The game-changer in this mashed potatoes recipe is the schmaltz, which lends chicken-infused richness to the world’s greatest side dish. If you can’t find it, substitute duck fat, rendered bacon fat, or just good ol' butter. Check out step-by-step photos here.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Real Talk: Are you in a huge hurry to get everything on the table? If you want to save yourself an extra 10 minutes, you don’t have to peel the potatoes. Also, you’ll get the best, fluffiest, smoothest consistency using a ricer—but it’s definitely not required! Go ahead and mash away your sorrows with whatever you’ve got on hand.
Step 2
Cook shallots, garlic, and schmaltz in a medium saucepan over medium-low heat, stirring occasionally, until very soft and golden, 15–20 minutes. Add potatoes, cream, milk, thyme sprigs, and salt and bring to a simmer, skimming occasionally, until potatoes are fork-tender, 20–25 minutes. Reserve ¾ cup of that wonderfully starchy cooking liquid; set aside.
Step 3
Using a ricer, potato masher, or fork and some inner rage, smash potatoes directly in pot. Add cooking liquid to thin, give your potatoes a taste, and season with salt if needed. Transfer to a platter, then top with thyme leaves.
Step 4
Do Ahead: Mashed potatoes can be made 3 hours ahead; reserve extra cooking liquid. Cover and store at room temperature. Reheat over low, adding warmed cooking liquid to thin if necessary.
