Recipe by Chanie Apfelbaum

Rustic Mashed Potatoes with Garlic Confit

Rustic Mashed Potatoes with Garlic Confit add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings

No Allergens specified

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.



  • 2 pounds (1 kilogram) baby red potatoes

  • 2 tablespoons garlic oil

  • 1/4 cup garlic confit (recipe below)

  • 2 sprigs thyme, from the confit

  • salt, to taste

  • pepper, to taste

Garlic Confit

  • 2 heads garlic, peeled

  • 5 sprigs thyme


Garlic Confit


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


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


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

Prepare the Potatoes


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.


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.


Photography: Hudi Greenberger. Food Styling: Renee Muller.

Rustic Mashed Potatoes with Garlic Confit

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2024 years ago

This was delicious , I used regular peeled potatoes, made a great shabbos side dish