Garlic confit mashed potatoes are the side dish that steals the show! With deep roasted garlic flavor, buttery deliciousness and a fluffy texture that pairs well with any main dish. This mashed potatoes recipe is so flavorful that it will be the only way you want to do mashed potatoes from now on.
I don’t know about you but when mashed potatoes are good, they are so good. It’s one of those side dish recipes that can be utterly forgettable and just a vessel for gravy OR it can be the side dish that makes the meal. This mashed potato recipe is the latter.
Garlic confit mashed potatoes take an extra step since you need to make the garlic confit but it’s worth it! Yes, you can make simple garlic mashed potatoes without roasting it first. But roasting in oil brings out the best flavor. Plus it has that same buttery richness you get from using half and half or heavy cream even though you use whole milk instead.
Serve this epic side alongside my juicy Traeger smoked turkey breast and apple cranberry stuffing recipe or with another saucy main dish for a truly delicious meal.
Ingredients
While the dish might be decadent, the ingredients for making mashed potatoes with garlic confit are simple and easy to source. Everything you need is shown in both the image below and the recipe card.
How to Make this Mashed Potato Recipe
- First and foremost, let’s roast that garlic! Place the cloves in a ramekin with olive oil and thyme and roast for about 45 minutes.
- While the garlic is roasting, boil your potatoes until fork tender and then drain. Do it at a simmer instead of a high boil to keep potatoes intact.
- Mash strained roasted garlic cloves in the same pot you used to boil the potatoes.
- Add potatoes, milk, butter, salt and pepper back into the pot and mash away! I prefer using a potato masher instead of a hand mixer but this is up to your personal preference.
- Season and adjust salt and pepper level to your personal taste and place mashed potatoes into a serving bowl. Drizzle on a bit of that garlic confit oil and any reserved garlic cloves and serve.
- I normally squash garlic cloves with the back of the knife to remove the skins, but for this recipe, you want to keep them intact. My favorite trick for removing the cloves and keep them intact is to break them off the root end and then shake the cloves in a glass jar to loosen the skins. OR, skip it altogether and buy raw pre-peeled garlic cloves!
- Double the garlic confit and serve half of it with crusty bread or crostini as an appetizer.
- To make it kid-friendly, just skip adding the extra cloves on top and mash all of the confit into the mashed potatoes themselves.
Creamy Garlic Confit Mashed Potatoes (with Milk)
Equipment
- 1 Large pot
- 1 Ramekin or small baking dish
- 1 Potato Masher
Ingredients
Garlic Confit
- 2 garlic heads cloves removed
- ¼ cup extra virgin olive oil
- 2 sprigs of thyme
Mashed Potatoes
- 3 lbs. Yukon gold potatoes peeled and quartered or halved into similar sized pieces
- ½ cup whole milk
- ¼ cup butter 1/2 stick
- 1 ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
Instructions
- Preheat oven to 325° F (165° C). Place garlic in a ramekin or other small baking dish, cover with oil, thyme and salt. It’s okay if some of the garlic is not submerged but most of the cloves should be covered with oil and feel free to add more oil if needed. Bake for about 45 minutes until the cloves are soft and starting to turn golden.2 garlic heads, ¼ cup extra virgin olive oil, 2 sprigs of thyme
- While garlic is roasting, boil potatoes by placing them in a pot and filling it with water. Place the pot over high heat and bring to a boil. Reduce the heat so that potatoes cook at a simmer until fork tender (about 15-minutes depending on size) and then drain.3 lbs. Yukon gold potatoes
- Add roasted garlic to the pot that the potatoes were cooked in and mash with a potato masher. Save the oil to add a little to the top of the potatoes later on and the rest can be used in something else. You can set aside a few of the garlic cloves to place on top as a garish as well.
- Add potatoes back to the pot and mash. Add in the milk, butter, salt and pepper and mash until smooth. You can also use a hand mixer if you want them creamy and lump free but be careful to not over mix or they’ll be pasty and glue-like so be careful!½ cup whole milk, ¼ cup butter, 1 ½ teaspoon salt, ½ teaspoon black pepper
- Adjust salt and pepper to taste and add to serving bowl. Top with 1-2 tablespoons of the garlic confit oil and reserved garlic cloves. You can also top with a few thyme sprigs, fresh chopped chives, or parsley as garnish before serving.
Notes
Nutrition
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