Ingredients: 1 to taste salt and pepper
|
Directions:
Peel potatoes, and cut them into 2-inch pieces. Place them in a bowl with cold water, and soak for 10 minutes to remove starchiness; drain.
Fill a large stockpot about 3/4 full with water, and bring to a boil. Add potatoes and 1 teaspoon of salt; cook until tender (about 18 minutes. Drain thoroughly in a colander. To further remove moisture, return to potatoes to the pot on medium to high heat for a minute or two, turning them constantly so they don't burn.
For the smoothest results, put them through a ricer. Add 3 tablespoons of schmaltz per pound of potatoes and season with salt and pepper to taste.
Optional additions: Sauteed finely chopped onion or roasted garlic. |