Crispy schmaltz mash potatoes
Okay, so you could eat these as a side dish. But, for me, these chicken fat rich mashed potatoes, drowned in gravy, are good enough on their own. Maybe some broccoli and peas so that the whole meal isn’t beige. Don’t skip the rosemary, it’s heavenly, and the perfect way to use up your leftover chicken skin.
Schmaltz Mash Potatoes
For the schmaltz
- at least 90 grams leftover chicken skin & fat
For the mash
- 450 grams floury potatoes such as maris piper, king edwards, or 'red'
- 50 grams butter
- 75 ml single cream you might need more or less depending on how much chicken skin and fat you have
- The schmaltz
- Chicken gravy
- One sprig of rosemary
- Scales and bowl
- Small saucepan with lid
- Large saucepan
- Measuring jug
Make the schmaltz
- Chop up the skin and fat, and place in the saucepan. Cover with water and put on a medium heat. Stir occasionally and cook at simmering point for an hour.
- Increase the heat to medium after an hour and continue to cook the mixture until the pieces of skin have browned. This will take around 15 minutes.
- Strain the schmaltz; if there's any little crunchy bits at the bottom of the pan
Make the mash
- Peel and boil the potatoes in well-salted water. They are cooked when a knife pushes into one and gives way.
- Mash the potatoes with all the cream, all the schmaltz and all the butter.
- Warm up the gravy, finely chop/mince the rosemary, and serve. Add some green veggies on the side, if you like, maybe a fried egg.
- The mash will keep for up to five days.