Description
These silky garlic mashed potatoes feature creamy Yukon Gold potatoes blended with smooth garlic paste, butter, and parmesan cheese, then topped with sweet, caramelized garlic confit cloves and garlic-infused oil. Perfect for weeknight dinners, holiday feasts, or any meal that deserves an elevated side dish.
Ingredients
Scale
- 2 heads garlic cloves, peeled, about 20 to 24 cloves total
- 1 to 1.5 cups olive oil, enough to fully cover the garlic
- 1 sprig rosemary or thyme, optional, for additional flavor
- 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
- Garlic confit cloves, reserved from the preparation
- Garlic-infused oil, the oil from the confit
- 1 pinch chili flakes, optional, for a subtle heat
- 2 tablespoons fresh chives, chopped for a bright finish
Instructions
- Making the Garlic Confit: Peel garlic cloves from 2 heads, keeping them whole and ensuring all cloves are completely peeled.
- 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.
- 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.
- 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 Potatoes: Wash 1 kilogram of potatoes thoroughly, then peel and chop into roughly 2-inch pieces for even cooking.
- 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.
- 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: Carefully pour the warm garlic cloves into a plate, reserving the infused oil in the saucepan for garnish later.
- 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.
- Transfer the garlic paste to a small bowl and keep it nearby for the final assembly.
- Assembly: 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.
- 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.
- 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.
- Add salt and black pepper to taste, stirring well to distribute seasoning evenly throughout.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes