Mashed Potatoes with Leeks

Name: Mashed Potatoes with Leeks
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 1/2 pounds Yukon Gold potatoes (5 to 6 medium), peeled and chopped; Kosher salt; 2 sticks salted butter, cut into pieces, at room temperature; 2 leeks (white and light green parts), thinly sliced and rinsed; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh rosemary; Freshly ground pepper; 1/2 to 3/4 cup milk, warmed

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Level: Easy

Total: 50 min
Active: 20 min

Yield: 6 to 8 servings

Level: Easy

Total: 50 min
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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2 1/2 pounds Yukon Gold potatoes (5 to 6 medium), peeled and chopped

Kosher salt

2 sticks salted butter, cut into pieces, at room temperature

2 leeks (white and light green parts), thinly sliced and rinsed

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

Freshly ground pepper

1/2 to 3/4 cup milk, warmed

Directions

Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes.
Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside.
Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks.
Transfer the potatoes to a bowl; top with the remaining butter before serving.