Mashed Potatoes with Garlic Confit

Mashed Potatoes with Garlic Confit
Viviane Bauquet Farre

Ingredients

  • 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!

Directions

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.

Notes

*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.

Nutrition

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:

15%

Servings:

4
  • Fat 9g 14%
  • Carbs 49g 16%
  • Saturated 5g 26%
  • Fiber 5g 21%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 8g 17%
  • Cholesterol 24mg 8%
  • Sodium 1,734mg 72%
  • Calcium 156mg 16%
  • Magnesium 65mg 16%
  • Potassium 1,137mg 32%
  • Iron 2mg 12%
  • Zinc 1mg 8%
  • Phosphorus 228mg 33%
  • Vitamin A 87µg 10%
  • Vitamin C 50mg 83%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 1mg 45%
  • Folic Acid (B9) 41µg 10%
  • Vitamin B12 0µg 6%
  • Vitamin D 1µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 5µg 7%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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