Home and Garden : Whipped Mashed Potatoes

Home and Garden :  Whipped Mashed Potatoes 

 AT HOME (UP TO 1 DAY AHEAD) 1. Cook potatoes in a large pot of boiling water until larger chunks are tender when pierced with a fork. Drain; return to pot and keep there for transport. Pour half-and-half, salt, and pepper into a jar with tight-fitting lid. Put leek, shal-lot, and green onions in separate resealable plastic bags. Chill all. AT THE PARTY 2. Heat potatoes over low heat, stirring often, just until warm. Meanwhile, heat half-and-half mixture in a microwave until very hot. Add to potatoes and heat, stirring occasionally, over medium heat until hot. Using a hand mixer (or put potatoes in a stand mixer and work in batches if necessary), whip potatoes just until smooth and free of lumps (do not overwhip). Transfer potatoes to a serving bowl. 3. Melt butter in a large frying pan over medium heat. Add leek and cook just until starting to soften, about 3 minutes. Add shallot; cook until softened and butter starts to brown, about 3 minutes. Remove from heat, add green onions, and swirl pan to coat. Pour over potatoes.   Ingredients  6 large russet potatoes (about 5 lbs.), peeled and cut into chunks  1 pt. half-and-half  4 teaspoons kosher salt  1/2 teaspoon of pepper 1 leek, white and light green parts only, sliced  1 large shallot, sliced  2 green onions sliced 6 tablespoons of butter