Decadent Comfort Food

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.