Leek & Potato Mash

Bern was making braised short ribs for the party, my job was to make the mashed potatoes. I figured the typical garlic thyme mash would be a bit too strong for the already robust brisket. Using leeks made it the perfect pair.

Ingredients:

9 russet potatoes, peeled & diced

2 bay leaves

1 1/2 stick butter, diced

9 leeks, finely sliced

1 1/2 T fresh thyme, minced

3/4 C cream

1 1/2 C milk

Salt and pepper

2 T butter sliced (for re-heating)

Directions:

Boil potatoes in salted water with bay leaves

Cook until done. toss bay leaves, drain, set aside

In a pan saute leeks in butter until soft, add thyme cook for another minute

season with salt & pepper

heat cream & milk in a saucepan until just about boiling

With a masher, add leeks, thyme and butter to potatoes

Add scalded milk & cream. Season with salt & pepper

Spread potato mixture in a baking dish; chill covered for 1 day

Preheat oven to 350 ° F

Dot potato mixture with remaining 2 T butter

Bake, covered with foil in middle of oven until heated through

or until butter is melted