Rustic Mashed Potatoes with Garlic Confit

Chanie Apfelbaum Recipe By
  • Cook & Prep: 1 h 40 m
  • Serving: 6
  • No Allergens

I love potatoes (who doesn’t?!), but they don’t always love me back. My solution: leave the potato peels in my mash for added fiber and less guilt! Then the only way to make potatoes even better is by adding soft-as-butter garlic confit. The garlic cooks slowly in oil and caramelizes until sweet and creamy — the perfect complement to just about anything.

Ingredients (9)

Potatoes

Garlic Confit

Start Cooking

Garlic Confit

  1. To make the garlic confit, place the garlic cloves and thyme into an oven-safe dish and cover with olive oil or chicken fat. 

  2. Cover and bake at 250°F (130°C) for one and a half hours, until cloves are soft and creamy.

Note:

Garlic confit may be stored in a sterilized, airtight container in the fridge for two weeks.

Prepare the Potatoes

  1. Place the potatoes in a pot of salted water (do not peel) and bring to a boil. Lower the heat to a simmer and cook until the potatoes are fork-tender. Drain well.

  2. Mash the potatoes with a potato masher and stir in the garlic cloves, garlic oil, and 2 sprigs of thyme from the confit. You may leave the garlic cloves whole or mash into the potatoes until creamy. Season to taste with salt and pepper.

Credits

Photography: Hudi Greenberger.

Food Styling: Renee Muller.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP