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
serves 4
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.
Hi Viviane:
I made this yesterday for Thanksgiving, totally fantastic. I don’t think I have ever had mashed potatoes so light and filled with wonderful flavor.
Hi Jenn! Well, I have a very wide smile on my face at the moment… I am over the moon you loved these mashed potatoes! A belated Happy Thanksgiving to you and yours!
Can these be made ahead and then reheated?
Hi Toba, Yes, you can make the potatoes ahead of time – see the “cook’s note” after Step 1. Only add the milk and the seasonings when you’re ready to serve. Enjoy!
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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.
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!
I love garlic in mashed potatoes. I’ve never made them myself so I’ll give your recipe a try. Yummy!
Garlic is natural addition to potatoes. I couldn’t imagine not adding it.
Yum. That garlic confit sounds amazing, and your potatoes look super creamy and dreamy.
Wonderful classic pairing of potatoes and garlic. Delicious!
These sound like amazing mashed potatoes! Love the garlic confit…yum!
Congrats on the Edamam feature. And wowlove these mashed potatoes. The garlic confit sounds divine.
Thank you Evelyne! I confess that I do tend to eat more than my share of these mashed potatoes… Can’t be helped!
I’m sure the confit comes in handy a lot, definitely an awesome ingredient to have on hand. Thanks for sharing!
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These potatoes sound sooo delicious! I love garlic!
Thank you Kayle!