Garlic lovers, this one’s for you! Garlic Confit Mashed Potatoes are the dreamy, luxurious upgrade your comfort food lineup has been waiting for. By slow-roasting garlic cloves in rich olive oil until they become golden, buttery, and mellow, you unlock a depth of flavor that transforms basic mashed potatoes into a five-star side dish.
The recipe uses garlic confit instead of raw garlic to give every bite of potato a silky, roasted sweetness that’s as subtle as it is delicious. It’s a great option to make your meals feel a little more special, whether you’re having them with a Sunday roast, a divine steak, or a bowl of creamy broth all on its own.
Simple enough for weeknights and fancy enough for company, these Garlic Confit Mashed Potatoes are the best of both worlds. Ready to experience mashed potatoes like never before? Let’s get into the OoohDelish! A version of this creamy classic!
Prepare to meet your new favorite mashed potatoes!
Creamy, rich, and loaded with mellow, golden garlic flavor.
Perfect for holidays, date nights, or just a cozy dinner at home.
Let’s dive into the OoohDelish! version of this savory showstopper. 🧄🥔
Garlic Confit Mashed Potatoes
Equipment
- 1 saucepan (for confit)
- 1 Large pot (for boiling potatoes)
- 1 Potato Masher or Hand Mixer
- 1 Colander
- 1 Mixing bowl
Ingredients
- Garlic Confit
- 1 cup olive oil
- 1 head garlic about 10 cloves, peeled
- Mashed Potatoes
- 2 pounds Yukon Gold potatoes peeled and cubed
- ½ cup whole milk warm
- ¼ cup butter
- ¼ cup garlic confit oil reserved from above
- 4 cloves garlic confit from above
- Salt to taste
- Pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Make the Garlic Confit: In a small saucepan over low heat, combine peeled garlic cloves and olive oil. Simmer gently (don’t boil) for 25–30 minutes, or until garlic is soft and golden. Let cool. Set aside 4–5 cloves and ¼ cup of garlic oil.
- Boil the Potatoes: In a large pot, bring salted water to a boil. Add cubed potatoes and cook for 15–20 minutes or until fork tender. Drain and return to the pot.
- Mash & Mix: Add butter, warm milk, reserved garlic confit cloves, and garlic oil to the potatoes. Mash until smooth using a masher or hand mixer. Season with salt and pepper to taste.
- Serve & Garnish: Spoon into a serving bowl, drizzle with extra garlic oil if desired, and garnish with chopped parsley.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of milk to loosen.
- Garlic confit can be made ahead and stored in oil for up to 1 week (refrigerated).
Share Your Twist on Garlic Confit Mashed Potatoes!
Did you infuse your confit oil with rosemary or thyme? Maybe you swapped in sweet potatoes or added a swirl of sour cream for a tangy finish?
At OoohDelish!, we live for your brilliant kitchen improvisations, whether you made it vegan with plant-based butter or turned it into a cheesy baked version with a golden crust on top!
📸 Snap a photo of your garlicky mash masterpiece and tag us using #OoohDelishTwist on social media, we just might feature your version!
💌 Got a creative spin or a family favorite you’d love to share? Email it to us at contact@ooohdelish.com and we’ll test it out. If selected, we’ll proudly publish it with your name as the recipe contributor.
Let’s keep the garlic magic going! 🧄💛
FAQs: Garlic Confit Mashed Potatoes!
Can I make garlic confit ahead of time?
Yes! Garlic confit can be made up to a week in advance and stored in the refrigerator in an airtight container submerged in oil.
What kind of potatoes work best for this recipe?
Yukon Gold potatoes are ideal for creamy mashed potatoes due to their buttery texture. Russet potatoes also work well for a fluffier result.
Can I use the garlic confit oil in the mash?
Absolutely! The infused oil adds an incredible depth of flavor. Just be mindful of the amount to keep the texture balanced.
How do I store leftovers?
Store any leftover mashed potatoes in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.
Is garlic confit safe to store?
Yes, but only if stored properly, keep the garlic submerged in oil in the fridge and use it within 7 days to avoid bacterial growth.
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