Boistfort Valley Farm
Community Supported Recipe Box

Red Potatoes and Leeks with Thyme


  • 2 lbs red potatoes
  • 2 leeks or 1 onion, chopped
  • 3 tablespoons butter
  • 2/3 tablespoon thyme leaves, minced
  • 2/3 cup milk
  • 1/4 cup heavy cream


dish: side
season: fall

Steam or boil potatoes until tender.

Add leeks and butter to a skillet and cook over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.

Drain potatoes in a colander, then return to the pot. Dry potatoes over low heat, shaking the pot, about 1 minute. Cool potatoes just until they can be handled and chop into rough cubes. In a small saucepan heat milk and cream until mixture just comes to a boil. Pour leeks and milk mixture over potatoes and stir, mashing the potatoes slightly. Season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish.

Preheat oven to 350° F. Dot potato mixture with butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.

Adapted from Gourmet, November 1996