Foie Gras Mashed Potatoes
Source: Executive Sous Chef Toby Smith, Don Ce Sar Resort
Serves 35

8 pounds russet potatoes
1 piece foie gras, grade C
2 cups milk
1/2 pound butter, unsalted
1/2 cup sour cream
salt and pepper, to taste

Peel and dice the potatoes and boil until tender. While the potatoes are cooking, poach the foie gras in the milk for 20 minutes. Remove the lobe and place it in a blender. Skim the fat off the top off the milk and add it to the blender with just enough of the reserved milk to make a foie gras paste. Blend.

Strain the potatoes and place them in a large bowl. Add the foie gras paste and incorporate. Add the butter and sour cream and mix thoroughly. If the potatoes are still too stiff, add some of the reserved milk. Adjust seasoning with salt and pepper.