Purée of Garlic Confit Potatoes

A bowl of creamy mashed potatoes topped with a pat of butter and chopped chives, placed on a wooden table next to a spoon, garlic, and a small dish of chopped herbs.

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Purée of Garlic Confit Potatoes

This Purée of Garlic Confit Mashed Potatoes is the standout side dish! They boast a rich, slow-simmered garlic flavor from the confit, buttery goodness, and a light, fluffy texture that complements any main course!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Keyword: Entertaining, Garlic, Holiday, Make-ahead, Potatoes

Servings:

Author: Nicole

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

The puréed 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 saucepan and whip it into the purée. Add the chive and butter garnish. Serve.

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.

Nutrition