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
What You Need To Make 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.
Commonly Asked Questions
What is garlic confit?
Garlic confit is slow-roasted garlic cooked gently in oil until soft, caramelized, and mellow. It adds a rich, savory depth to any dish.
Can I make the garlic confit ahead of time?
Absolutely. Store it in an airtight jar in the fridge, fully submerged in oil. It’ll keep for about 2 weeks.
Can I use a different cheese?
Yes, try Parmesan, white cheddar, or even Fontina if you don’t have Gruyere on hand.
What potatoes work best?
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
Ingredients
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
Instructions
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.
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