Garlic Mashed Potatoes with Garlic Confit

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If you’re looking for a side dish that elevates any meal with silky texture and bold flavor, look no further than Garlic Mashed Potatoes with Garlic Confit!

This recipe combines two techniques to create an unforgettable dish: creamy mashed potatoes infused with garlic paste, topped with sweet, caramelized garlic confit and garlic-infused oil.

Did you know that slow-cooking garlic at low temperatures transforms its sharp bite into a mild, buttery sweetness? This gentle method, called confit, is a classic French technique that brings out garlic’s natural richness. With simple ingredients and straightforward steps, you can create a showstopping side that rivals any restaurant version.

Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!

Ingredients for Garlic Mashed Potatoes with Garlic Confit

To create the perfect garlic mashed potatoes, you’ll need the following ingredients:

For the Garlic Confit

• 2 heads of garlic cloves, peeled about 20 to 24 cloves total
• Olive oil enough to fully cover the garlic, roughly 1 to 1.5 cups
• Rosemary or thyme optional, for additional flavor

For the Mashed Potatoes

• 1 kilogram potatoes starchy varieties like russets or Yukon Gold work best
• 80 grams butter unsalted preferred
• 40 grams finely grated parmesan freshly grated yields the best texture
• 120 milliliters warm milk add gradually to reach your desired consistency
• Salt to taste
• Black pepper to taste

For Garnish

• Garlic confit cloves reserved from the preparation
• Garlic-infused oil the oil from the confit
• Chili flakes optional, for a subtle heat
• Fresh chives chopped for a bright finish

Making the Garlic Confit

The garlic confit is the star ingredient that takes this dish from ordinary to extraordinary:

1. Prepare the Garlic: Peel garlic cloves from 2 heads, keeping them whole. Ensure all cloves are peeled and ready to cook.
2. Cover with Oil: Place peeled garlic cloves into a small saucepan and add enough olive oil to cover them completely, about 1 to 1.5 cups depending on the size of your pan.
3. Cook Low and Slow: Heat the saucepan on very low heat, maintaining a temperature around 90 to 100°C (195 to 210°F), for 25 to 35 minutes until the garlic cloves are soft and lightly golden. You should see gentle bubbles rising but never a rolling simmer.
4. Cool and Reserve: Remove from heat and let cool slightly. The garlic will continue to soften as it cools, and the oil will infuse with rich garlic flavor.

Preparing the Mashed Potatoes

While the garlic confit cooks, you can prepare the potatoes:

1. Peel and Chop: Wash 1 kilogram of potatoes thoroughly, then peel and chop into roughly 2-inch pieces for even cooking.
2. Boil Until Tender: Place potatoes into a large pot of salted water and bring to a boil. Cook for 15 to 20 minutes until fork-tender and easily pierced without resistance.
3. Drain Well: Drain the potatoes very thoroughly in a colander, shaking gently to remove excess moisture. Dry potatoes are essential for a fluffy mash.

Mashing the Garlic

Once the confit has cooled slightly, prepare your garlic base:

1. Transfer Garlic: Carefully pour the warm garlic cloves into a plate, reserving the infused oil in the saucepan for garnish later.
2. Create Paste: Using the back of a spoon, press and mash the warm garlic cloves into a smooth, creamy paste. The cloves should be soft enough to mash easily into a uniform consistency.
3. Set Aside: Transfer the garlic paste to a small bowl and keep it nearby for the final assembly.

Assembly: Bringing It All Together

Now it’s time to combine all the elements into silky, luxurious mashed potatoes:

1. Start the Mash: While the drained potatoes are still hot, transfer them to a large pot or mixing bowl. Mash with a potato ricer or masher until smooth and lump-free.
2. Mix in Flavors: Add the garlic paste, 80 grams of butter, and 40 grams of finely grated parmesan to the hot potatoes. Stir and fold until all ingredients are fully combined and the mixture is creamy.
3. Reach Perfect Texture: Slowly pour in the warm milk, 30 to 40 milliliters at a time, stirring gently until you reach your desired consistency. Some prefer looser mash, others like it thick. Stop adding milk once you’re happy with the texture.
4. Season to Taste: Add salt and black pepper to taste, stirring well to distribute seasoning evenly throughout.
5. Plate and Garnish: Spoon the mashed potatoes into a serving bowl, then swirl the top with the back of a spoon. Arrange the reserved garlic confit cloves on top, drizzle with the garlic-infused oil, sprinkle with chili flakes if using, and finish with fresh chopped chives.

Variations and Customizations

One of the great things about garlic mashed potatoes is their versatility!

• Herb Additions: Stir in fresh rosemary, thyme, or sage during the final mixing for deeper herbal notes. Dried herbs work too, just use half the amount.
• Cheese Options: Swap parmesan for gruyere, aged cheddar, or smoked gouda for different flavor profiles. Use the same 40-gram quantity.
• Richness Boost: Add a splash of heavy cream or sour cream instead of all milk for an extra-decadent texture and tangy undertone.
• Spicy Kick: Increase the chili flakes on top, or add a pinch of cayenne pepper mixed into the potatoes themselves for heat without overwhelming the garlic.
• Potato Blend: Mix starchy and waxy potatoes, half and half, for a texture that’s creamy but holds its shape better on the plate.

Serving Suggestions

Garlic mashed potatoes pair beautifully with roasted meats, grilled fish, and hearty vegetables. Consider serving alongside honey garlic soy glazed salmon for an elegant dinner.

A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the garlic and richness perfectly, while a cold glass of water or sparkling cider provides a refreshing contrast.

Conclusion

In just a few simple steps, you’ve created a luxurious side dish that transforms humble potatoes into a restaurant-quality experience.

This garlic mashed potato recipe is perfect for weeknight dinners, holiday feasts, or any meal that deserves something special.

Don’t hesitate to get creative with your herbs, cheeses, and garnishes. There’s no limit to how you can customize this recipe to match your taste and what you have on hand.

Try it today and experience the rich, buttery goodness for yourself!

Recipe FAQ’s

Can I make the garlic confit ahead of time?

Absolutely! The garlic confit keeps refrigerated in its oil for up to two weeks in an airtight container. You can prepare it several days before and simply reheat the potatoes when ready to serve.

What’s the best way to avoid lumpy mashed potatoes?

Use a potato ricer for the smoothest results, or mash thoroughly with a traditional masher while the potatoes are still hot. Avoid using a food processor, which can overwork the potatoes and make them gluey.

Can I use waxy potatoes instead of starchy ones?

Waxy potatoes like red potatoes or fingerlings will yield a denser, less fluffy mash. For the fluffiest result, stick with starchy varieties like russets or Yukon Golds, though a 50/50 blend works nicely too.

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