Truffled mashed potatoes

Peel and chop the potatoes into uniform pieces and drop them into a pot of cold, lightly salted water with two lightly crushed cloves of garlic.

Bring to a gentle simmer and cook 12 to 18 minutes, until super tender but not quite falling apart.

Drain, return to the pot and cover about 10 minutes to soften further without waterlogging.

Pass through a fine mesh tamis, or rice them, for a smooth creamy mash.

Return to the pot over low heat and add the warm heavy cream and the black truffle butter.

Season to taste with kosher salt and black pepper, mix gently over low heat about 30 seconds and pour into a serving vessel; cool completely before covering and refrigerating.

To serve, bring back to room temperature, top with crushed black truffle potato chips and drizzle duck fat generously over them.

Bake at 375 degrees Fahrenheit for 20 to 30 minutes, until bubbling and lightly browned, then garnish with freshly picked thyme leaves.