Potato Mash with Leek Confit and Bacon

Directions

1. For the leek confit
2. Wash and remove all dirt from leeks. Quarter them lengthwise, and then cut crosswise into quarter-inch pieces.
3. 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.

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