Garlic Confit Mashed Potatoes

Garlic Confit Mashed Potatoes are the perfect side dish for any meal, whether it’s a cozy weeknight dinner or a festive holiday gathering like Thanksgiving or Christmas. Made with caramelized garlic, fresh herbs, heavy cream and salted butter. Each bite is irresistibly creamy, smooth and packed with flavor.

These Garlic Confit Mashed Potatoes are easy to prepare yet feel indulgent, with the slow-cooked garlic adding a gourmet touch. The key to making the best mashed potatoes is simmering them in a mixture of milk and heavy cream, along with fresh thyme and sage. Then, fold in tender, roasted garlic cloves to add a deliciously sweet and mellow garlic flavor.

Looking for recipes to enjoy with these mashed potatoes, then try my Baked Tuscan Chicken, and Miso Butter Salmon, and Air Fryer Chicken Kabobs.

Why You Will Love These Garlic Mashed Potatoes

• Sweet roasted garlic- Tender roasted garlic cloves are folded into these mashed potatoes, adding a sweet and mellow garlic flavor.
• Creamy texture- Cooking the potatoes in the milk and cream instead of boiling water gives these potatoes a velvety, smooth texture that melts in your mouth.
• Make ahead friendly- These mashed potatoes can be prepared in advance and reheated, making them a convenient choice for busy holidays or meal planning.
• Fresh herbs- Infusing the potatoes with fresh thyme and sage gives these mashers so much flavor.

What Is Garlic Confit

Garlic confit is basically garlic cloves that are slowly cooked in oil at a low temperature until they become soft, tender and caramelized. This slow cooking process helps mellow the garlic’s sharpness and brings out a sweet, nutty flavor.

Garlic confit can be used in a variety of dishes like pasta, hummus, dips, garlic bread or even add it to your charcuterie board. It takes less than an hour to cook and just a few minutes to prepare. You can reserve the garlic oil for dipping bread or use it to sauté vegetables.

Ingredient Notes and Substitutions

This recipe is straightforward and uses simple, everyday ingredients so there’s no need for anything fancy. Scroll down to the recipe card at the bottom of the page for the full recipe and measurements.

• Potatoes- I prefer Yukon gold potatoes. Gold potatoes are creamy in texture and have a wonderful buttery flavor. They mash beautifully and hold their shape well during cooking. You can also use Russet or red potatoes as well.
• Garlic- Use whole fresh garlic cloves.
• Olive oil- Use a good quality olive oil. You can also use avocado oil as an alternative.
• Simmering liquid- I use whole milk and heavy cream. Alternatively, you can use half and half for a slightly lighter option. If you prefer to boil the potatoes in water, you can cut back on the richness by using less cream or milk in the final mash.
• Herbs- I use fresh thyme and fresh sage to infuse the potatoes. You can also substitute with fresh rosemary or omit the herbs entirely if you prefer.
• Butter- Use a good quality butter. You can use either unsalted or salted butter in this recipe. If using salted butter, adjust the amount of added salt. Substitute with vegan butter or use the reserved oil from the garlic confit.

Step By Step Instructions

STEP 1: Prepare the garlic confit. Peel the garlic cloves and place them in a small saucepan. Then, cove the garlic cloves with olive oil. Cook over low heat for about 45 minutes, or until the garlic is soft and golden brown. Let the garlic cool in the oil.

STEP 2: Prepare the potatoes. Peel and cut the gold potatoes into uniform chunks. Then, place the potatoes in a large saucepan with the whole milk and heavy cream, along with the fresh thyme and fresh sage.

STEP 3: Cook the potatoes. Simmer the potatoes over medium heat for 20-25 minutes, until they are tender and easily pierced with a fork.

STEP 4: Mash the potatoes. Drain the potatoes, making sure to reserve the cooking liquid. Remove and discard the fresh herbs. Then, press the potatoes and roasted garlic cloves through a potato ricer.

STEP 5: Combine. Stir in the butter and one cup of the reserved cream mixture into the mashed potatoes. Gradually add more liquid until you reach your desired consistency. Then, season with salt and pepper and top with additional garlic confit and fresh chives.

Expert Tips For The Best Garlic Confit Mashed Potatoes

• Use a potato ricer. For the smoothest texture, press the potatoes through a ricer rather than mashing them by hand. This prevents lumps and creates an airy consistency.
• Simmer gently- Be sure to cook the potatoes over low to medium heat to avoid scorching the milk and cream. By simmering the potatoes gently, this prevents the milk and cream from boiling over.
• Garlic prep. To easily remove the skins from the garlic, microwave the entire bulb for 20 seconds, or just the cloves for about 10 seconds. The heat helps the skins to loosen, making them easier to peel.
• Cook the garlic low and slow. Keep the heat low when making the garlic confit. You want the garlic to gently simmer in the oil without burning or frying. This also allows the the garlic to become tender and mellows out the flavor. Do not rush this process.
• Reserve the garlic oil- After making the garlic confit, save the infused oil. You can drizzle it over the mashed potatoes or use it in other recipes like roasted vegetables or salad dressings.
  

Frequently Asked Questions

Storing and Reheating

Store these garlic and herb mashed potatoes in an airtight container in the fridge for up to 3 days. Make sure they are fully cooled before refrigerating to avoid condensation, which can make them watery.

Reheating

Stovetop- Reheat the mashed potatoes in a saucepan over low heat, stirring occasionally to prevent sticking. Add a splash of milk, cream or garlic confit oil to loosen them up.

Oven– Preheat your oven to 350℉. Transfer the mashed potatoes to an oven-safe dish and cover with foil. Heat for 20-30 minutes, stirring halfway to ensure even heating. If the potatoes seems dry, stir in a bit of warm milk or cream.

Microwave– Place the mashed potatoes in a microwave-safe dish. Add a touch of milk or heavy cream and cover loosely with a wet paper towel. Heat in short increments, 1-2 minutes stirring in between until the potatoes are heated through.