Rustic Mashed Potatoes with Garlic Confit

Chanie Apfelbaum Chanie Apfelbaum
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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.

6
Easy Vegan Gluten Free Vegetarian Pescatarian Passover Parve

Directions

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.

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

Notes:

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

Description:

Photography: Hudi Greenberger.

Food Styling: Renee Muller.

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1 Comment

Betty •

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