Confit Garlic Whipped Mashed Potatoes

Joshua Weissman makes Thanksgiving sides so good you'll forget about the turkey.

Prep
30 minutes
Cook
2 hours, 30 minutes
Total
3 hours
Serves
8
people
Confit Garlic Whipped Mashed Potatoes
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Ingredients

Garlic Confit:

  • 2 cups (270g) peeled garlic
  • 2 cups (480ml) duck fat or olive oil

Mashed Potatoes:

  • 4 pounds (1.8kg) russet potatoes, peeled and quartered
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) heavy cream
  • ½ cup (113g) unsalted butter, plus extra to garnish 
  • Mashed garlic confit 
  • Kosher salt and pepper, to taste
  • Flakey sea salt, to garnish 

Directions

Garlic Confit: 

  1. Combine the garlic and duck fat in a small saucepan and place over low heat. Bring the mixture to a bare simmer and maintain that simmer for about 2 hours or until the garlic is extremely soft, but still holding together, and a shade darker in color. 
  2. Strain the garlic from the duck fat and mash the garlic in a mortar and pestle into a very smooth paste. Save the garlic infused duck fat or oil in the fridge for another use. 

Mashed Potatoes: 

  1. Bring a large pot of water to a boil and season generously with salt. Once boiling, add the potatoes and cook for 20-25 minutes, or until the potatoes are fork tender. Drain. 
  2. While the potatoes cook, in a medium saucepan over medium heat, combine the milk, heavy cream, and unsalted butter. Heat the mixture until it begins to steam and the butter melts. Keep warm until ready to use.
  1. Pass the cooked potatoes through a ricer into a large mixing bowl. Add the mashed garlic to the potatoes along with the milk and cream mixture. Fold everything together until evenly combined. Season to taste with salt and pepper.
  2. Serve in a large bowl garnished with butter, flakey sea salt and fresh cracked black pepper.