Mashed potatoes just got a gourmet twist with this Garlic Confit Mashed Potatoes recipe. This dish might even steal the spotlight from the main course!
Jump to RecipeThe Best Side Dish
These Garlic Confit Mashed Potatoes are so flavorful, they might just steal the show from the main dish. The garlic confit adds layers of savory, peppery flavor, resulting in creamy, fluffy potatoes with an irresistible bite. With its simple ingredients and easy instructions, this recipe is a guaranteed hit for any dinner, holiday, or gathering.
Jump to:
Why You'll Love This
Garlic Confit Mashed Potatoes are a savory, creamy delight with a hint of peppery garlic. The garlic confit adds layers of flavor, making these potatoes irresistibly rich without being overwhelming. They are a perfect match for any main course and can shine at holiday gatherings or casual dinners.
For those who enjoy experimenting with potatoes, try my Savory Mashed Sweet Potatoes. They’re enriched with thyme, leeks, and shallots for a unique twist on a classic side.
Ingredients
Let's dive into the ingredients needed for this dish!
Ingredients for the Garlic Confit:
- Garlic: For peppery, spicy notes.
- Bay leaves: Adds a subtle herbal flavor.
- Fresh thyme: Imparts a clove-like sensation.
- Fresh rosemary: Rosemary Offers an earthy note, and ultimately provides a well rounded flavor profile.
- Caraway seeds: Adds a hint of licorice and citrus.
- Red pepper flakes: For a touch of spice!
- Black peppercorn: Just for that extra seasoning.
- Flakey sea salt: To round it out the flavor profile and ensure it's plenty savory.
- Olive oil: Forms the base of the confit.
Ingredients for Mashed Potatoes
- Yukon Gold potatoes: Known for a smooth, butter-like texture.
- Unsalted butter: For richness and creaminess.
- Warm milk: Helps achieve a creamy consistency.
- Sour cream: Adds a slight tanginess to balance the flavors.
- Parmesan cheese: Complements the potatoes’ nutty notes.
- Salt: This necessary ingredient is key for balancing the heaviness of the dairy products.
- Pepper: This adds a kick to the potatoes, as well as compliments the garlic confit.
- Chives: Adds a mild, onion-like flavor.
See recipe card below for a full list of ingredients and measurements!
Substituions & Variations
These tips below can help you adjust the recipe!
- Garlic Paste: If short on time, use garlic paste instead of confit, though it won’t be as rich.
- Potato Alternatives: Russet potatoes can replace Yukon Gold but may require more dairy for a fluffy texture.
Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above. Please be mindful that if you replace or add any new ingredients not mentioned above that the recipe results may change.
Equipment
Using a good potato masher is crucial for achieving the perfect texture. For the garlic confit, oven-safe ramekins work well linked Here.
Instructions
First, start on the Garlic Confit.
In an oven-safe ramekin, combine garlic cloves with bay leaves, thyme, rosemary, caraway seeds, red pepper flakes, black peppercorn, and sea salt. Pour olive oil over the mixture until the garlic and herbs are fully submerged. Roast at 275°F for two hours until the garlic is tender and infused with flavor.
Start by placing all of the ingredients into your oven-safe ramekin.
Add in the olive oil. All of the ingredients must be covered in olive oil.
Place on the middle rack of the preheated oven. Roast uncovered for two hours.
After the allotted time, allow to cool. Remove the bay leaves, thyme, and rosemary before using the garlic confit.
Next, peel and quarter the Yukon Gold potatoes. Place them in a pot with cold, salted water. Bring to a boil and cook uncovered for 10-15 minutes, or until a fork easily pierces the potatoes. Drain and return to the pot. Melt butter and pour over the potatoes. Mash, gradually adding warm milk until smooth and creamy.
Then, stir in sour cream and grated Parmesan cheese. Season with salt and pepper to taste.
Finally, mash the roasted garlic confit cloves and fold them into the potatoes. Reserve some whole cloves for garnish if desired.
Add the potatoes to a pot of cold, unsalted water. Bring to a boil, and cook for 10-15 minutes before draining.
After adding the butter and mashing, add in the milk and sour cream. Mash between steps to create a fluffy texture.
Pour in your freshly grated parmesan. Stir to combine before seasoning with salt and pepper.
Finally, mash the roasted cloves of garlic before adding them to the potatoes.
Hint: Use as many roasted garlic cloves as you prefer for the desired peppery flavor. Extra garlic confit can be used to enhance pastas, toast, broths, sauces, and more.
Serving Suggestions
This recipe serves 6-8 people, or up to 10-12 for a holiday meal. For a smaller gathering, it’s a great side with roasted chicken, feeding up to 8 people.
Top tip
To keep leftover mashed potatoes moist, place a parchment paper lightly buttered on bottom before storing (butter side touching potatoes). When reheating, use a pot instead of a microwave, adding ¼ cup almond milk and 2 tablespoons butter, and adjust seasoning if needed. Adding a handful of cheese before serving can also enhance flavor.
Storage
Store leftovers in a sealed container in the fridge for up to 5-7 days. Garlic confit can be preserved in the olive oil and kept covered with plastic wrap. Use the oil to flavor other dishes like pastas or sauces.
FAQ
Pre-peeled garlic is available at many stores, or microwave the bulb for 20 seconds to loosen the skins.
You can use garlic powder and additional pepper if you prefer not to make confit, though the flavor will differ.
Simply double all ingredients to serve more people. No other changes needed.
Related
Looking for other potato-based recipes like this? If so, try these out!
Pairing
These are my favorite dishes to serve with the Garlic Confit Mashed Potatoes:
Creamy Garlic Confit Mashed Potatoes
Course: SidesDifficulty: Easy6-8
servings30
minutes2
hoursThese elevated mashed potatoes have a robust flavor profile that is unlike anything you've ever had! They're a must make recipe for holidays, gatherings, and Sunday night dinner.
Ingredients
- Ingredients for the Garlic Confit
4 heads peeled garlic (30 peeled garlic cloves)
3 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 teaspoons caraway seeds
1 teaspoons red pepper flakes
½ teaspoon black peppercorn
½ teaspoon flakey sea salt
¾ cup olive oil
- Ingredients for the Mashed Potatoes
4 pounds of Yukon Gold potatoes (20)
¼ cup unsalted butter, melted
¾ cup milk, warm
½ cup sour cream
¼ parmesan cheese, freshly grated
3 teaspoons salt
2 teaspoons pepper
Minced chives, for garnish
Directions
- Instructions for the Garlic Confit
- Add the garlic to an oven safe ramekin with your bay leaves, thyme, rosemary, caraway seeds, red pepper flakes, black peppercorn and flakey sea salt.
- Pour the olive oil into the ramekin until it covers the cloves and herbs.
- Roast at 275 degrees Fahrenheit for two hours.
- Instructions for the Mashed Potatoes
- Peel each potato and cut into quarters. Then, place in a pot of cold salted water.
- Bring to a boil, then cook uncovered for 10-15 minutes. To test if they are done, poke a potato with a fork. If it goes through, then remove from heat. If not, cook a few more minutes.
- Drain the water from the pot.
- Melt the unsalted butter and pour over the potatoes before using a potato masher.
- Slowly pour the warm milk into the potatoes, mashing between to create a smooth and creamy consistency.
- Once smooth, add the sour cream and stir to incorporate. Then, add the freshly grated parmesan and stir until the cheese has melted. Season with salt and pepper.
- Finally, smash the cloves of roasted garlic on a wooden cutting board using the back of a chef's knife.
- Now, add the mashed garlic confit to the potatoes, stirring to incorporate.
- Reserve a few whole cloves to garnish the mashed potatoes.
Recipe Video
Notes
- Add as much or little garlic confit to the recipe as you like. Just make sure to taste between before adding more.
Leave a Reply