These garlic mashed potatoes are rich, smooth, and full of flavor thanks to mellow garlic confit and a hint of garlic powder. A simple, elevated side dish that pairs with everything from roast chicken to grilled steak.
1 head garlic confit, cloves only (about 8–10 cloves) (see note below)
1 tablespoon Kosher salt
1/4cup + 2tablespoons butter (salted or unsalted)
2/3cup whole milk, 2% will work also
Salt and Pepper to taste
Instructions
Peel the potatoes (or leave the skins on if you prefer a more rustic texture). Chop into evenly sized 1″ pieces and transfer them to a large stockpot filled with cold water as you go.
Once all the potatoes are chopped, ensure the water level is about 1 inch above the potatoes. Add 1 tablespoon of kosher salt to the water. Bring to a rolling boil over high heat, then boil for 10–12 minutes, or until a fork slides easily into the center of a potato piece.
Drain the potatoes in a colander and let them rest for 4–5 minutes to allow excess moisture to evaporate. This step helps prevent watery mashed potatoes.
Return the drained potatoes to the pot or a large mixing bowl. Add the garlic confit cloves and 4 pats of butter. Use a fork to lightly mash the garlic cloves before mixing, or break them up as you mash. Then, begin mashing everything together until the butter is incorporated.
Gradually add milk (or cream) while mashing until you reach your desired consistency.
Add the garlic powder and stir well to combine. Taste and season with additional salt and pepper as needed.
Top with the remaining butter and serve warm.
Notes
If you’ve never made garlic confit, here’s how I do it. It’s easy, and the flavor is unbeatable.