Recipe courtesy of Tia Mowry
Garlic Mashed Potatoes
Total:
1 hr 25 min
Active:
40 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 25 min
Active:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Garlic Confit:
  • 1/2 cup garlic cloves, peeled
  • 3/4 cup olive oil 
Mashed Potatoes:
  • 12 to 13 medium Yukon Gold potatoes (about 3 1/2 pounds)
  • Kosher salt
  • 1 1/2 cups half-and-half 
  • 8 tablespoons (1 stick) unsalted butter 
  • 1/2 teaspoon white pepper 

Directions

For the garlic confit: In a small saucepan over medium-low heat, simmer the garlic cloves in the oil until tender, 15 to 20 minutes. Let cool. Store in an airtight container in the refrigerator up to 2 weeks.

For the mashed potatoes: Scrub and wash the potatoes, then place in a large stockpot and add cold water to cover. Season the water with 3 tablespoons salt and bring to a boil. Cook until the potatoes are easily pierced with a fork, 25 to 30 minutes. Drain, and let cool for 2 to 4 minutes. Gently peel off the skins and transfer the potatoes back to stockpot.

In a small saucepan over low heat, warm the half-and-half and butter just until the butter is melted, about 2 minutes.

Add the half-and-half mixture and 8 cloves of the garlic confit to the potatoes. Using a potato masher, mash until creamy. Season with the white pepper and 2 teaspoons salt.

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