Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
These mashed potatoes with leeks first made an appearance in a Thanskgiving menu published in Gourmet in 1996, but they would also be great with a baked rainbow trout for a dinner party in January, or alongside a roast leg of lamb in the middle of April.
Whatever the occasion, this recipe will save you some major time whenever you’re entertaining. All of the boiling, simmering, and processing the potatoes through a ricer happens the day before. You can refrigerate your creamy, perfectly seasoned potatoes overnight right in a buttered casserole dish, and when dinnertime approaches, just dot the surface with butter and bake until heated through.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
73 Easter Dinner Ideas for a Fresh and Lively Holiday Menu
These are the Easter entrées, side dishes, breads, and salads we turn to year after year.59 Christmas Eve Dinner Ideas for Holly Jolly Comfort
Yes, there’s fruitcake.37 Classic Easter Recipes From the Pages of Gourmet
Start with creamy deviled eggs, and you can’t go wrong.21 Ways to Make Mashed Potatoes
There's more than one way to creamy, dreamy potato deliciousness.41 Timeless Recipes From ‘Gourmet’ to Make This Thanksgiving
Let these recipes grace your table this year.
