Purée de Pommes de Terre a la Graisse de Canard

• 800 g/1¾ lb potatoes, peeled and cut into chunks
• salt and freshly ground pepper

Cook the potatoes in boiling salted water until soft, then drain and mash. Boil the milk and pour it on to the potatoes, add the duck fat and mix well. Check the seasoning and serve very hot.