These velvety poached garlic mashed potatoes complement meat and fish dinners perfectly, as the sweet garlic shines bright in this mashed potato side dish.
I make these potatoes with garlic simmered in olive oil for 30 minutes in a little pot on the stove, a method slightly different (and easier) than roasting garlic in the oven, which you may be more familiar with.
What is Poached Garlic?
In French cuisine, poached garlic is referred to as garlic confit. Peeled garlic cloves are gently simmered (never boiled) in oil for 30 to 60 minutes, resulting in soft, golden brown cloves and oil infused with garlic flavor. This aromatic oil can be stored and used to enhance the taste of various dishes.
Try this method to get a "roasted" garlic flavor without traditional roasting. While poaching garlic doesn't technically caramelize it like dry heat methods such as roasting, it does impart a similar flavor profile.
It's a simple and efficient technique, providing a caramelized effect in half the time of oven-roasting. Give it a try and share your thoughts!
Ingredients
- Russet or Yukon Gold Potatoes, peeled and diced
- unsalted butter
- heavy cream or milk
- kosher salt or sea salt
- 1 head of garlic (separated into cloves and peeled)
- olive oil
See the recipe card for quantities.
How To Shop For Garlic and Potatoes
When purchasing fresh garlic, choose firm bulbs with dry, papery outer layers and avoid any signs of mold or softness. Additionally, check for plump, firm cloves without green sprouts.
When purchasing Russet potatoes, look for firm, smooth-skinned potatoes without any signs of sprouting, green spots, or blemishes. Choose potatoes that feel heavy for their size, indicating they are fresh.
If you see green, do not buy them. If you can only get red potatoes, or little round potatoes, try these other recipes for Roasted Tiny Red Potatoes or Oven Roasted Baby Gold Potatoes. Green potatoes contain solanine, a toxic compound.
How To Poach Garlic in a Saucepan
- Begin by preparing a whole head of garlic. Separate the cloves of garlic and peel them. You can place them on a cutting board and press down with the side of a knife to release their papery skins. Trim the stem of each clove with a sharp paring knife.
- Place the peeled cloves in a small, heavy saucepan. Pour enough olive oil into the saucepan to completely cover the garlic cloves
- Allow the garlic to cook over low heat for approximately 30-40 minutes until the cloves are soft and golden brown. Stir occasionally.
- Use a slotted spoon to remove the cloves from the oil, allowing any excess oil to drip off.
- On a plate, mash the garlic with the back of a fork until it forms a smooth paste."
- Reserve the oil and any extra garlic cloves in an airtight container in the refrigerator for future use.
How to Make Mashed Potatoes With Garlic
- Place the diced potato cubes in a large pot of salted water.
- Bring the water to a boil over high heat, then reduce the heat to medium and simmer the potatoes for approximately 15 minutes, or until they are very tender.
- Once the potatoes are cooked, drain them in a colander and return them to the pot.
- Turn the heat to low and allow the potatoes to dry for a few minutes while you smash them with a handheld potato masher.
- Add the roasted garlic and butter; mix well.
- Gradually add cream to the potatoes, mixing until they reach a moist and creamy consistency.
- Season the mashed potatoes with salt and pepper to taste.
- Drizzle the top with a tablespoon of garlic olive oil and a little chopped parsley to garnish the dish.
You can also Roast Garlic in The Oven.
Top 5 Tips for Making Great Mashed Potatoes
- Using The Right Potatoes: Use starchy potatoes like Russets or Yukon Golds for the creamiest mashed potatoes. These varieties have a higher starch content, which results in a smoother texture when mashed.
- Cook Potatoes: Start with cold, salted water when boiling the potatoes. This ensures even cooking. Boil until the potatoes are soft so they mash easier.
- Use Warm Ingredients: Warm your butter, milk, or cream before adding them to the mashed potatoes. Cold ingredients will cool down the potatoes.
- Don't Overwork the Potatoes: Use a potato masher or a ricer for the best results, and avoid using a food processor or blender, which can over-process the potatoes and make them gluey or gummy.
- Seasoning: Taste the mashed potatoes before serving and season with salt and pepper. Herbs, grated cheese, green onions, bacon, or sour cream can be added for extra flavor.
Storage and Reheating
Once cooled, transfer the roasted garlic mashed potatoes to an airtight container and refrigerate for up to 3 to 4 days.
For longer storage, freeze in a freezer-safe container or bags for 1 to 2 months. Reheat on the stove or in the microwave, adding a splash of milk as needed.
What Goes with Poached Garlic Mashed Potatoes
We're in the Florida Keys and have a lot of fish swimming right outside. Take a look at our fresh fish recipes.
We especially love mashed potatoes with fish. Peas or broccoli on the side makes a really good meal. Try all of our favorite sidekicks for garlic mashed potatoes!
- Pan Seared Chuck Steak
- Oven Roasted Mahi Mahi
- Pan Fried Snapper with Panko Breadcrumbs
- Roasted Yellowtail Snapper with Old Bay
- Oven Baked Snapper with Key Lime Butter Sauce
- Marinated Pan Seared Chicken Breasts
- Gluten-Free Pan-Fried Turkey Cutlets
- Pan-Seared Baby Lamb Chops
Key Takeaway
These creamy, buttery mashed potatoes are combined with savory poached garlic, creating the ultimate comfort food experience—like a big hug in a bowl.
To prepare the garlic, peel the cloves and simmer them in olive oil over low heat for 30 to 60 minutes until they become soft and golden brown. Then, mash them into a paste. This paste is the secret ingredient that adds a deep garlic flavor to the mashed potato recipe.
Garlic mashed potatoes are a luxurious side dish, offering richness and warmth to any meal.
My family loves these potatoes and I'm sure you will too!
FAQ
Potato Selection: Choose starchy potatoes like Russets or Yukon Golds for the creamiest texture. Their higher starch content ensures smoother mashed potatoes.
Cooking Technique: Start with cold, salted water when boiling the potatoes for even cooking. Boil until soft to ease mashing.
Warm Ingredients: Warm butter, milk, or cream before adding to the potatoes to maintain their temperature and avoid cooling down the dish.
Mashing Method: Use a potato masher or ricer instead of a food processor or blender to prevent over-processing, which can lead to a gluey texture.
Seasoning: Taste before serving and adjust seasoning with salt and pepper. Enhance flavor with herbs, cheese, green onions, bacon, or sour cream as desired.
Garlic confit is a cooking method where peeled garlic cloves are gently simmered in oil over low heat until they become soft and golden brown. The resulting garlic is tender, aromatic, and perfect for adding flavor to various dishes.
Yes, you can make delicious roasted garlic mashed potatoes without butter. Use the oil from the garlic confit to add richness to the potatoes. You can also add a little plain yogurt or sour cream instead of the butter.
To store, transfer the cloves with the oil they cooked into an airtight container and refrigerate for up to two weeks. For longer storage, freeze the poached garlic in a freezer-safe container for several months.
"📖 Recipe"
Poached Garlic Mashed Potatoes
Ingredients
- 2 pounds Russet or Yukon gold potatoes, peeled and diced
- 2 tablespoons unsalted butter
- ½ cup heavy cream or milk
- 1 head garlic
- ½ cup olive oil
- kosher salt or sea salt
Instructions
- HOW TO POACH GARLIC
- Begin by preparing a whole head of garlic. Separate the cloves of garlic and peel them. You can place them on a cutting board and press down with the side of a knife to release their papery skin. Trim the stem of each clove with a sharp paring knife.
- Place the cloves in a small, heavy saucepan. Pour enough olive oil into the saucepan to completely cover the garlic cloves
- Allow the garlic to cook over low heat for approximately 30 minutes until the cloves are soft and golden brown, stirring occasionally. Use a slotted spoon to remove the cloves from the oil, allowing any excess oil to drip off.
- On a plate, mash the garlic with the back of a fork until it forms a smooth paste.
- Reserve the oil and any extra garlic cloves in an airtight container in the refrigerator for future use.
FOR THE MASHED POTATOES
- Place the diced potato cubes in a large pot of salted water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer the potatoes for approximately 15 minutes, or until they are very tender.
- Once the potatoes are cooked, drain them in a colander and return them to the pot. Turn the heat to low and allow the potatoes to dry for a few minutes while you start mashing them with a handheld potato masher.
- Add the roasted garlic and butter; mix well. Gradually add cream to the potatoes, mixing until they reach a moist and creamy consistency.
- Season with salt and pepper to taste. Drizzle the top with a tablespoon of garlic olive oil and a little chopped parsley to garnish.
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