Creamy Garlic Confit Mashed Potatoes (with Milk)
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.
Servings 8
Calories 216kcal
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
To make ahead garlic confit head of time: You can make the garlic confit a few days in advance and store in the refrigerator for faster prep time later on. Let it come to room temperature while you boil the potatoes and then use as instructed in the recipe.
To make mashed potatoes ahead of time: Mashed potatoes can be prepared up to 3 days in advance and stored in the fridge. Reheat in a pot on the stovetop over low heat, stirring occasionally or bake covered in the oven until warm. You can also use the microwave. Spoon garlic confit oil onto mashed potatoes just before serving.
Uses for leftover garlic confit oil: store leftover oil in the refrigerator for up to 2 weeks, allowing to come to room temperature before using. Use in salad dressing, pasta, seasoning roasted vegetables - basically any savory dish where you would use olive oil.
Nutrition
Calories: 216kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 498mg | Potassium: 747mg | Fiber: 4g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 34mg | Calcium: 44mg | Iron: 1mg