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Garlic Confit Mashed Potatoes

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.
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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:
  1. Preheat your oven to 250°F.
  2. Add the peeled garlic cloves to a small oven-safe pot or baking dish.
  3. Cover the cloves with olive oil and add the rosemary sprigs.
  4. Bake for 2 hours until the garlic is soft and golden.
  5. Remove from the oven and set aside. Store any leftovers in a jar, ensuring the garlic is submerged in oil.
Mashed Potatoes:
  1. Boil the red potatoes in a large pot of salted water until fork-tender (about 20-25 minutes).
  2. Drain the potatoes and return them to the pot.
  3. Add the cubed butter and let it melt.
  4. Add the potatoes back in and mash until mostly smooth.
  5. Add 3 tablespoons of garlic confit, mashing to combine.
  6. Stir in the shredded Gruyere cheese using a spatula.
  7. 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.
  8. Season with salt and pepper to taste.
  9. 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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