Foie Gras Mashed Potatoes with Crispy Potato Collar

Yield: 4 servings


  • 6 yellow flesh potatoes
  • 2 sprigs of fresh rosemary
  • 2 bay leaves
  • 2 Tbsp of horseradish
  • ½ cup of heavy cream
  • a pinch of salt
  • 1 lobe of Foie Gras
  • a handful of freshly chopped tarragon
  • 1 large baking potato
  • vegetable oil for frying


  1. Fill the bottom of a stovetop steamer with water, add the rosemary and bay leaves, place on a burner and turn the heat to medium high. Steam the potatoes over the aromatic water until very tender and mashable, about 15 minutes. Drain and add to a large bowl.  Add horseradish, cream and salt and mash.
  2. Meanwhile preheat a heavy skillet over high heat. Prepare and slice the foie gras thickly. Quickly sear the foie gras until golden, about 2 minutes on each side. Reserve a few of the browned slices but add the fat they release to the mashed potatoes along with the fresh tarragon and stir to mix well.
  3. Using a Japanese continuous vegetable thread cutter, craft 1 potato into lengths of thin potato string. Wrap the string around a paper lined copper pipe and carefully fry in precisely 375°F frying oil until crisp and golden.
  4. Craft a pair of crisp potato collars. Stuff the potato collars with the rustic potato puree.  Top the works with the remaining slices of seared foie gras.