Garlic Confit Mashed Potatoes

A chef's tip suggests replacing milk or water with garlic confit to create mashed potatoes that are creamier and more flavorful than restaurant versions. The slow-cooked garlic adds a mellow, savory depth without being overpowering.

Ingredients

• 4 cups Peeled and cubed potatoes (Yukon Gold or Russet)
• ¼ cup Milk or cream
• 2 tbsp Butter (optional)
• ½ tsp Salt
• ¼ tsp Nutmeg (optional)
• 3–4 cloves Garlic confit, mashed
• Fresh chives (for garnish, optional)
• Bacon bits (for garnish, optional)
• Parmesan cheese (sprinkle to taste, optional)

Instructions

1. Prepare garlic confit by slowly roasting garlic cloves in olive oil until soft and golden, then mash 3–4 cloves.
2. Combine the mashed garlic confit with the potatoes, milk or cream, butter, salt, and nutmeg.
3. Mash the potatoes until smooth and creamy.
4. Garnish with fresh chives, bacon bits, or Parmesan cheese if desired.

Notes

If garlic confit is unavailable, you can use roasted garlic, sour cream, or a small amount of truffle oil as alternatives. Including a little of the olive oil used to prepare the garlic confit adds extra richness.