This side dish is perfect for Thanksgiving or whenever you are looking for a dressed-up version of mashed potatoes for your meal. I like to serve these with herb-roasted chicken, braised barbecue brisket or a jam-glazed turkey for Thanksgiving. I love the creaminess and the bite that you get from the Tofutti cream cheese, along with the smokiness from the duck fry and the pungent-sweet garlic. If you can’t find duck fry, beef fry or Facon is a good alternative for this recipe. You and your family are sure to enjoy it!
Duck Fry Mashed Potatoes
- 5 pounds large Yukon Gold Potatoes, peeled, cut into chunks
- 10 garlic cloves, about 1 head of garlic
- Kosher salt and pepper, to taste
- 1 package cured smoked duck fry, such as Pelleh
- 1 (8 oz) container Tofutti cream cheese, softened
- 1 ½-2 sticks Earth Balance buttery sticks, cut into cubes
In a large Dutch oven or pot, add the potato chunks along with the garlic. Cover the potatoes and garlic with cold water. Add 1 tablespoon of Kosher salt. Bring to a boil, then reduce the heat to low. Simmer for 20-25 minutes, until they are fork tender, or soft. While the potatoes are cooking, cook the duck fry.
Heat a large skillet to medium heat. Once hot, add the duck fry to the dry pan and cook for about four minutes per side, or until crispy and brown. Take the duck fry out of the skillet and let cool. Once cool enough to handle, chop into small pieces. Reserve. Once the potatoes are done cooking, drain them in a strainer or colander and add the potatoes back into the pot. Immediately add the Tofutti and Earth Balance. Mash using a potato masher or a potato ricer if you like the mashed potatoes smoother. Add Kosher salt and pepper and stir in half of the duck fry. Spoon into a large bowl or platter and garnish with the remaining duck fry. Serve warm. Enjoy!
By Yitzy “Chef Y” Taber