Red Potatoes and Leeks with Thyme
| dish: side|
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