Rustic Mashed Potatoes with Garlic Confit

 

• 

• Cooking and Prep: 1 h 40 m
• Serves: 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.

READ MORE

Ingredients (9)

Potatoes

• 2 pounds (1 kilogram) baby red potatoes

• 1/4 cup garlic confit (recipe below)

• 2 tablespoons garlic oil

• 2 sprigs thyme, from the confit

• salt, to taste

• pepper, to taste

Garlic Confit

• 2 heads garlic, peeled

• 5 sprigs thyme

• 1 cup Bartenura Olive Oil or chicken fat

  X

  

  Bartenura Olive Oil

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

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.