Ingredients
1½ lb potatoes, preferably Russets, peeled and cut into large chunks
3 cups water, Roughly 3 cups
3 tbsp heavy cream, peeled and cut into large chunks
3 tbsp unsalted butter
3 tbsp milk
salt and ground white pepper, to taste
forest ham, ½ inch slices, or deli ham, preferably smoked (pork, chicken, or turkey)
1⅓ cups strong coffee
1 cup ham trimmings, chopped
1½ tbsp vegetable oil
2 tsp all purpose flour
½ tsp hot sauce
salt and ground white pepper, to taste
parsley, chopped
Preparation
Add potatoes into a soup pot and pour enough water to cover the potatoes.
Bring this to a boil and continue boiling for roughly 20 minutes until potatoes are easily mashed with a fork.
In a small saucepan, combine cream, butter, and milk. Heat until the butter is melted and set aside.
Drain the potatoes and discard all the liquid. Mash the potatoes either using a ricer or hand masher.
Pour half of the butter and cream mixture first into the mashed potatoes and fold until smooth. Repeat until you achieve the desired consistency.
Season with salt and pepper and adjust accordingly. Set aside and keep warm.
Heat up your oil in a skillet over medium-low heat. Add your ham trimmings and saute until caramelized. Once your trimmings stick to your spoon or spatula, drain the trimmings and discard them. We will use the oil for this recipe.
Increase the heat to medium. Add your ham slices and sear evenly on all sides, no more than 3 minutes per side. Adjust the heat as necessary, as the ham is already cured with salt and sugar, making the fat and ham easily burn. Set aside.
Reduce the heat to medium-low, add the flour, and roast briefly while whisking to incorporate, forming the roux.
Add your coffee and hot sauce. Whisk to combine, and bring this to a simmer.
Continue simmering until your sauce has thickened and slightly reduced no more than 10 minutes.
Lightly adjust the seasoning with salt and pepper to taste.
Return the ham back to the sauce and warm through for no more than 5 minutes.
Place a generous portion of mashed potatoes at the bottom of your serving ware. Place the slices of ham either on top or on the side of the potatoes.
Pour gravy to cover the ham. Garnish with parsley and serve with roughly ¼ teaspoon of parsley per serving.
