These garlic confit mashed potatoes are out of this world. Maybe you saw these made on TikTok and need a visual and step by step directions on how to do it from scratch at home yourself. We will start with How to Make Garlic Confit and go from there so you too can make this delicious side dish.
Mashed potato confit can be made a number of different ways, they are all delicious. Using garlic infused oil to flavor your russets or red smashed taters will give them a pop of flavor you have been missing on your holiday tables. (affiliate links present)
Duck fat Potato Confit Turned into Mashed Potatoes
You can make Confit Potatoes this way using either duck fat (most traditional way with the best flavor) or olive oil which is cheaper and easier to find. The first step to this whole process where you are getting the main ingredient as tender as possible, or boil on the stove top as we will explain below.
Duck Confit Mashed Potatoes
The second way to make this is to make duck confit first and save that oil!! This is golden. You would then cook your taters in that oil to absorb all of those wonderful flavors into the skin and fluffy insides. A whole different flavor profile but of course, more work overall.
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Garlic Confit Mashed Potatoes with Sour Cream
The key to this dishes success is Garlic Oil. You can buy this at the store but just don’t, make it yourself. It really is quite easy to do and the flavor difference is amazing. Not only can you use the oil itself in dishes but chop the cloves and use those too. If you want to use it in more than just this dish, double it and save in a jar in the fridge for up to a week.
How long do I have to boil potatoes for mashed potatoes?
First off you want them peeled and cut into 1-2 inch chunks equal in size. Submerge in salted water over medium high heat on the stovetop. When they reach a consistent simmer, boil for about 15-20 minutes, or until they are fork-tender. This means a fork or knife can easily pierce through the potatoes with little resistance.
- You can also make Instant Pot Garlic Mashed Potatoes with these add ins
- Or if you have longer, make Slow Cooker Mashed Potatoes
Can I precook mashed potatoes?
You can! Follow your usual recipe; Boiling Potatoes in Pressure Cooker, draining and mashing together with your preferred ingredients. Cool and transfer the mashed potatoes to an airtight container. You can also use a casserole dish covered tightly with aluminum foil or plastic wrap. Store in the refrigerator for up to 3 days. When ready, reheat in a pot over low heat. Stir frequently and add a little milk or cream to maintain the desired consistency.
How can you fix thin mashed potatoes?
If you feel like you added too much milk or oil into your mixture you can fix it!! A great hack to have on hand in case this happens is to incorporate some; potato flakes, cornstarch, an egg yolk, potato starch, all purpose flour or powdered milk. Start slowly with 1 tbsp, fold in and test.
If you save leftovers and they get too thick, do the opposite. Stir in some milk or broth before rewarming with your turkey confit and enjoy them again.
It is all about the add-ins when it comes to potatoes.
1. Use sour cream instead of milk for more flavor and a thicker texture.
2. Add diced ham or bacon bits.
3. Incorporate confit garlic pieces and garlic oil.
4. Grate parmesan cheese on the top or fold into it.
5. Boil potatoes in chicken broth instead of water to add more flavor into the main ingredient.
If you are having a garlic mashed potatoes disaster where the flavor is too intense there is a fix. You can counteract this with a little squeeze of lemon or drop of maple syrup. Start small, fold in and taste. Continue on with a bit more until it reaches the flavor profile you wanted.
The main reason this happens is because you have worked them too much. Just like if you baking homemade bread, you want to handle / work / mash it the least amount possible so they stay as fluffy as possible. Mash just enough, and only fold add ins in 2-3 times.
Garlic Confit Mashed Potatoes
Equipment
- 1 pot
- 1 masher
Ingredients
- 1 lb. potatoes, red used, peeled and diced
- 20 cloves garlic
- 1 c olive oil, or duck fat
- 1/4 tsp salt and pepper, less or more depending on taste
- 1/4 c sour cream, or heavy whipping cream for thinner
Instructions
- Place the garlic cloves in olive oil and heat over low heat. After the oil boils, wait 10-12 minutes and then let the garlic oil rest for another 10 minutes. After this, you can remove the garlic from the oil.
- Peel the potatoes and add water to cover them, cook until soft – after the water boils, about 20 minutes.
- Drain all the water. Add 1/8 tsp salt and pepper (can add more later) + 2-3 tbsp of the garlic oil from the pan + sour cream or heavy whipping cream. Use a potato masher to smash as much as you would like (I like to leave a little chunks).
- Chop almost all the garlic in the pan and add it to the potatoes, gently fold together. Taste the puree and, if necessary, add more salt, or cream to thin, or 2-3 tablespoons of garlic oil to thin out.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg these mashed potatoes were a dream! They were so creamy, had great flavor, and were super easy to make. We loved them!
I love this recipe, worked great. thanks for sharing
Enjoyed this with dinner last night and it was a savory success! Quick, easy and packed with flavor; the best way to enjoy potatoes, indeed!