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!