| 1 |
In a large saucepan, cover the potatoes with cold water. Add 1 tablespoon salt. Bring to a boil, cover partially, and cook over medium heat until the potatoes are tender, about 20 minutes. Drain and press through a food mill or potato ricer into a mixing bowl. |
| 2 |
While the potatoes are cooking, discard the tough outer leaves of the leeks and trim the roots. Partially split the leeks and rinse thoroughly. Pat dry and slice into thin rings. |
| 3 |
Melt the butter in a medium-size saucepan over medium heat. Add the leeks and cook, stirring, for about 5 minutes. Do not brown. Add the cream and chicken broth; season with salt, pepper, and nutmeg. Simmer, covered, for 15 minutes. |
| 4 |
Drain the leeks but save the liquid. Return the liquid to the saucepan and cook over high heat until reduced by about half, about 5 minutes. The sauce should be thick and very flavorful. |
| 5 |
Mix the potatoes and leeks together thoroughly with a wooden spoon and stir in the reduced sauce. Taste and adjust the seasoning. If the mixture is too dry, add a little more cream, butter, or milk. |
| 6 |
Transfer to an ovenproof dish and keep warm for up to 2 hours in an oven that has been preheated to 300 F, then reduced to 150 F. |
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