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.
Rustic Mashed Potatoes with Garlic Confit
- Cook & Prep: 1 h 40 m
- Serving: 6
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.