Instructions: Coarsely chop the leeks and shallots and saute in 3 tablespoons butter until soft. In a large bowl whip the potatoes until smooth. Add the thyme, salt, and white pepper to the potatoes. In a small saucepan, heat up the heavy cream until warm, but not boiling. Add the cream to the potato mixture and whip until fluffy. Fold in the leeks and shallots. Place in a well greased baking dish. Refrigerate if desired up to 2 days. Preheat oven to 375 degrees. Remove casserole from the refrigerator to warm to room temperature before baking. Pour the melted butter over the top of the potatoes. Cover bake for about 15 minutes if baking immediately, or for 30-40 minutes if baking after refrigerating or until potatoes are very hot.

NOTES : This is a really nice recipe for a hearty New England Thanksgiving. This will easily make enough for 6, even if your family loves their spuds.

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