We hope every spoonful brings warmth to your table and smiles to your guests. Happy mashing from all of us at Oooh Delish! 🧄🥔❤️
Ingredients
Equipment
Method
- 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).
