Mashed Potatoes with Garlic Confit

Staff Writer
Mashed Potatoes with Garlic Confit
Mashed Potatoes with Garlic Confit
Viviane Bauquet Farre

Mashed Potatoes with Garlic Confit

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!

4
Servings
315
Calories Per Serving
Deliver Ingredients

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.

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.

Mashed Potatoes Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Mashed Potatoes Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Nutritional Facts

Total Fat
10g
16%
Sugar
6g
N/A
Saturated Fat
6g
29%
Cholesterol
24mg
8%
Protein
8g
16%
Carbs
53g
18%
Vitamin A
88µg
10%
Vitamin B12
0.4µg
6.5%
Vitamin B6
0.8mg
37.7%
Vitamin C
45mg
75%
Vitamin D
1µg
N/A
Vitamin E
1mg
7%
Vitamin K
25µg
31%
Calcium
211mg
21%
Fiber
10g
39%
Folate (food)
44µg
N/A
Folate equivalent (total)
44µg
11%
Iron
3mg
19%
Magnesium
96mg
24%
Monounsaturated
2g
N/A
Niacin (B3)
3mg
13%
Phosphorus
217mg
31%
Polyunsaturated
1g
N/A
Potassium
1213mg
35%
Riboflavin (B2)
0.2mg
14.5%
Sodium
772mg
32%
Thiamin (B1)
0.2mg
16.1%
Trans
0.3g
N/A
Zinc
1mg
9%