Schmaltz Smashed Potatoes Recipe

Schmaltz Smashed Potatoes

1. 1

   Prepare the Potatoes

   Peel the Russet potatoes and cut them into quarters. Rinse under cold water to remove excess starch.

2. 2

   Boil the Potatoes

   In a large pot, place the quartered potatoes and cover them with cold water. Add 1 tsp of salt. Bring to a boil over high heat, then reduce to a simmer and cook for about 15-20 minutes or until potatoes are fork-tender.

3. 3

   Drain and Smash

   Once the potatoes are cooked, drain them in a colander. Return the potatoes to the pot and use a potato masher to smash them to your desired consistency.

4. 4

   Add Schmaltz and Cream

   In a saucepan, heat the schmaltz over medium heat until melted. Add the smashed potatoes, heavy cream, and black pepper. Stir until well combined and creamy.

5. 5

   Incorporate Garlic and Rosemary

   Mince the garlic cloves and chopped fresh rosemary, then fold them into the potato mixture. Taste and adjust seasoning with salt and additional pepper if needed.