For this recipe, you’ll need some leftover fat and juices from roasting a chicken. It’s best to make the mash while the potatoes are still hot, otherwise they go gluey.
- 2 kg Desiree Potatoes
- 1 litre thin cream
- 250 g butter, chopped
- 100 g roasted chicken fat
- 100 g plain flour
- 750 ml (3 cups) hot roasted chicken stock
- Sea salt and black and white pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 180˚C. Place the whole, unpeeled potatoes on a baking tray and roast for 1 ½-2 hours or until tender. Remove from the oven and when cool enough to handle, cut in half lengthwise and scoop out the flesh.
- When the potatoes are nearly ready, place the cream in a saucepan and bring to a simmer. Push the hot potato flesh through a ricer straight into the hot cream and stir until well combined. Add the butter and stir until well combined, then season to taste. If you have a drum sieve, you can pass the gravy through the sieve, then stir in the butter.
- Meanwhile, for the gravy, place the chicken fat and flour in a saucepan and stir over medium heat until golden. Gradually stir in the stock until well combined, then simmer for 15 minutes or until reduced and thickened, stirring regularly. Season to taste with salt and pepper. Serve the hot mash with the gravy poured over the top.
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