Potato Mash with Leek Confit and Bacon

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

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.

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. Boil the potatoes in the chicken broth until fork tender. Drain, reserving about 1/4 cup of the broth.
2. Mash the potatoes (I put them through a ricer).
3. Warm the cream, broth, bacon fat, butter and white pepper and mix into the potatoes. Add more cream if mixture seems dry.
4. 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.
5. 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.)
6. Once out of the oven, sprinkle with the crumbled bacon and serve.