Name: Creamy Garlic Confit Mashed Potatoes
Total time: 55 min
Ingredients: 4 pounds Yukon gold potatoes , peeled and sliced into ¾-inch-thick rounds; 1½ cups heavy cream , plus extra as needed; 8 tablespoons unsalted butter , cut into 4 pieces; ¼ cup garlic oil; 2 teaspoons table salt; 24 garlic confit cloves

Why This Recipe Works

Sometimes we want a luxurious mash, one that is creamy, silky-smooth, and loaded with the flavor of slow-roasted garlic. But there’s a fine line between creamy and gluey. For a creamier, substantial mash, we found that Yukon Golds were perfect—creamier than russets but not as heavy as red potatoes. Slicing the peeled potatoes into rounds and then rinsing away the surface starch before boiling helped intensify their creamy texture without making them gluey. Setting the boiled and drained potatoes in their pot over a low flame helped further evaporate any excess moisture. Using 1½ cups of heavy cream, 1 stick of butter, ¼ cup of garlic oil, and a full two dozen cloves of confit garlic gave these potatoes luxurious flavor and richness. We found that melting the butter and warming the cream before adding them to the potatoes ensured that the finished dish arrived at the table piping hot.

Before You Begin

This recipe can be halved, if desired; use a large saucepan instead of a Dutch oven. We love using our recipe for Easy Garlic Confit to yield the garlic oil and garlic confit cloves here, but you can use store-bought garlic confit cloves and the oil it is stored in, if preferred.

Instructions

Rinse 4 pounds Yukon Gold potatoes, peeled and sliced into ¾-inch-thick rounds, in colander under running water, tossing with hands, until water runs clear, about 30 seconds. Transfer potatoes to Dutch oven, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium-high and simmer vigorously until paring knife inserted into centers of potatoes meets no resistance, 20 to 25 minutes, adjusting heat as needed to maintain steady simmer.

Meanwhile, heat 1½ cups heavy cream; 8 tablespoons unsalted butter, cut into 4 pieces; ¼ cup garlic oil; and 2 teaspoons table salt in small saucepan over medium heat until butter is melted and mixture is hot, 5 to 7 minutes; cover to keep warm and set aside.

Drain potatoes and return to Dutch oven. Cook over low heat, stirring gently, until potatoes are thoroughly dried, 1 to 2 minutes. Set ricer or food mill over large microwave-safe bowl and press or mill potatoes and 24 garlic confit cloves into bowl. Gently fold hot cream mixture into potatoes with silicone spatula until cream is absorbed and potatoes are thick and creamy. Season with salt and pepper to taste. Serve. (Potatoes can be held at room temperature, covered, for up to 2 hours. To serve, microwave until hot, about 4 minutes, stirring occasionally; if potatoes are too thick, fold in up to ½ cup extra cream and continue to microwave until hot as needed.)