Mashed Potatoes and Leeks with Thyme

from Epicurious.com

Ingredients

3 lbs. baking potatoes (about 6)
6 leeks, chopped (white & pale green parts)
¾ stick unsalted butter
1 Tbsp. fresh thyme leaves, minced
1 c. milk
½ c. heavy cream

Directions

1. In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to boil and simmer potatoes until tender, 35-45 minutes.
   
2. While potatoes are cooking, in heavy skillet cook leeks in 4 Tbsp butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.
   
3. Drain potatoes in a colander and return to kettle. 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.
   4. Preheat oven to 350 degrees.
   
4. Dot potato mixture with remaining 2 Tbsp butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.

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