Potatoes Mashed w/ Leek Confit and Bacon

By timbrehse

Use Goat cheese - or sour cream

Ingredients

• For the leek confit:
• 4 leeks, white and pale green parts only, quartered lengthwise and then cut crosswise in quarter inch pieces
• 2 tablespoons bacon fat
• 1/4 cup water
• 1/2 teaspoon salt
• For the casserole:
• 3 strips bacon, cooked crisp and crumbled
• 5 medium Yukon Gold potatoes, peeled and cut into 1 1/2 inch cubes
• Chicken broth to cover the potatoes in a medium sauce pan
• 1/4 cup light cream ( or a little more if necessary)
• 1/4 cup of the chicken broth you reserve after boiling the potatoes
• 2 tablespoons bacon fat
• 1 tablespoon butter
• 1/4 teaspoon white pepper
• The leek confit

Details

Adapted from mas.com

Preparation

Step 1

In a medium sauce pan with a lid, melt the bacon fat, add the leeks, water and salt and cook covered on medium low heat for 20 to 25 minutes stirring frequently. Remove the lid and cook a few more minutes until most of any liquid has evaporated. Set aside.

1. Boil the potatoes in the chicken broth until fork tender. Drain, reserving about 1/4 cup of the broth.
Mash the potatoes ( I put them through a ricer).
Warm the cream, broth,bacon fat, butter and white pepper and mix into the potatoes. Add more cream if mixture seems dry.
Stir in 3 tablespoons of the leek confit and spread the mixture into a buttered small shallow baking dish.( about 9 x 11 inches)
Top with the remaining leek confit and bake for about 40 minutes in a 325F pre heated oven, uncovered. ( Alternatively you can prepare the casserole ahead of time and bake later)