46)

Store these creamy, perfectly seasoned make-ahead mashed potatoes overnight in a buttered casserole dish, then just rewarm before serving for Thanksgiving.

by The Gourmet Test Kitchen·published 2004-08-20

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Servings

Serves 8

Total time

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Calories / serving

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Ingredients (6)

serves

3 pounds russet (baking) potatoes (about 6)
6 leeks (white and pale green parts only), chopped, washed well, and drainedleek
6 tablespoons unsalted butterbutter
1 tablespoon fresh thyme leaves, mincedthyme
1 cup milkmilk
½ cup heavy creamheavy-cream

Instructions (5 steps)

01In 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.
02While 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.
03Drain 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.

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