St. Anselm Pan-Fried Mashed Potatoes

A rich side dish, perfect to serve with a heavy protein like lamb or steak,


  • 2 1/2 lbs. potatoes, peeled
  • Pinch of fresh rosemary
  • 1 scallion, chopped
  • 1/2 tsp. garlic, minced
  • 2 tbs. extra-virgin olive oil
  • 1/4 lb. butter
  • 1/2 oz. rendered bacon fat (substitute duck fat, butter, or oil)
  • 1/2 tsp. white truffle oil (if you are feeling extravagant)
  • Handful of chopped parsley


Cut the potatoes into even pieces or slices, and rinse under cold water. Boil potatoes in a pot of water until fork-tender, and drain. Return potatoes to the pot, and dry over low heat for a couple of minutes.  Fold in the rosemary, scallion, garlic, olive oil, and butter; season with salt and pepper; and mash the potatoes, then cool to room temperature. In a small non-stick skillet, add the bacon fat.   Add the mashed potatoes almost to the lip of the pan, and press down gently with your hand to form a pancake of sorts. Cook over medium-high heat until a crust forms on the bottom, about 5 to 10 minutes. Flip the potatoes in a pan or invert onto a plate and slide them back into the pan to cook the other side until a crust forms. Plate the potatoes, and sprinkle with truffle oil and parsley.


NY Magazine