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Mashed Potatoes with Garlic Confit Recipe
Jan 29, 2013 @ 6:17 PM
Posted by
Daily Value: 13%
Servings: 4
High-Fiber
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 253Daily Value: 13%
Servings: 4
High-Fiber
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 6g | 9% |
| Saturated | 4g | 19% |
| Trans | 0g | 0% |
| Carbs | 46g | 15% |
| Fiber | 6g | 22% |
| Sugars | 2g | 0% |
| Protein | 6g | 12% |
| Cholesterol | 15mg | 5% |
| Sodium | 1271mg | 53% |
| Calcium | 64mg | 6% |
| Magnesium | 58mg | 14% |
| Potassium | 1035mg | 30% |
| Iron | 2mg | 12% |
| Zinc | 1mg | 6% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 50mg | 83% |
| Thiamin (B1) | 0mg | 14% |
| Riboflavin (B2) | 0mg | 5% |
| Niacin (B3) | 3mg | 13% |
| Vitamin B6 | 1mg | 43% |
| Folic Acid (B9) | 37µg | 9% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 6µg | 8% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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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!
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
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.
Recipe Details
Click here to see more recipes from FoodAndStyle.com.
Servings: 4Cuisine: American
Notes and Substitutions:
*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.
