The secret to awesome mashed potatoes lies in this post…
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.
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…
Garlic Confit recipe adapted from Thomas Keller’s recipe from the Bouchon cookbook.