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Meat, South and mountains

Atriaux with mashed potatoes

Atriaux with mashed potatoes is a Savoyard dish for 4 people, ready in 50 minutes, rated easy, at €2.40 per serving. Atriaux are pork and liver patties wrapped in caul fat, pan fried gently and served over buttery, creamy mashed potatoes. The key to success is cooking the atriaux slowly so the inside stays tender without burning the caul fat.

A real Savoyard dinner tonight, atriaux, those pan fried pork and liver patties wrapped in caul fat, with a creamy mashed potato side.

Atriaux with mashed potatoes
Total time
50 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Atriaux are small pork and liver patties you'll find at butcher counters in Savoie, wrapped in a thin layer of caul fat that holds them together as they cook. In the pan, they brown slowly and stay tender inside, with a liver flavor that adds character without taking over. Deglazing with white wine and adding caramelized onions brings just enough sauce to coat the mashed potatoes.

This is a weeknight dish that breaks the routine, easy to organize since everything happens in one pan while the potatoes cook alongside. It works best for adults or kids already used to liver, on a fall or winter evening when you want a warming dinner without extra fuss. It's the kind of recipe Mon Chou likes to slip into the week when pork is on sale at the butcher.

The ingredients

4 people

Butcher

  • Atriaux (pork and liver patties) 8

Fruits and vegetables

  • Potatoes 1 kg
  • Onion 2
  • Parsley 1 sprig

Dairy

  • Milk 20 cl
  • Butter 60 g

Pantry

  • Dry white wine 10 cl
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the potatoes and boil them in salted water. 20 min

    Pierce them with a knife to check they're done.

  2. Mash them with the hot milk and butter until smooth.

    Warm the milk before adding it in.

  3. Sauté the sliced onions in a pan with the oil, then set them aside. 10 min

    Let them caramelize slightly.

  4. In the same pan, brown the atriaux over medium heat. 15 min

    Turn them gently to keep the caul fat intact.

  5. Deglaze with the white wine, add the onions back in, and serve over the mash with parsley.

    Let the sauce reduce by half.

Our tips to get it right

  • Pick atriaux that are well wrapped in their caul fat, it's what keeps the meat from falling apart as it cooks.
  • Pass the potatoes through a ricer or food mill instead of a blender, the mash stays light and doesn't turn gluey.
  • Keep the heat low once the atriaux have browned, cooking them too hard dries out the liver inside.

The variations

  • If you can't find atriaux, swap in classic pork patties, you'll just lose the liver note.
  • For a meatless version, pan fry sliced button mushrooms with the onions and serve over the same mash.
  • To save time, use instant mashed potato flakes and focus your effort on the atriaux and the white wine pan sauce.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of the same dry white wine
  • Steamed green beans

Storage

Cooked atriaux keep for 2 days in the fridge in a sealed container. The mash also keeps for 2 days separately, but it doesn't freeze well since it turns grainy. Reheat the atriaux in a pan over low heat and loosen the mash with a splash of warm milk.

Questions about this dish

What exactly is an atriau?

An atriau is a Savoyard patty made of pork and liver, wrapped in pork caul fat. This thin fatty membrane melts a bit as it cooks and keeps the meat from falling apart.

Can you make the mashed potatoes ahead of time?

You can peel and boil the potatoes in advance, but mash them with the milk and butter right before serving. Reheated mash loses its creaminess and tends to dry out.

Can atriaux be frozen?

Raw atriaux freeze well and can be cooked straight from frozen without fully thawing. Cooked ones can also be frozen, but the caul fat texture becomes less pleasant.

What can replace the white wine for deglazing?

Chicken broth with a splash of cider vinegar gives a similar tangy result. It will be slightly less fragrant but still pairs well with the mash.

How long does it take to make atriaux with mashed potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in atriaux with mashed potatoes?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does atriaux with mashed potatoes cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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