Garlic Confit Mashed Potatoes
Print RecipeServings: 8 servings
Make garlic confit and keep in the refrigerator to use in many applications. Mashed potatoes, pasta dishes, sauteing vegetables, in vinaigrettes and more.
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Recipe Multiplier
Clarified Butter Garlic Confit
- 1 lb Butter - Milk Solids Removed when Clarified
- 12 ea Garlic Cloves
- 1 sprig Rosemary
- 10 ea Black Peppercorns
Making Mashed Potatoes
- 3 lbs Russet or Yukon Gold Potatoes
- ⅓ cup Clarified Butter Garlic Confit
- 1 ½ cups Half & Half
- 1/4 cup Chopped Garlic Confit
- 2-3 tsp Kosher Salt - To Taste
- 2 tsp Black Pepper - To Taste
Instructions
Making the Garlic Butter Confit
- In a pot, place the butter. Melt over a medium/high heat.
- Once the butter is melted, continue to heat until the milk solids begin to separate.
- Continue to heat the butter, turn down to medium/low to avoid browning the butter if necessary.
- Skim off any milk solids that rises to the top and discard.
- Once the milk solids sink to the bottom, remove from the heat.Ladle out the clarified butter from the top of the milk solids.Reserve aside until ready to make the garlic confit.
- Discard the milk solids. You can strain them through a coffee filter to get the oil from the solids if you like.
Making the Clarified Butter Garlic Confit
- Preheat the oven to 325°
- In an oven safe pot, add the clarified butter.
- Add the garlic, rosemary and black peppercorns.
- Place the pot in the oven and slow cook the confit.
- Bake the garlic confit for 40 minutes.Check the tenderness of the garlic with a fork. Once tender remove from the oven.
- Remove the garlic from the clarified butter oil. Hold in a covered container in the refrigerator until needed.
- Discard the rosemary and peppercorns.
- Place the garlic clarified butter into a covered container and store in the refrigerator to store until use.
Making the Garlic Confit Mashed Potatoes
- Peel and dice the potatoes into 1 ½ - 2" diced pieces.If you dice the potatoes too small they will absorb excess water and the final potatoes will have too watery of a texture. Dice them big to retain the potato texture in the final mash.
- Add the diced potatoes to a pot and cover with COLD water.Root vegetables should be started in cold water, this will help expedite the cooking process. Do Not Salt the Water. Salting will lengthen the cooking process as it will keep the potatoes from becoming soft easily.
- Bring the potatoes to a boil and reduce to a boil that does not boilover.
- Cook the potatoes for approximately 30 minutes.Check the tenderness of the potatoes with a knife. They should cut easily but not fall apart.
- Remove from the heat and drain the water from the pan.
- Add the garlic butter to the pot with the potatoes.Keep the lid on the pot and allow the butter to melt.
- In a separate pot, heat the half & half until it begins to simmer.Remove from the heat.
- Mash the potatoes and garlic clarified butter.There are many ways to mash the potatoes, I am partial to a hand held potato masher because it gives a homemade feel to the potatoes. If you are using a hand mixer be careful not to over whip the potatoes, they can become gluey in texture if over whipped.You can use a stand mixer to mash your potatoes. Using a paddle or the whisk attachment breakdown the potatoes and whip to the desired consistency.
- Once you have broken down the potatoes and mixed to the desired texture, add the heated half & half. You can add in small amounts to get the desired consistency of the mashed potatoes. Use the entire amount of half & half if you like.
- Chop the Confit Garlic. Once you have combined the cream into the potatoes add the chopped garlic.
- Season the potatoes with salt and black pepper to your taste.Enjoy!
