Mashed potatoes is a beloved side dish, but if you're like me, you might shy away from ordering it in restaurants because you know it's probably loaded with butter and cream.
So I have no choice but to make my own! And what a joy it is to do so when the recipe yields a light, fluffy and -- thanks to the garlic confit -- uniquely flavorful result.
When you whisk the hot milk into the potatoes, the purée becomes light as air. Just remember that a little butter goes a long way, so no need to use more than what the recipe calls for.
The result? Creamy, guilt-free mashed potatoes with the subtle and rich flavor of garlic confit. I call that something to celebrate!
Mashed potatoes with garlic confit
active time: 20 min
2 teaspoons sea salt for the boiling water
2 lbs (905 g) russet or Yukon Gold potatoes - peeled and cut in 3" chunks
2 tablespoons cold unsalted butter - cut in 1/2" chunks
1 1/4 to 1 1/2 cups milk
1/2 cup garlic confit cloves - coarsely mashed with a fork
1 teaspoon sea salt
freshly ground black pepper to taste
Step 1: Place the salt and potatoes in a large heavy-bottomed pot and fill with enough cold water to cover the potatoes by 2". Bring to a boil over medium-high heat. Once boiling, fast simmer uncovered for 12 to 14 minutes until the potatoes are tender. Drain and let cool for a few minutes.
Step 2: When the potatoes are cool enough to handle, pass them through a food mill or potato ricer. Add the butter and stir until it has melted.
Cook's note: The potatoes can be prepared to this point up to 4 hours ahead. Cover and keep in a cool place, at room temperature.
Step 3: When ready to serve, heat the milk in a small saucepan until boiling. Remove from heat and set aside.
Step 4: Place the potato purée into a large heavy-bottomed pot and heat over medium heat, stirring constantly. As the purée warms, whip the hot milk into it with a wire whisk 1/2 cup at a time, until the purée is smooth and has reached the desired consistency. Add the garlic confit, salt and pepper. Whip again until well incorporated. Transfer to a serving bowl and serve piping hot.
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Here's another superb recipe with garlic confit: Grilled cheese sandwich with garlic confit and baby arugula.
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