Duck Fat Mashed Potatoes Recipe

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Faizah

We had friends over for steak dinner, and I offered to make the sides and starches. On the menu was my Bayou Chicken Pasta, breadmaker brioche, and I wanted some mashed potatoes to go with the giant steaks we bought. I’ve tried a few mashed potato recipes in the past, but most were really basic and nothing to shout about. Then I found this recipe on Bon Appetit. Chicken fat, with tons of milk and cream? Yes please! The recipe sounded so promising I just had to try it out. In fact, I wanted to elevate it even further; why not make DUCK FAT mashed potatoes?

I already had a jar of duck fat in the fridge, and all the other ingredients were easy enough to get. The result? Incredibly smooth, decadent potatoes, yummy and comforting but not too loaded to the point of overshadowing the main dish. This recipe really delivered, and will be my go-to recipe for mashed potatoes from now on.

Unfortunately when making this I was really rushing to get it on the table in time for dinner, so I didn’t take enough photos of the steps. Will update the post with more pictures the next time I make it.

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Step by Step

If making a kidney-friendly version, place the potatoes in a large pot and cover with double the amount of water. Bring to a boil and cook, 10 to 15 minutes. Drain the potatoes in a colander, and discard the water.

In a saucepan over medium low heat, add the fat or butter.

Add the shallots and garlic and cook, stirring occasionally, until very soft and golden, 15 to 20 minutes.

Add the potatoes, milk, thyme and salt, and stir to combine.

Bring to a simmer, skimming occasionally, until potatoes are fork tender, 20 to 25 minutes.

Remove the liquid from the pot, reserving at least 3/4 cup of the liquid. The remaining liquid can be drizzled over the potatoes when serving, or used in other recipes if desired.

Using a potato masher or a wooden spoon, mash the potatoes. Add the reserved cooking liquid, until the mashed potatoes achieve the desired consistency. Adjust seasoning to taste.

Serve the potatoes, drizzled with additional cooking liquid and garnished with thyme leaves.

Duck Fat Mashed Potatoes

The best, most decadent mashed potatoes, with onions cooked in duck (or chicken) fat, and potatoes poached in milk.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 12

Ingredients
  

  • ¼ cup duck fat OR chicken fat OR unsalted butter
  • 250 grams shallots thinly sliced
  • 3 garlic cloves crushed
  • 1.5 kg russet OR granola potatoes peeled and cut into 1-inch cubes
  • 1 liter full cream milk
  • 2 sprigs fresh thyme plus more for garnish
  • 2 ¾ teaspoons salt

Instructions
 

  • If making a kidney-friendly version, place the potatoes in a large pot and cover with double the amount of water. Bring to a boil and cook, 10 to 15 minutes. Drain the potatoes in a colander, and discard the water.
  • In a saucepan over medium low heat, add the fat or butter.
  • Add the shallots and garlic and cook, stirring occasionally, until very soft and golden, 15 to 20 minutes.
  • Add the potatoes, milk, thyme and salt, and stir to combine.
  • Bring to a simmer, skimming occasionally, until potatoes are fork tender, 20 to 25 minutes.
  • Remove the liquid from the pot, reserving at least ¾ cup of the liquid. The remaining liquid can be drizzled over the potatoes when serving, or used in other recipes if desired.
  • Using a potato masher or a wooden spoon, mash the potatoes. Add the reserved cooking liquid, until the mashed potatoes achieve the desired consistency. Adjust seasoning to taste.
  • Serve the potatoes, drizzled with additional cooking liquid and garnished with thyme leaves.

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