Ingredients
Method
Preparation
- Wash and peel the Yukon Gold potatoes.
- Cut the potatoes into evenly sized chunks, about one to two inches.
- Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring the water to a rolling boil, then reduce the heat and let the potatoes simmer for 15-20 minutes until tender.
Garlic Confit
- Warm the garlic confit in a small saucepan over low heat if pre-made.
- To prepare garlic confit from scratch, slow-cook peeled garlic cloves in olive oil over low heat for about 45 minutes.
Combining Ingredients
- Drain the cooked potatoes and return them to the pot over low heat to evaporate moisture.
- Add the garlic confit, butter, and cream to the potatoes; adjust the cream for desired consistency.
Final Mixing
- Use a potato masher or ricer to mash everything together, being careful not to over-mash.
- Stir in salt and pepper to taste, then transfer to a serving bowl.
Nutrition
Notes
For variations, try adding sautéed mushrooms, roasted garlic, or truffle oil. Store leftovers in an airtight container for up to three days. Garlic confit can be made in batches and stored in the fridge for up to a month.