Garlic Confit

The secret to awesome mashed potatoes lies in this post…

I love garlic.  I really do.

First: Find a willing helper for the tedious ask of unwrapping garlic.  Yes, I have various devices that can help me do this, but none work as well as the gentle smash of chef’s knife and the small fingers of a child. I cut the root ends off first.  You could also blanch them for a quick minute but I needed to get going right away.

Enter: First-born child who would cook anything I asked her to even if she doesn’t really know how.

Secondly, add garlic (I used about 40) to the pan and cover with a neutral oil (think canola or grapeseed).

Gently simmer for about 45 minutes stirring every now and then. There should only be tiny bubbles.

Store in the fridge for about a week.

Adding this garlic confit and a little of the oil to mashed potatoes is exceptionally wonderful.  It allows for an awesome garlic flavor without it attacking your mouth.

I’ve since used it as a spread on sandwiches, in a fritatta, and in a sauce.

You could also spread it on this beauty, fresh out of the oven…

I’ve been making Martha Stewart’s Olive Oil Bread at least once a week for the past 7 weeks and it has been lovely.

Garlic Confit recipe adapted from Thomas Keller’s recipe from the Bouchon cookbook.

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