The only thing better than potatoes confit, is mashed potatoes confit! Creamy and rich, they’re a fabulous side dish for almost anything!Do you ever have a bite of a delicious food, and without intentionally doing so, you close your eyes and moan a bit? (Bet you’ve never been asked that before!)
This has happened to me with a few times recently — with the Whole Thai Snapper and Warm Castelvetrano Olives, and yes, these Rustic Garlic Confit Mashed Potatoes.
Enjoy these potatoes!
- 1- pound Idaho Dutch Yellow Potatoes washed and dried
- 2 cups extra virgin olive oil
- ¼ cup garlic cloves about 1 small head of garlic
- Preheat the oven to 225 degrees F.
- Place the potatoes in a baking dish that will hold them snugly, in a single layer, and with enough height to cover them with the oil, without getting too near the top edge. Set aside.
- Peel the garlic cloves, and then use a paring knife to cut off the root ends. Slice them vertically down the center and use the tip of the knife to remove the inside root. Now smash the cloves -- either with the flat side of a large knife, meat mallet, or bottom of a small sauté pan. (The cloves can be a mess -- big chunks, little chunks, it's all good -- this is a super rustic dish.)
- Add the garlic cloves to the potatoes, making sure they are evenly dispersed.
- Pour the oil over the potatoes and garlic. It should cover them, but barely.
- Place the baking dish with the potatoes on a baking sheet, and then in the preheated 225 degree F oven, uncovered, for 2 hours. Then turn the heat to 400 degrees F, and cook for another 10 minutes -- at this point the oil should be sizzling a bit.
- Remove them from the oven and let them cool at room temperature in the oil.
- Use a slotted spoon to transfer the potatoes and every bit of the garlic to a mixing bowl. Use a large fork to mash everything together. (I prefer the potatoes to be chunky for this dish.)
- Season generously to taste with salt and pepper. (Here's How to Season to Taste.)
- Save the garlic infused oil -- you can use it for all sorts of cooking for the next couple of days.