• 5 large shallots, diced
  • 3 garlic cloves, peeled and smashed
  • 1 jar Rendered Duck Fat
  • 3 lbs Yukon Gold potatoes, peeled and cut into 1″ pieces
  • 1 quart chicken or vegetable broth
  • 2 sprigs fresh thyme, plus additional whole leaves for serving
  • 2 tablespoons Diamond Crystal Kosher salt OR 3.5 teaspoons Morton kosher salt

 

Cook shallots, garlic, and schmaltz in a medium saucepan over medium-low heat, stirring occasionally, until very soft and golden, 15–20 minutes.

Add potatoes, broth, thyme sprigs, and salt and bring to a simmer, skimming occasionally, until potatoes are fork-tender, 20–25 minutes. Reserve ¾ cup of that wonderfully starchy cooking liquid; set aside.

Using a ricer, potato masher, or fork, smash potatoes directly in pot. Add cooking liquid to thin, give your potatoes a taste, and season with salt if needed. Transfer to a platter, then top with thyme leaves.

Do Ahead: Mashed potatoes can be made 3 hours ahead; reserve extra cooking liquid. Cover and store at room temperature. Reheat over low, adding warmed cooking liquid to thin if necessary