Garlic and Herb Mashed Potatoes
Melt-in-your-mouth creamy garlic and herb mashed potatoes, a perfect and easy recipe for the holiday season.
Servings 5 people
Equipment
- Hand Masher, Hand Mixer, or Stand Mixer
Ingredients
- 3 garlic bulbs cloves removed, or 36-42 cloves
- extra virgin olive oil
- 2-3 thyme stems
- 1 rosemary stem
- 2 - 2 1/4 lbs russet potatoes
- 4 tbsp butter
- 3/4 cup half and half
- 2 tsp rosemary leaves minced
- 1 tsp thyme leaves minced
Instructions
Garlic Confit
- Preheat the oven to 400°F.
- Place the peeled garlic cloves in an oven-safe container and pour in enough extra virgin olive oil to fully submerge the cloves. If using a small container, be sure to fill only 3/4 of the way to prevent the oil from boiling over.
- Layer the thyme and rosemary stems, then season with a generous pinch of salt.
- Bake for 30-40 minutes, preferably with a lid, until the cloves are light golden brown and fragrant. Remove from the oven and let it sit for 5-10 minutes before using.
Garlic and Herb Mashed Potatoes
- Peel and cut the potatoes into large, equal-sized pieces, about 1 inch thick. Cook the potatoes in a pot of salted boiling water until they are fork-tender, which should take about 15-20 minutes depending on their size. Remove from the heat and drain.
- Add 3/4 of the garlic (without the oil) to a bowl or stand mixer. Using a fork, crush the garlic to create a paste.
- Add the drained hot potatoes to the bowl. Add in the butter, half-and-half, and chopped herbs. Generously sprinkle with salt, then mash using your preferred method—whether a masher, hand mixer, or stand mixer. For extra flavor, add 1-2 tablespoons of the confit olive oil.
- Serve with a drizzle of the confit oil and additional garlic cloves on top.