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 a few times recently, and one of those times was when I first tasted this recipe for Garlic Confit Mashed Potatoes. And that’s exactly what I was going for. Well, truth be told, I’m always hoping for a close-your-eyes-and-moan moment when people taste my food. 😉
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.
Inspiration for Garlic Confit Mashed Potatoes
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 by mashing them.
Check out the transformation! Can you spot the garlic?
How to Make Them
- Place the potatoes in a baking dish with enough height to cover them with oil.
- Add smashed garlic cloves to the dish, and then pour in the oil to cover everything, but barely.
- Bake at a low temperature in the oven, uncovered, for about 2 hours. Then turn the heat up to high for the last 10 minutes or so, to get the oil sizzling.
- Remove from the oven and let them cool at room temperature in the oil.
- With a slotted spoon, to leave the oil behind, transfer the potatoes and every bit of the garlic to a mixing bowl.
- Use a large fork to mash everything together.
- Season generously to taste with salt and pepper.
(More detailed instructions are below.)
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?
And they would be amazing as a part of your Thanksgiving feast!
There I go tooting my own horn again. Forgive me. 😉
Enjoy every single bite!
More potato sides for Thanksgiving or any day:
Garlic Confit Mashed Potato Recipe
- 1 pound Idaho Dutch Yellow Potatoes or Fingerlings washed and dried
- 2 cups extra virgin olive oil
- ¼ cup (about 1 small head of garlic) garlic cloves
- Preheat the oven to 225°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°F oven, uncovered, for 2 hours. Then turn the heat to 400°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.