Recipe courtesy of Kardea Brown
Confit Garlic Mashed Potatoes with Chives and Bacon Bits
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- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1118
- Total Fat
- 102 g
- Saturated Fat
- 37 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 137 mg
- Sodium
- 932 mg
Calling all garlic lovers, do I have the dish for you! These mashed potatoes are a highly requested side dish amongst my family members and for good reason. They are silky smooth and swirled with tons of sweet confit garlic flavor all throughout. They’re topped with sweet chives and crispy bacon… you better make extra of these. You can store the garlic-infused olive oil in the fridge for up to 7 days to add some extra flavor to your cooking.
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1118
- Total Fat
- 102 g
- Saturated Fat
- 37 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 137 mg
- Sodium
- 932 mg
Ingredients
Garlic Confit:
Mashed Potatoes:
Garnish (optional):
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Directions
Special equipment:
a potato ricer- For the garlic confit: To a small saucepot, add the garlic and olive oil, making sure the oil covers the garlic fully. Cook over medium- to medium-low heat until the garlic is fork-tender and golden brown, about 20 minutes. Remove from the heat and let cool slightly.
- For the mashed potatoes: Drain the garlic from the oil and add the garlic to a food processor with the butter. Pulse until the garlic has fully broken down and is incorporated into the compound butter. (Reserve the oil.)
- To a pot with cold water, add the potatoes and 2 teaspoons salt. Bring to a boil, then cook until the potatoes are fork-tender, 22 to 25 minutes. Strain and put back in the same pot to keep warm.
- Using a potato ricer over a bowl, rice the potatoes so that there are no lumps and the potatoes are fluffy and soft.
- Meanwhile, heat up the compound butter together with the heavy cream in a small saucepan.
- Add the garlic butter to the potatoes slowly, mixing in until the potatoes are nice and creamy. Season with the pepper and the remaining 2 teaspoons salt.
- To garnish, add the crumbled cooked bacon, chopped chives and some of the roasted garlic oil.
Cook’s Note
The roasted garlic and the oil can be stored in the fridge for up to 7 days and used in multiple applications.
