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.
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.