Schmaltz Mashed Potatoes and Gravy with Black Pepper and Fresh Thyme

This recipe combines the comforting elements of mashed potatoes and flavorful gravy, resulting in a delicious dish that is perfect for cozy meals. The secret ingredient in this recipe is schmaltz, a rendered chicken fat commonly used in traditional Ashkenazi Jewish cooking. Schmaltz offers a delicate yet distinct chicken flavor and acts as an excellent cooking fat due to its high monounsaturated fat content. In this recipe, schmaltz serves as a tasty alternative to butter, complementing the neutral flavors of the potatoes.

To make this dish, you can either purchase rendered schmaltz from specialty grocery stores or online, or you can easily obtain it by collecting the fat that rises to the top of your homemade chicken stock. The hardened schmaltz can be stored in the refrigerator until you’re ready to use it.

This recipe brings together the creaminess of mashed potatoes, the richness of schmaltz, and the savory goodness of homemade gravy. It’s a comforting and delicious dish that will surely satisfy your cravings.

Now, let’s get into the recipe and discover how to make these creamy mashed potatoes and savory gravy.

INGREDIENTS:

For the Potatoes

• 1½ pounds Yukon gold potatoes, peeled and quartered
• 2 tablespoons coarsely ground sea salt
• ¼ cup schmaltz
• 1 cup Chicken Bone Broth

For the Gravy

• 4 cups Chicken Bone Broth
• 2 tablespoons schmaltz
• ¼ cup flour
• ½ teaspoon fresh thyme leaves
• 1 teaspoon freshly ground black pepper
• Finely ground sea salt

SERVES 6

INSTRUCTIONS:

Make the potatoes:

1. Drop the potatoes into a large stockpot and cover them with water by 2 inches.
2. Stir in the salt and bring the potatoes to a boil over high heat.
3. Boil, covered, until the potatoes soften and become tender, about 30 minutes.

Make the gravy:

1. While the potatoes cook, pour the broth into a saucepan over medium heat.
2. Blend the schmaltz and flour together in a small bowl using the back of a fork or a pastry blender until it forms a paste.
3. When you see the tiniest bubbles appear on the sides of the saucepan, drop about 1 teaspoon of the schmaltz paste into the broth.
4. Whisk the paste into the broth vigorously until no lumps remain.
5. Gradually add the remaining schmaltz paste to the broth, whisking after each addition until the gravy thickens to your liking.
6. Stir in the thyme, black pepper, and season with salt.
7. Reduce the temperature to its lowest setting and keep the gravy warm while you finish the potatoes.

Finish the potatoes:

1. Once the potatoes are tender, drain them and transfer them to a stand mixer fitted with the paddle attachment.
2. Add the schmaltz to the potatoes and beat until it melts and absorbs into the potatoes.
3. Gradually beat the broth into the potatoes a few tablespoons at a time until they fully absorb the broth.
4. Continue whipping the potatoes until they are smooth and no lumps remain.
5. Season the mashed potatoes with salt and pepper according to your taste.

Serve:

1. Spoon the creamy mashed potatoes into a serving bowl.
2. Pour the warm gravy over the potatoes.
3. Enjoy your mashed potatoes with the flavorful gravy!