The Best Garlic Mashed Potatoes Recipe
Want next-level mashed potatoes? Garlic confit is the game-changer you didn’t know your holiday table needed. These mashed potatoes are creamy, rich, and infused with sweet, slow-roasted garlic and melted Gruyere cheese. Finished with a drizzle of rosemary-infused olive oil, they deliver both comfort and elegance in every bite. Ideal for any cozy dinner or show-stopping side dish moment.
If you’re ready to ditch bland mashed potatoes forever, this one’s for you.
Before you get started
- Peel your garlic ahead of time to save prep minutes
- Use a pot with a tight-fitting lid for slow-roasting the garlic
- Shred the cheese fresh for smoother melting
- Let the butter come to room temperature for easy mixing
- Taste your mashed potatoes as you go – you’re in charge of the salt
Ingredients for Garlic Confit Mashed Potatoes
You’ll find full amounts in the recipe card, but here’s what you’ll be using:
- Red potatoes
- Garlic (lots of it)
- Olive oil and fresh rosemary
- Unsalted butter
- Gruyere cheese
- Heavy cream
- Salt and pepper
How To Make Garlic Confit Mashed Potatoes
Start with the garlic confit. Preheat your oven to 250°F. Place peeled garlic cloves in a small oven-safe dish and cover with olive oil. Add rosemary sprigs and bake for about 2 hours until the garlic is soft and golden. Let cool and store any extra garlic and oil in a jar.
While that cooks, boil your red potatoes in a large pot of salted water for about 20–25 minutes until fork-tender. Drain and return them to the pot.
Add cubed butter and let it melt over the hot potatoes. Add 3 tablespoons of garlic confit and mash everything together until mostly smooth.
Stir in the shredded Gruyere and pour in 1 cup of heavy cream. Mash or stir until the mixture becomes creamy and smooth. Add more cream a little at a time if needed.
Season with salt and pepper to taste.
Top with extra garlic cloves and drizzle with rosemary-infused oil before serving. Cozy, savory perfection.
Tips for the Best Homemade Mashed Potatoes
- Cut your potatoes into even sized pieces before boiling so they cook at the same rate. This prevents mushy edges and undercooked centers
- Don’t skip draining the potatoes well before mashing; excess water will water down your cream and butter and leave you with a looser mash
- Add the cream gradually, ¼ cup at a time, so you don’t end up with potatoes that are too thin. You can always add more, but you can’t take it back out
- Mash the potatoes while they’re still warm for the smoothest, creamiest texture
- Taste as you go. The garlic confit and Gruyere both bring salt, so hold off on seasoning until the end
Variations to Garlic Confit Mashed Potatoes - Swap the Gruyere for sharp cheddar, parmesan, or Manchego if that’s what you have on hand
- Use Yukon gold potatoes instead of red potatoes for an even creamier, more buttery texture
- Swap the heavy cream for whole milk or half and half for a slightly lighter version
- Add fresh chives or thyme instead of rosemary
How to Serve This Garlic Confit Mashed Potatoes Recipe
These mashed potatoes go beautifully with roasted chicken thighs, turkey, or a holiday ham. They’re rich enough to hold their own alongside steak, and they make the perfect base for gravy.
How to Store the Best Garlic Mashed Potatoes Recipe
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, warm them on the stovetop over low heat with a splash of cream or milk to loosen them back up, stirring frequently. You can also freeze them in a freezer safe container for up to 2 months. Just note the texture may change slightly once thawed, so a little extra cream when reheating helps bring back the creaminess.
Garlic Confit Potatoes FAQ’s
Garlic confit is slow-roasted garlic cooked gently in oil until soft, caramelized, and mellow. It adds a rich, savory depth to any dish.
Absolutely. Store it in an airtight jar in the fridge, fully submerged in oil. It’ll keep for about 2 weeks.
Yes, try Parmesan, white cheddar, or even Fontina if you don’t have Gruyere on hand.
Red potatoes hold their shape and create a nice, dense texture, but Yukon Golds also work great for a more buttery consistency.
Garlic Confit Mashed Potatoes Recipe
Garlic Confit Mashed Potatoes are the ultimate comfort side dish. Packed with roasted garlic, creamy Gruyere, and finished with rosemary-infused olive oil, these mashed potatoes are rich, cheesy, and unforgettable. Perfect for Thanksgiving, holidays, or cozy weeknight dinners.
For the Garlic Confit:
- 2 heads of garlic (peeled)
- 1 cup olive oil (enough to cover the garlic cloves)
- 2 sprigs fresh rosemary
For the Mashed Potatoes:
- 2 pounds red potatoes (about 1 bag)
- ½ cup unsalted butter (cubed)
- 1 ½ cups shredded Gruyere cheese
- 1 ½ cups heavy cream (plus more as needed)
- 3 tablespoons garlic confit (from above)
- Salt and pepper (to taste)
Garlic Confit:
- Preheat your oven to 250°F.
- Add the peeled garlic cloves to a small oven-safe pot or baking dish.
- Cover the cloves with olive oil and add the rosemary sprigs.
- Bake for 2 hours until the garlic is soft and golden.
- Remove from the oven and set aside. Store any leftovers in a jar, ensuring the garlic is submerged in oil.
Mashed Potatoes:
- Boil the red potatoes in a large pot of salted water until fork-tender (about 20-25 minutes).
- Drain the potatoes and return them to the pot.
- Add the cubed butter and let it melt.
- Add the potatoes back in and mash until mostly smooth.
- Add 3 tablespoons of garlic confit, mashing to combine.
- Stir in the shredded Gruyere cheese using a spatula.
- Pour in 1 cup of heavy cream and mash further to achieve a creamy consistency. If needed, add more cream, ¼ cup at a time, until your desired texture is reached.
- Season with salt and pepper to taste.
- Top the mashed potatoes with additional garlic cloves from the confit and drizzle with the rosemary-infused olive oil for extra flavor.
