1/2 3-pound pkg. Melissa’s PeeWee Dutch Yellow Potatoes
1/2 6-oz. pkg. Melissa’s Cleaned and Sliced Leeks*
2 tablespoons butter
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1 cup whole milk
1/4 cup heavy cream
Salt and pepper to taste
Rinse potatoes and place into a medium/large saucepan; completely cover with water. Bring to a rolling boil, and cook for 15 minutes until fork tender. Drain and return to pan to allow all moisture to evaporate.
While potatoes are cooking, melt butter in a 9-inch sauté pan. Add leeks and thyme, and sauté until leeks have softened. In a small saucepan, heat milk and cream.
Mash potatoes in any manner you like (I am a big fan of the potato masher/whisk combination), adding milk/cream as you do. Add seasonings and leeks. Stir to combine. Serve immediately.
*If you are unable to find Melissa’s Cleaned and Sliced Leeks in your local market, use one large leek.