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This Purée of Garlic Confit Potatoes elevates the most basic everyday ingredients. The name of this dish carries a hint of sophistication, making it ideal for festive gatherings, yet it is equally appreciated for casual occasions.
Why You’ll 🫶🏻 these Potatoes
These mashed potatoes are rich, creamy, and bursting with the flavor of Garlic Confit (remember that post from January 24, 2022?) They are fluffy, delicious, utterly irresistible, and quite simple to prepare. Each spoonful transforms into a buttery, smooth purée that turns even the most basic weeknight dinners into a memorable feast. Just one taste of this dish and you’ll find yourself pairing it with a side of roast beef, Fried Chicken, hearty fish, or Braised Pork, rather than the other way around. Enjoy! ~Nicole
Key Ingredients for Purée of Garlic Confit Potatoes
Yukon Gold Potatoes have a uniquely rich, buttery flavor with a hint of sweetness. When cooked, their texture becomes wonderfully smooth and creamy, striking a perfect balance between overly starchy and too waxy.
Unsalted Butter, when incorporated into mashed potatoes, brings a delightful, creamy taste and a silky, smooth texture. It elevates the overall flavor, making the potatoes more enjoyable and luxurious.
Heavy Cream, like butter, enhances the potatoes, giving them a luxurious, silky texture that renders them exceptionally creamy and indulgent. The flavor is smooth and buttery, elevating the overall taste and giving the potatoes a sense of luxury.
Garlic Confit is a slow-roasted building block that I use in many dishes, like my Bibb Lettuce Salad with House Vinaigrette. It’s savory, slightly sweet, and full of deep, mellow garlic flavor that doesn’t overpower; it enhances.
Chives add a subtle onion-like taste and a bright green hue, creating a lovely contrast with the rich, creamy consistency of mashed potatoes.
Equipment Needed
Tips for Making Purée of Garlic Confit Potatoes
- Make sure the butter and garlic confit are at room temperature. Place the unpeeled potatoes in a large pot and cover with at least 2 inches of cold water. Season the water with ¼ cup of Kosher salt. Bring to a simmer over medium-high heat, then maintain a gentle simmer for about 20 minutes, or until they can be easily pierced with a knife.
- Allow the potatoes to steam in their “jackets” to remove excess moisture. Then quickly peel them. Set a food mill fitted with a medium blade over a large bowl. Layer the potatoes, butter, and garlic confit into the food mill and purée. (The potatoes can be puréed up to 3 hours in advance and held, covered, at room temperature. When ready to serve, heat the cream in a small saucepan, then whip it into the purée.
Tips for Making Purée of Garlic Confit Potatoes
- The Garlic Confit (garlic submerged in oil) can be prepared in advance and refrigerated in an airtight container for up to 1 month.
- Use smaller potatoes, about 2 inches in diameter. Do not peel them before cooking. This prevents their outer layer from absorbing too much water, which would cause it to disintegrate.
- Have the butter and garlic confit at room temperature.
- Never overmix the potato mixture—this can make it gummy.
- Always taste and adjust seasoning before serving!
Substitutions
- Use half-and-half or whole milk instead of heavy cream to cut the calories and fat.
- Use different herbs, such as thyme or parsley, as a substitute for chives.
- Use the dark green parts of scallions as a substitute for the chives.
Serving Suggestions
These potatoes pair with a variety of foods, like Fried Chicken, roasted cuts of beef, Braised Pork, roasted or grilled vegetables, and even meaty types of fish like Halibut, Cod, or Monkfish.
Yes! The puréed potatoes can be puréed up to 3 hours in advance and held, covered, at room temperature. When ready to serve, heat them over medium heat and add the warm cream. Then proceed with seasoning, serving, and garnishing with the chives.
You can also use a ricer or potato masher.
Puréed potatoes can be stored in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a splash of cream and a pat of butter.
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Purée of Garlic Confit Potatoes
Equipment
Ingredients
- 4 pounds Yukon Gold potatoes, unpeeled, about 2 inches in diameter
- 2 cups heavy cream
- 8 tablespoons (4 ounces) unsalted butter cut into 8 pieces, at room temperature, plus an extra pat for garnish
- ¼ cup Garlic Confit, at room temperature
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced chives
Instructions
- Place the potatoes in a large stockpot and cover with at least 2 inches of cold water. Season the water with ¼ cup of Kosher salt and bring to a simmer over medium-high heat.
- Adjust the heat to maintain a very gentle simmer, and cook for about 20 minutes, until tender enough to purée. Drain the potatoes in a colander and let them steam to evaporate excess water for about 1-2 minutes. Then quickly peel them.
- Meanwhile, heat the heavy cream in a saucepan, and keep warm over low heat.
- Set a food mill fitted with a medium blade over a large pot. Add about one-quarter of the potatoes, top with two pieces of butter and one-quarter of the garlic confit, and purée. Repeat with the remaining potatoes, butter, and garlic confit in three batches. (The puréed potatoes can be puréed up to 3 hours in advance and held, covered, at room temperature.)
- To serve, warm the potatoes in the pot over medium heat, stirring occasionally. As they heat, whip the warm cream into the potatoes—season with salt and pepper. Transfer to a large serving bowl, sprinkle with the chives, and top with a pat of butter. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
