OK, let’s face it. Mashed potatoes are one of those basics that everyone loves and for which we all have our own standards. I like mashed potatoes, before this batch I didn’t LOVE them. I do now. The potatoes themselves are just standard issue mashed potatoes. I think the difference is in the topping. See, what had happened was…
I wanted to make confit (I did, post to come) and in order to make it I needed to render some fat. I got some pork fat and rendered it, I was left with what I’m guessing are cracklings. That’s the topping. OMG! You could sub bacon for the cracklings, so don’t freak out.
5 medium Yukon Gold potatoes
1-1/2 tsp sea salt
3/4 cp heavy cream
1/4 cp butter (yeah, I know)
black pepper to taste
Dash of nutmeg
1/3 cp cracklins or bacon
1/4 cp onion brown butter sauce
Peel and quarter the potatoes and put them into medium size pot. Fill with cool water just to cover the potatoes, add salt and bring to a soft boil. These potatoes are very tender, a hard boil may cause them to break apart. They will need to cook for about 20 minutes or until a knife goes through easily.
Once they’re cooked, drain the potatoes. Place the pot back on the burner with the butter and cream, until the butter begins to melt. Put the potatoes back in the pot and begin mashing them immediately, stirring in the cream, butter and onion butter sauce. Check the salt, add pepper and nutmeg. Stir and serve topped with the cracklins and some more of the butter sauce.
I know I don’t need to say this, but I will anyway. ENJOY!