Garlic Confit Mashed Potatoes

Ingredients:

For the Garlic Confit:

1 cup garlic cloves, peeled

1 cup olive oil (enough to cover garlic)

Optional: thyme, rosemary, or bay leaf (for extra flavor)

For the Mashed Potatoes:

2 lbs Yukon Gold potatoes (or Russet for fluffier texture)

½ to ¾ cup whole milk or cream (warm)

4 tbsp unsalted butter (optional for richness)

Salt and pepper to taste

6–8 garlic confit cloves (or more to taste)

2–3 tbsp garlic confit oil (instead of or in addition)

Instructions:

1. Make Garlic Confit (can be done ahead):

Place garlic cloves in a small saucepan and cover with olive oil.

Ad herbs if using.

Cook on lowest heat (just barely bubbling) for 30–45 minutes until garlic is soft and golden but not browned.

Let cool and store in a jar with the oil. Keeps in the fridge for up to 2 weeks.

2. Boil the Potatoes:

Peel (optional) and cut potatoes into chunks.

Place in cold salted water. Bring to a boil, then simmer until fork-tender (about 15–20 min).

Drain and return to the hot pot to steam off excess moisture.

3. Mash and Mix:

Mash the potatoes using a ricer or masher.

Add garlic confit cloves (start with 6 and adjust).

Add warm milk/cream, butter, and garlic confit oil to taste.

Mix until smooth and creamy. Add salt and pepper to taste.

Tips:

For extra depth: add a spoon of crème fraîche or sour cream.

Want it rustic? Leave the skins on the potatoes.

Use more or fewer garlic cloves depending on how mellow you want the garlic flavor to be.