Garlic Confit Mashed Potatoes

Creamy mashed potatoes in decorative green floral bowl

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Garlic Confit Mashed Potatoes

Mashed potatoes finished with soft garlic confit cloves, some garlic-infused olive oil, melted butter, and warm milk. A sieve gives an optional extra-smooth finish.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: easy side dish, garlic confit, garlic mashed potatoes, holiday recipe, mashed potatoes

Servings: servings

Author: The Modern Nonna

Equipment

Ingredients

6 large Yukon Gold potatoes peeled
1 large head garlic each clove separated and peeled
½ cup olive oil or more as needed to submerge the garlic cloves
6 tablespoons unsalted butter melted
½ cup whole milk warmed, plus more as needed
2 tablespoons garlic-infused oil from the confit
1½ teaspoons kosher salt plus more for the potato water

Instructions

Preheat the oven to 350°F (177°C).
Add the peeled potatoes to a large pot of salted boiling water. Cook until completely fork-tender, then drain well.
Meanwhile, add the peeled garlic cloves to a small oven-safe ramekin. Cover in olive oil, so the cloves are fully submerged. Cover the dish with a lid or foil. Bake for about 30 minutes, or until the garlic is soft, sweet, and easily mashed with a fork.
Mash the drained potatoes until smooth using a potato masher, ricer, or passing the potatoes through a sieve (see tip below).

For an extra-smooth texture, you can pass the potatoes through a fine-mesh sieve.

Add the roasted garlic cloves, 2 tablespoons of the garlic-infused oil, salt, melted butter, and warm milk. Mash and stir until creamy and combined.

Warm the milk before adding it to the potatoes so it incorporates easily without cooling down the mash.

Taste and add more salt, if needed, or a splash more warm milk if you prefer a softer consistency. Serve warm and enjoy!

Notes

Don’t add all of the garlic oil. Start with 2 tablespoons in the potatoes. You can always add a little more to taste.
The exact amount of olive oil needed for the confit will depend on the size of your ramekin. Use a small vessel so the garlic cloves are easy to cover.
The garlic is ready when the cloves are completely tender and mash easily with a fork. Use that visual cue rather than relying only on the 30-minute bake time.
Do not leave homemade garlic confit or garlic-infused oil sitting at room temperature. Refrigerate unused garlic and oil promptly in a covered container for up to 7 days. You can also freeze it for longer storage.

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