Mashed potatoes with garlic confit

December 10, 2012

Mashed potatoes with garlic confit

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!

Garlic confit

Mashed potatoes with garlic confit

serves 4
active time: 20 min

  1. 2 teaspoons sea salt for the boiling water
  2. 2 lbs (905 g) russet or Yukon Gold potatoes – peeled and cut in 3” chunks
  3. 2 tablespoons cold unsalted butter – cut in 1/2” chunks
  4. 1 1/4 to 1 1/2 cups milk
  5. 1/2 cup garlic confit cloves – coarsely mashed with a fork
  6. 1 teaspoon sea salt
  7. freshly ground black pepper to taste

  1. 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.
  2. 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.
  3. 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.
  4. Step 3: When ready to serve, heat the milk in a small saucepan until boiling. Remove from heat and set aside.
  5. 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.

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Mashed potatoes with garlic confit

Here’s another superb recipe with garlic confit: Grilled cheese sandwich with garlic confit and baby arugula.

side dish, mashed potato, garlic confit
© 2012 Viviane Bauquet Farre Food & Style NY LLC

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.

{ 12 comments… read them below or add one }

Kayle (The Cooking Actress) December 10, 2012 at 2:45 pm

These potatoes sound sooo delicious! I love garlic!


Viviane December 10, 2012 at 4:38 pm

Thank you Kayle!


jaime @ sweet road December 10, 2012 at 5:49 pm

I’m sure the confit comes in handy a lot, definitely an awesome ingredient to have on hand. Thanks for sharing!


Evelyne@CheapEthnicEatz December 10, 2012 at 7:32 pm

Congrats on the Edamam feature. And wowlove these mashed potatoes. The garlic confit sounds divine.


Viviane December 10, 2012 at 7:37 pm

Thank you Evelyne! I confess that I do tend to eat more than my share of these mashed potatoes… Can’t be helped!


Kathy December 11, 2012 at 7:36 pm

These sound like amazing mashed potatoes! Love the garlic confit…yum!


Anita at Hungry Couple December 12, 2012 at 12:35 pm

Wonderful classic pairing of potatoes and garlic. Delicious!


Rachel @ Bakerita December 14, 2012 at 2:25 am

Yum. That garlic confit sounds amazing, and your potatoes look super creamy and dreamy.


Joy December 17, 2012 at 9:27 pm

Garlic is natural addition to potatoes. I couldn’t imagine not adding it.


Donna Ford December 24, 2012 at 8:03 am

I love garlic in mashed potatoes. I’ve never made them myself so I’ll give your recipe a try. Yummy!


Jogalog February 20, 2013 at 8:12 am

I love garlicy mashed potato. Unfortunately my husband is not a fan so I can’t have it as often as I’d like but I know I’d love this recipe.


Viviane February 24, 2013 at 5:41 pm

Jogalog, Oh dear… I don’t know what I’d do if my husband didn’t like garlic! Thank you for your note… I feel your pain!


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