- 2 ½ Pounds-Russet Potatoes-peeled, cubed into 1” pieces
- 4 Tablespoons-Unsalted Butter-soften at room temperature
- 2/3-3/4 Cup-Milk-room temperature
- To Taste-Kosher Salt/Black Pepper
- To Dust-Flour
- ½-1 Cup-Canola Oil
- 4 Cups-Fresh Brussel Sprouts
- 3 Tablespoons-Reserved Bacon Drippings
- 2 Tablespoons-Canola Oil
- To Taste-Chef Troy’s Back Rub-or kosher salt/black pepper
- 2 Cups-Chicken Stock
- 2 Tablespoons-Unsalted Butter
- Place the potatoes in a stock pot and add hot water to cover the potatoes.
- Boil for 30 minutes or until a knife inserted into the potato slides off the knife easily.
- The potatoes should still hold their shape but will smash with a little pressure.
- Drain potatoes and add back to the pot to dry them out a bit.
- Add butter, milk, salt, pepper and begin mashing with a potato masher.
- Continue to mash until potatoes are smooth and creamy.
- Add little splashes of milk if needed until smooth.
- Cover and let cool.
- Cut stem end off of sprouts and discard, peel off outer leaves and set aside.
- Cut sprouts in half, place in bowl and mix with bacon drippings.
- Season generously with Back Rub and mix to combine.
- Bring an oven safe pan to medium high heat.
- Add oil to pan and add sprouts, stir frequently and cook until slightly charred, about 5 minutes..
- Add butter, toss to melt and add chicken stock.
- Lower heat and cook tossing occasionally until tender about 30 minutes.
- Add reserve sprout leaves, toss to combine and continue to cook another 10 to 15 minutes.
- Remove lid, separate halved sprouts and leaves in separate bowls.
- Cover the halves sprouts with foil and keep warm.
- Rough chop leaves, add to potatoes and combine.
- Form into 8 patties and dust top and bottom in flour, shake off excess.
- Heat about ½ cup of oil in a non stick pan, cook in batches until golden brown.
- To plate spoon halved sprouts on plate, top with cake, drizzle with any pan juices and serve.