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Ingredients
- 6 lrg russet potatoes peeled, cooked, and mashed
- 6 x leeks cleaned well and trimmed
- 15 x shallots
- 1/2 c. butter melted
- 2 Tbsp. chopped fresh thyme leaves salt and white pepper to taste
- 1 1/2 c. light cream
Directions
- Coarsely chop the leeks and shallots and saute/fry in 3 Tbsp. butter till soft. In a large bowl whip the potatoes till smooth. Add in the thyme, salt, and white pepper to the potatoes. In a small saucepan, heat up the heavy cream till hot, but not boiling. Add in the cream to the potato mix and whip till fluffy. Mix in the leeks and shallots. Place in a well greased baking dish. Chill if you like up to 2 days. Preheat oven to 375 degrees. Remove casserole from the refrigerator to hot to room temperature before baking. Pour the melted butter over the top of the potatoes. Cover bake for about 15 min if baking immediately, or possibly for 30-40 min if baking after refrigerating or possibly till potatoes are very warm.
- NOTES : This is a really nice recipe for a hearty New England Thanksgiving. This will easily make sufficient for 6, even if your family loves their spuds.
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