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Pan-Fried Mashed Potatoes

Provided by: Chef Yvon de Tassigny
Served at: St. Anslem

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Everybody loves comfort food, even better with a modern twist. Truffle Mac and Cheese anyone? Chef Yvon de Tassigny of the Williamsburg steakhouse St. Anselm takes mom's cooking to the next level by pan-frying his potatoes post-mash.


2 1/2 lbs. Bintje potatoes, peeled (at Greenmarket’s Mountain Sweet Berry Farm stand)
Pinch of fresh rosemary
1 scallion, chopped
1/2 tsp. garlic, minced
2 tbs. extra-virgin olive oil
1/4 lb. butter
1/2 oz. rendered bacon or duck fat
1/2 tsp. white truffle oil (optional for white-truffle-oil haters)
Handful of chopped parsley


Cut the potatoes into even pieces or slices, and rinse under cold water. Boil potatoes in a pot of water until fork-tender, and drain. Return potatoes to the pot, and dry over low heat for a couple of minutes. (1) Fold in the rosemary, scallion, garlic, olive oil, and butter; season with salt and pepper; and mash the potatoes, then cool to room temperature. In a small non-stick skillet, add the bacon or duck fat. (2) Add the mashed potatoes almost to the lip of the pan, and press down gently with your hand to form a pancake of sorts. Cook over medium-high heat until a crust forms on the bottom, about 5 to 10 minutes. (3) Flip the potatoes in a pan or invert onto a plate and slide them back into the pan to cook the other side until a crust forms. Plate the potatoes, and sprinkle with truffle oil and parsley. (Published 2012)

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