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?
Well, I think it’s going to happen when you try these Garlic Confit Mashed Potatoes.
The rich and creamy potatoes with a generous amount of slow roasted garlic, is absolutely impossible to resist.
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.
After getting such a positive response to my Rosemary Potatoes Confit, I tweaked them a bit by adding garlic, and then mashing them to create this deliciousness.
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.
– With a slotted spoon, to leave the oil behind, transfer the potatoes and every bit of the garlic to a mixing bowl.
– Mash and season.
(More detailed instructions are below.)
Can you make them ahead?
You can make these up to two days before hand. Once they’ve cooled to room temperature, wrap them tightly with plastic wrap and refrigerate. A couple hours before serving, bring them to room temperature and heat them in the oven at about 350°F, covered with foil.
Recipe Tips
- You can add fresh herbs to the potatoes if you’d like. Rosemary or oregano would be lovely. Place a couple of sprigs beneath the potatoes before you add the oil.
- For a smoother mashed potato, once the potatoes and garlic are removed from the oil, you can blend them in a food processor, fitted with the blade attachment.
Rustic garlic Confit Mashed Potatoes are crazy delicious! Like melt-in-your-mouth and oozing-with-flavor delicious! They’re an experience.
And they would be amazing as a part of your Thanksgiving feast!
Enjoy every single bite!
More potato sides for Thanksgiving or any day:
Garlic Confit Mashed Potato Recipe
Ingredients
- 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
Instructions
- Set the oven. Preheat the oven to 225°F.
- Prepare the potatoes. 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.
- Prepare garlic and add it to the potatoes. 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.
- Add oil and bake. 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.
- Cool. Remove them from the oven and let them cool at room temperature in the oil.
- Remove potatoes and garlic from oil and mash. 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. Season generously to taste with salt and pepper. (Here's How.)
- 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
You had me at confit, then you add potatoes. Brilliant, simply brilliant. This will be at my next dinner. Thanks so much.
valentina says
Thank YOU Judy. I hope you love them as much as I did!
sylvie says
I won’t begin my slimming diet right now, these potatoes make me dreaming too much!
valentina says
Enjoy! 🙂
Penny says
Do you eat them cold? If not, what is best way to reheat?
valentina says
Warm/hot is best! Reheat in the oven (covered with foil at about 350 for 15 minutes or so), or in the microwave. Enjoy!
Chef Mimi says
Mmmmmmm what a fabulous idea! I love confit anything and everything!
valentina says
Thank you so much, Mimi! I think “confit” is a magic word. 😉 ~Valentina
valentina says
Me too, Mimi! Thanks so much and enjoy. 🙂 ~Valentina
Ben | Havocinthekitchen says
I’ve never tried this method for making mashed potatoes – but oh man – this looks terrific. Ultimately comfort, delicious, and dangerous (Because it will not be possible to stop eating haha) dish!
valentina says
Well, that’s my experience with it. 😉
Hope you give it a go sometime and love it. Thanks so much, Ben. ~Valentina