4
1 rating

Mashed Potatoes with Garlic Confit

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!

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.

Nutritional Facts
Servings4
Calories Per Serving315
Total Fat10g16%
Sugar6gN/A
Saturated6g29%
Cholesterol24mg8%
Protein8g16%
Carbs53g18%
Vitamin A88µg10%
Vitamin B120.4µg6.5%
Vitamin B60.8mg37.7%
Vitamin C45mg75%
Vitamin D1µgN/A
Vitamin E1mg7%
Vitamin K25µg31%
Calcium211mg21%
Fiber10g39%
Folate (food)44µgN/A
Folate equivalent (total)44µg11%
Iron3mg19%
Magnesium96mg24%
Monounsaturated2gN/A
Niacin (B3)3mg13%
Phosphorus217mg31%
Polyunsaturated1gN/A
Potassium1213mg35%
Riboflavin (B2)0.2mg14.5%
Sodium772mg32%
Thiamin (B1)0.2mg16.1%
Trans0.3gN/A
Zinc1mg9%