Purée de Pommes de Terre a la Graisse de Canard

Puréed potatoes with duck fat

Preparation info

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

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

Method

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.