Mashed potatoes with garlic confit

Mashed potatoes with garlic confit

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.

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:camera icon 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:camera icon 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.

Mashed potatoes with garlic confit

side dish, mashed potato, garlic confit

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

    These potatoes sound sooo delicious! I love garlic!

    • Reply Viviane December 10, 2012 at 4:38 pm

      Thank you Kayle!

  • Reply 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!

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

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

    • Reply 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!

  • Reply Kathy December 11, 2012 at 7:36 pm

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

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

    Wonderful classic pairing of potatoes and garlic. Delicious!

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

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

  • Reply Joy December 17, 2012 at 9:27 pm

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

  • Reply 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!

  • Reply 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.

    • Reply 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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