Name: Make-Ahead Mashed Potatoes With Leeks and Thyme
Yield: Serves 8
Ingredients: 3 pounds russet (baking) potatoes (about 6); 6 leeks (white and pale green parts only), chopped, washed well, and drained; 6 tablespoons unsalted butter; 1 tablespoon fresh thyme leaves, minced; 1 cup milk; ½ cup heavy cream

A serving dish of mashed potatoes with leeks and thyme.

Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich

These mashed potatoes with leeks first made an appearance in a Thanskgiving menu published in Gourmet in 1996, but they would also be great with a baked rainbow trout for a dinner party in January, or alongside a roast leg of lamb in the middle of April.

Whatever the occasion, this recipe will save you some major time whenever you’re entertaining. All of the boiling, simmering, and processing the potatoes through a ricer happens the day before. You can refrigerate your creamy, perfectly seasoned potatoes overnight right in a buttered casserole dish, and when dinnertime approaches, just dot the surface with butter and bake until heated through.

Recipe information

Yield
Serves 8

Ingredients

3 pounds russet (baking) potatoes (about 6)

6 leeks (white and pale green parts only), chopped, washed well, and drained

6 tablespoons unsalted butter

1 tablespoon fresh thyme leaves, minced

1 cup milk

½ cup heavy cream

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Preheat oven to 350° F.
Step 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.