Potato Mash With Leek Confit And Bacon Recipe

Name: Potato Mash With Leek Confit And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the leek confit; 4 leeks, white and pale green parts only; 2 tablespoons bacon fat; 1/4 cup water; 1/2 teaspoon salt, plus more for seasoning mash; For the casserole; 3 strips bacon, cooked crisp and crumbled; 5 medium Yukon Gold potatoes, peeled and cut into 1 1/2 inch cubes; Chicken broth, enough to cover potatoes in a medium saucepan; 1/4 cup light cream (plus more if necessary); 1/4 cup chicken broth, reserved from boiling potatoes; 2 tablespoons bacon fat; 1 tablespoon butter; 1/4 teaspoon white pepper; Leek confit

Servings: persons

For the leek confit
4 leeks, white and pale green parts only
2 tablespoons bacon fat
1/4 cup water
1/2 teaspoon salt, plus more for seasoning mash
For the casserole
3 strips bacon, cooked crisp and crumbled
5 medium Yukon Gold potatoes, peeled and cut into 1 1/2 inch cubes
Chicken broth, enough to cover potatoes in a medium saucepan
1/4 cup light cream (plus more if necessary)
1/4 cup chicken broth, reserved from boiling potatoes
2 tablespoons bacon fat
1 tablespoon butter
1/4 teaspoon white pepper
Leek confit

1
Wash and remove all dirt from leeks. Quarter them lengthwise, and then cut crosswise into quarter-inch pieces.
2
In a medium sauce pan with a lid, melt the bacon fat, then add leeks, water, and salt and cook covered on medium low heat for 20 to 25 minutes, stirring frequently. When soft, remove the lid and cook a few more minutes until most of the liquid has evaporated. Set aside.
3
Boil the potatoes in the chicken broth until fork tender. Drain, reserving about 1/4 cup of the broth.
4
Mash the potatoes (I put them through a ricer).
5
Warm the cream, broth, bacon fat, butter and white pepper and mix into the potatoes. Add more cream if mixture seems dry.
6
Stir in 3 tablespoons of the leek confit and salt to taste, and spread the mixture into a buttered shallow 9 x 11-inch baking dish.
7
Top with the remaining leek confit and bake for about 40 minutes in a 325F pre-heated oven, uncovered. (Alternatively you can prepare the casserole ahead of time and bake later.)
8
Once out of the oven, sprinkle with the crumbled bacon and serve.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the leek confit, 4 leeks, white and pale green parts only, 2 tablespoons bacon fat, 1/4 cup water, and more.

Yes, Potato Mash With Leek Confit And Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Mash With Leek Confit And Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions