Foie gras mashed potatoes. Spuds don't get better.Yukon Golds from the cellar, Snowville Creamery cream, homemade butter (made from said cream), and diced foie with a nice chunk of seared foie on top.
There was no plan in making this. I had the liver soaking in milk and figured I'd make a mini foie torchon. But when I came home to the soaking liver I was in the mood for potatoes. And really, a mini torchon? Sometimes I don't think right.
To put it together, after boiling and draining the peeled potatoes, I smashed them in the pot they were cooked in over low heat, added butter, salt and pepper, and cream to get a nice, loose consistency. Then I stirred in diced, room temp raw foie. Much of it emulsified into the potatoes, but there were still a few wonderful chunks remaining.
I've never had better mashed potatoes, and it was much simpler than making a torchon. Plus, if the President can jet set to a wonderful little spot in NYC while the auto industry is sold off to our friends from another continent, I figure we're all entitled to enjoy some luxury, even if only in our own homes.
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7 comments:
my lord CFT, you are seriously living the high life.
sadly, it's coming to an end. i'm getting fat and am out of foie.
That is simply beautiful. And I thought we were living the high life with a burger at The Annex tonight!
The Annex?
did you manage to finish the cream?
Those potatoes look yummy!
Working on it, comrade.
They were good OHMom. Thanks.
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