Confit Garlic & Parmesan Mashed Potatoes
Confit Garlic & Parmesan Mashed Potatoes

Confit Garlic & Parmesan Mashed Potatoes

Indulge in the luxurious richness of confit garlic-infused Parmesan mashed potatoes, a velvety side dish that elevates comfort food to gourmet indulgence
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Side Dish
Confit Garlic & Parmesan Mashed Potatoes Aisling Larkin
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6

Ingredients

  • 3 bulbs of garlic
  • 240 ml olive oil or just enough to cover the garlic
  • 900 g potatoes peeled and cut into chunks
  • 60 g grated Parmesan cheese
  • 60 g butter
  • 120 ml milk or cream
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish optional

Instructions

Prepare Confit Garlic:

  • Preheat your oven to 150°C. Peel and separate the cloves of garlic from the head, but leave them whole. Place the garlic cloves in a small ovenproof dish and cover them with olive oil. Bake in the preheated oven for about 45 minutes to 1 hour, or until the garlic is soft and golden brown. Remove from the oven and let it cool. Store in airtight container in the fridge.

Boil Potatoes:

  • Meanwhile, place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender about 15-20 minutes.

Mash Potatoes:

  • Drain the cooked potatoes and return them to the pot. Add the roasted garlic cloves (removed from their skins) to the pot with the potatoes. Mash the potatoes and garlic together until smooth.

Add Parmesan and Butter:

  • Mix in the grated Parmesan cheese and butter until melted and well combined.

Adjust Consistency:

  • Gradually add the milk or cream while stirring until you reach your desired consistency. Season with salt and pepper to taste.
  • Transfer the mashed potatoes to a serving dish. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

2 Responses

  1. Is there a better/quicker way to cook the garlic as 45 minutes in an oven seems a waste of energy unless you are cooking a chicken or similar

    1. You can very slowly “deep fry” them in a small pan of oil on the hob or cook them while the oven is on with a roast.

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