Horse fat? (Actually, a potato post)

Some unexpected information in The Guardian about Belgian chips (my bold):

Whether eaten with mayonnaise or taken au naturel, the Belgian chip is up there with chocolate, beer and the national football team in the nation’s psyche. No public square is complete without a frietkot, or chip stand, where sellers swear by double frying bintje potatoes in beef or horse fat to achieve the ideal combination of a succulent centre and crispy exterior.

I don't much like horses:  I'd just as soon they stayed out of any chips I might be eating, as well.  If ever I get to Belgium, that is.

Speaking of potatoes, I recently made nice sautéed potato with fennel seeds thrown in.  (Boil cubed potato first, for only about 3-5 minutes, then sauté in non stick frying pan with a fairly small amount of olive oil, with fennel seeds and salt, 'til crisp outside. Delicious.  And not a horse to be seen.)

And finally:  after some resistance from my wife,  who doubted I would use it, I acquired a potato ricer a few months ago, for use in making mashed potato.  One of these things:

While I wouldn't go so far as to claim that it has changed my life (I do, after all, only mash potatoes about once a month), I have to say that using a ricer gives extremely pleasing results.   Even before this, I made the best mash in the house;  now the quality is uniformly great - so much so that I sometimes worry that it's so smooth that it seems manufactured.  I still love it.