Mashed Potatoes with Garlic Confit

Mashed Potatoes with Garlic Confit
Viviane Bauquet Farre


  • 3 Teaspoons  sea salt
  • 2 Pounds  russet or Yukon Gold potatoes, peeled and cut into 3-inch chunks
  • 2 Tablespoons  cold unsalted butter, cut into 1/2-inch chunks
  •   1 1/4-1 1/2 cups milk
  • 1/2 Cup  garlic confit cloves, coarsely mashed with a fork*
  •   Freshly ground black pepper, to taste

Mashed potatoes is a beloved side dish, but if you're like me, you might shy away from ordering it in restaurants because you know it's probably loaded with butter and cream.

So I have no choice but to make my 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!


Place 2 teaspoons of the salt and the potatoes in a large heavy-bottomed pot and fill with enough cold water to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Once boiling, simmer vigorously, uncovered, until the potatoes are tender, for 12-14 minutes. 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.**

When ready to serve, heat the milk in a small saucepan until boiling. Remove from the heat and set aside.

Place the potato purée in 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 ½ cup at a time, until the purée is smooth and has reached the desired consistency. Add the garlic confit and remaining salt. Season with pepper, to taste. Whip again until well incorporated. Transfer to a serving bowl and serve piping hot.


*Note: Click here to see the Garlic Confit Recipe.

**Note: The potatoes can be prepared to this point up to 4 hours ahead. Cover and keep in a cool place, at room temperature.


Calories per serving:

302 calories

Dietary restrictions:

Balanced, High Fiber Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 35g 54%
  • Carbs 197g 66%
  • Saturated 21g 106%
  • Fiber 21g 86%
  • Trans 1g
  • Sugars 25g
  • Protein 33g 67%
  • Cholesterol 95mg 32%
  • Sodium 6,935mg 289%
  • Calcium 623mg 62%
  • Magnesium 260mg 65%
  • Potassium 4,547mg 130%
  • Iron 8mg 47%
  • Zinc 5mg 31%
  • Phosphorus 910mg 130%
  • Vitamin A 1,279IU 26%
  • Vitamin C 200mg 333%
  • Thiamin (B1) 1mg 68%
  • Riboflavin (B2) 1mg 55%
  • Niacin (B3) 10mg 52%
  • Vitamin B6 4mg 182%
  • Folic Acid (B9) 165µg 41%
  • Vitamin B12 2µg 26%
  • Vitamin D 5µg 1%
  • Vitamin E 1mg 5%
  • Vitamin K 22µg 27%
  • Fatty acids, total monounsaturated 9g
  • Fatty acids, total polyunsaturated 2g
See detailed nutritional info Have a question about nutritional data? Let us know.

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