Garlic Confit Mashed Potatoes

5 from 3 votes

Elevate the humble potato with a big dose of mild garlicky flavor with this delicious and easy-to-prepare Garlic Confit Mashed Potatoes side dish. This recipe does take a little time to prepare because of the confit garlic, but trust me when I say, this will be your go-to mashed potato recipe for any special occasion or weekend meal.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $10

Equipment

Small ramekin

Ingredients

Garlic Confit

2 Garlic bulbs - Cloves separated and peeled
¼ cup Extra virgin olive oil
1 Small sprig of Rosemary

Mashed Potatoes

3 lbs Russet Potatoes - Peeled and cubed
1 cup Milk - Whole or 2%
¼ cup Butter
Salt and Pepper to taste
Chives for garnish

Instructions

Confit the garlic. Preheat your oven to 300F/150C. To a small ramekin, add the peeled garlic cloves, olive oil, and rosemary sprig. Place the ramekin in an oven and slow roast for 45 minutes. The garlic confit is ready when the garlic cloves are golden brown and can be mashed with the bash of a fork.
Boil the potatoes. To a large pot, add your cubed potatoes and cover with cold water. Add a big pinch of salt and bring to a boil. Boil until potatoes are fork-tender.
Heat the milk. Heat the milk and butter in a small saucepan until the butter is melted and the mixture is warm. Do not boil.
Drain. Drain the potatoes using a sieve and put them back into the pot. Add a few confit garlic cloves (as many as you like) to the boiled potatoes along with the milk and butter mixture. Reserve the garlic-scented oil for garnish and for other uses.
Mash. Using a masher or the back of a fork, mash until you have a smooth consistency. Season with salt and pepper to your liking.
Serve. Serve the potatoes garnished with fresh chives and drizzle over some of the garlic-infused olive oil.

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient Notes:

Garlic: Use fresh garlic for this recipe and peel each individual clove. You’ll get a better-tasting finished product. In a pinch, you can use the refrigerated peeled garlic, but I would not recommend it.
Oil: Use extra virgin olive oil. Yes, this recipe does use up a decent amount of olive oil but think of all the ways you can use this garlic-infused oil.
Herbs: I’m using a small sprig of rosemary for the garlic confit but feel free to use another woody herb like thyme, oregano, or sage. A sprinkling of freshly chopped chives gives the finished potatoes a nice mild oniony kick.
Potatoes: I prefer to use a starchy potato when making mashed potatoes. Russet potatoes or baking potatoes work great. You can also use Yukon Gold potatoes.
Dairy: I like using milk when making mashed potatoes. For a richer dish, you can use heavy cream.

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