The only thing better than potatoes confit, is Rustic Garlic Confit Mashed Potatoes! Creamy and rich, they’re a fabulous side dish for almost any meal, including Thanksgiving.
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.
What does Confit Mean?
Confit typically refers to cooking a meat in its own fat, like Duck Confit. However, the term has extended itself to vegetables cooked in a fat as well — just not their own, obviously.
Hence these lovely potatoes cooking in olive oil.
I came up with the idea for this recipe because my Rosemary Potatoes Confit were so successful. I tweaked them a bit by adding a generous amount of garlic, and then of course mashing them.
Check out the transformation! Can you spot the garlic?
Rustic garlic Confit Mashed Potatoes are crazy delicious! Like melt-in-your-mouth and oozing-with-flavor delicious! They’re an experience. Know what I mean?
There I go tooting my own horn again. Forgive me. 😉
Enjoy every single bite!
These potatoes are creamy and rich, and are a fabulous side dish for almost any meal, including Thanksgiving.
- 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
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Preheat the oven to 225 degrees F.
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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.
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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.)
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Add the garlic cloves to the potatoes, making sure they are evenly dispersed.
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Pour the oil over the potatoes and garlic. It should cover them, but barely.
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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.
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Remove them from the oven and let them cool at room temperature in the oil.
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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.)
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Season generously to taste with salt and pepper. (Here's How to Season to Taste.)
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Save the garlic infused oil -- you can use it for all sorts of cooking for the next couple of days.
Judy at Two Broads Travel says
January 10, 2015 at 3:57 pmYou had me at confit, then you add potatoes. Brilliant, simply brilliant. This will be at my next dinner. Thanks so much.
valentina says
January 16, 2015 at 2:13 pmThank YOU Judy. I hope you love them as much as I did!
sylvie says
February 20, 2015 at 10:11 amI won’t begin my slimming diet right now, these potatoes make me dreaming too much!
valentina says
February 20, 2015 at 11:51 pmEnjoy! 🙂
Penny says
July 14, 2016 at 4:07 amDo you eat them cold? If not, what is best way to reheat?
valentina says
July 14, 2016 at 3:03 pmWarm/hot is best! Reheat in the oven (covered with foil at about 350 for 15 minutes or so), or in the microwave. Enjoy!