Mashed potatoes with garlic confit How to make the perfect garlic mashed potatoes? Use poached garlic!
Do you shy away from ordering mashed potatoes in restaurants because you know they’re probably loaded with butter and cream? If you do, then you have no choice but to make your own.
The best garlic mashed potatoes you’ve ever had — without all that butter and cream!
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. 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 2: When ready to serve, heat the milk in a small saucepan until boiling. Remove from heat and set aside. 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.