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.
Duck or chicken fat, with tons of milk and cream? Yes please! The recipe sounded so promising I just had to try it out. 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.
Duck Fat Mashed Potatoes
- 1/4 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
- 400 ml whipping cream
- 600 ml full cream milk
- 2 sprigs fresh thyme, plus more for garnish
- 2 3/4 teaspoons salt
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, cream, 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.