Ingredients:

  • 1 large head (approx. 12-15 cloves) fresh garlic, peeled
  • ½ cup (120 ml) mild olive oil or neutral cooking oil
  • 2 sprigs fresh thyme (optional)
  • 3 lbs (1.4 kg) Yukon Gold Potatoes, peeled and cut into equal 1 ½ inch (4 cm) chunks
  • 2 Tablespoons Kosher salt (for boiling water)
  • 8 Tablespoons (1 stick / 115g) unsalted butter, cut into 1-inch cubes
  • 1 cup (240 ml) whole milk or heavy cream, warmed
  • 1 teaspoon fine sea salt (or to taste)
  • ½ teaspoon freshly ground black pepper (or to taste)

Instructions:

  1. Start the Confit: Place the peeled garlic cloves and thyme sprigs in a small, heavy-bottomed saucepan. Pour the olive oil over the top until the cloves are fully submerged.
  2. Slow Cook: Place the saucepan over the lowest possible heat setting. Cook gently for 10–15 minutes until the garlic is extremely soft, golden, and easily crushed with a fork.
  3. Reserve: Remove the pan from the heat. Carefully strain the oil, reserving both the soft confit garlic cloves and the infused oil separately. Set aside.
  4. Prep and Submerge: Place the peeled and evenly-sized potato chunks in a large stockpot. Cover them with cold water by about 1 inch (2.5 cm). Add the 2 Tablespoons of Kosher salt to the water.
  5. Boil: Bring the water to a rapid boil over high heat, then reduce the heat slightly and cook for 15–20 minutes, or until the potatoes are fork-tender and beginning to flake apart easily.
  6. Drain and Dry: Drain the potatoes immediately in a colander. Return the drained potatoes to the empty, hot pot (off the heat). Place the pot back on the warm hob (turned off) for 2–3 minutes, shaking gently to evaporate excess moisture.
  7. Warm the Dairy: While the potatoes are drying, gently warm the milk or cream and the reserved confit oil in the small saucepan until just steaming (do not boil).
  8. Mash: Pass the hot, dry potatoes through a ricer or use a sturdy masher back into the large pot until all lumps are broken down. Work quickly.
  9. Incorporate Fat: Add the cubed unsalted butter and the reserved soft confit garlic cloves. Stir rapidly until the butter is completely melted and the garlic is fully incorporated and mashed into the potatoes.
  10. Add Liquid and Season: Gradually pour the warmed milk/cream and the reserved garlic-infused oil into the potatoes while stirring gently with a spatula. Add the fine sea salt and black pepper. Taste and adjust seasoning as necessary.
  11. Serve: Transfer the silky mashed potatoes to a warm serving bowl immediately. Serve hot.