There are many recipe services on the Internet, but few are as beautiful and user-friendly as as Edamam. With a rich pool of hand-selected, high-quality recipes, they offer users a fast and simple way to find the kinds of recipes they’re looking for—along with nutritional information, shopping lists and helpful search filters.
I am grateful that Edamam has asked to include my recipes as part of their collection. And I’m especially honored that they will be highlighting Food & Style on their home page. Starting today, and every day this week, you’ll find one of my recipes on their “Fresh Picks.” (Take a peek at the first one by clicking here.) I hope you will take a look at all that Edamam offers.
In the spirit of fresh picks, I’m happy to share with you one of my all-time favorite recipes!
Mashed potatoes is a beloved side dish, but if you’re like me, you might shy away from ordering it in restaurants because you know it’s probably loaded with butter and cream.
So I have no choice but to make my own! And what a joy it is to do so when the recipe yields a light, fluffy and – thanks to the garlic confit – uniquely flavorful result.
When you whisk the hot milk into the potatoes, the purée becomes light as air. Just remember that a little butter goes a long way, so no need to use more than what the recipe calls for.
The result? Creamy, guilt-free mashed potatoes with the subtle and rich flavor of garlic confit. I call that something to celebrate!
Mashed potatoes with garlic confit
active time: 20 min
- 2 teaspoons sea salt for the boiling water
- 2 lbs (905 g) russet or Yukon Gold potatoes – peeled and cut in 3” chunks
- 2 tablespoons cold unsalted butter – cut in 1/2” chunks
- 1 1/4 to 1 1/2 cups milk
- 1/2 cup garlic confit cloves – coarsely mashed with a fork
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- Step 1: Place the salt and potatoes in a large heavy-bottomed pot and fill with enough cold water to cover the potatoes by 2”. Bring to a boil over medium-high heat. Once boiling, fast simmer uncovered for 12 to 14 minutes until the potatoes are tender. Drain and let cool for a few minutes.
- Step 2: When the potatoes are cool enough to handle, pass them through a food mill or potato ricer. Add the butter and stir until it has melted.
- Cook’s note: The potatoes can be prepared to this point up to 4 hours ahead. Cover and keep in a cool place, at room temperature.
- Step 3: When ready to serve, heat the milk in a small saucepan until boiling. Remove from heat and set aside.
- Step 4: Place the potato purée into a large heavy-bottomed pot and heat over medium heat, stirring constantly. As the purée warms, whip the hot milk into it with a wire whisk 1/2 cup at a time, until the purée is smooth and has reached the desired consistency. Add the garlic confit, salt and pepper. Whip again until well incorporated. Transfer to a serving bowl and serve piping hot.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.