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.
You had me at confit, then you add potatoes. Brilliant, simply brilliant. This will be at my next dinner. Thanks so much.
Thank YOU Judy. I hope you love them as much as I did!
I won’t begin my slimming diet right now, these potatoes make me dreaming too much!
Enjoy! 🙂
Do you eat them cold? If not, what is best way to reheat?
Warm/hot is best! Reheat in the oven (covered with foil at about 350 for 15 minutes or so), or in the microwave. Enjoy!