Easy Creamy Garlic Confit Mashed Potatoes Recipe

Bowl of mashed potatoes topped with a parsley sprig.

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Easy Creamy Garlic Confit Mashed Potatoes Recipe

Creamy, garlicky and oh-so-delicious, these garlic mashed potatoes are the perfect side dish for roast beef, chicken, meatloaf, Christmas turkey, or a Thanksgiving ham. Impress your guests with this easy side dish recipe!

Prep Time15

Cook Time1 30

Total Time1 45

Servings: servings

Calories: 178kcal

Author: Sabrina Currie

Ingredients

1 head garlic
2 teaspoon olive oil enough to cover the garlic
2 teaspoon salt, divided plus extra for boiling potatoes
4 cups russet potatoes
¼ cup butter
½ cup whole milk warmed
½ teaspoon ground black pepper
Optional: nutmeg, minced parsley or chives

Instructions

Preheat oven to 120°C/250°F. Slice the tops off the bulbs of garlic or peel individual cloves and place them in an oven-safe ramekin or shallow dish and cover with olive oil. Add herbs if using, and ½ teaspoon salt per bulb of garlic. Place in the oven and cook until tender and golden brown, about 45–65 minutes.
Add potatoes to a large pot of cold salted water (about 1 tablespoon per liter/quart of water). Water should cover the potatoes by 1 inch/2.5 cm. Bring to a boil over medium-high heat, then reduce to low heat and cook until very tender, 15–20 minutes. Drain them and return to pot to steam-dry 2 minutes. Meanwhile, remove a bulb of garlic from the oil and peel the cloves of garlic (8-12 cloves).
Mash the potatoes, 1 teaspoon of salt, pepper and confit garlic cloves together or put them through a ricer.
Heat the milk just to steaming in the microwave or in a small pan over medium-low heat. Stir in the hot milk and butter until well mixed and the butter is melted in. Season with extra salt and black pepper if needed. Stir in fresh herbs if using.
Garnish with fresh herbs like chopped chives, parsley or thyme or a drizzle of the leftover garlic oil and serve while hot.

Notes

Store garlic confit and oil refrigerated. Use within 4 days or freeze for longer. Never keep at garlic confit or garlic oil room temperature.

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