Garlic Confit Mashed Potatoes – Creamy, Rich & Packed with Flavor

Let me tell you—Garlic Confit Mashed Potatoes have completely ruined me for all other mashed potatoes. Once you taste the creamy richness from slow-roasted garlic confit mixed into fluffy Yukon golds, there’s no going back. It’s savory, silky, and full of deep, mellow garlic flavor that doesn’t overpower—just enhances.

I first made this for a Sunday dinner with my family, and let’s just say there wasn’t a spoonful left. Even the picky eaters couldn’t resist!

Why You’ll Love These Garlic Confit Mashed Potatoes

• Melt-in-your-mouth texture thanks to Yukon gold potatoes
• Rich roasted garlic flavor without any harshness
• Easy to prep ahead (hello, time saver!)
• Perfect for holidays or casual dinners
• Pairs beautifully with steak, roast chicken, or even a cozy veggie dish

What is Garlic Confit Anyway?

Confit means “slow-cooked in fat,” and garlic confit is just garlic cloves roasted low and slow in olive oil. The result? Ultra-soft, sweet, buttery garlic with all the bite mellowed out. It’s addictive—and versatile. Use it in pasta, spread on toast, or swirl it into mashed potatoes like this.

Ingredients for Garlic Confit Mashed Potatoes

• 2–3 heads of garlic, peeled
• ½–1 cup olive oil (enough to cover the garlic in a small baking dish)
• 5 lbs. Yukon gold potatoes, peeled and chopped
• ¼ cup butter, softened
• 1 tsp. salt, plus more to taste
• ½ tsp. black pepper, plus more to taste
• ½ cup milk
• ⅔ cup sour cream
• Fresh thyme (optional, for topping)

Pro Tip: Don’t toss the garlic oil! You can drizzle it over the finished mash or use it to roast veggies.

Step-by-Step Instructions

Step 1: Make the Garlic Confit

1. Preheat oven to 250°F (120°C).
2. Peel all the garlic cloves and place them in a small oven-safe dish.
3. Cover with olive oil.
4. Cover the dish with a lid or foil and bake for 2 hours, until garlic is soft and golden.
5. Let cool to room temperature. You can refrigerate and use it within 1–2 weeks!

Optional shortcut: Roast garlic whole wrapped in foil at 400°F for 40–45 minutes if you’re short on time.

Step 2: Boil the Potatoes

1. Peel and chop Yukon gold potatoes into even chunks.
2. Add to a large pot with cold, salted water.
3. Bring to a boil and cook until fork-tender, about 15–20 minutes.

And Step 3: Mash It Up

1. Drain potatoes and return them to the warm pot.
2. Add:
   • Several cloves of garlic confit (start with 5–6, add more to taste)
   • Softened butter
   • Salt and pepper
   • Milk
   • Sour cream
3. Mash until smooth and creamy. Use a potato masher, ricer, or electric hand mixer depending on your texture preference.

Want it creamier? Add a splash more milk or garlic oil.

Step 4: Serve with Flair

• Spoon into a serving dish.
• Drizzle with some reserved garlic oil.
• Sprinkle with fresh thyme or extra garlic cloves on top for drama.

Tips for Creamy, Dreamy Potatoes

• Use room temperature butter and warm milk so they mix in easily.
• Never overmix—this can make them gummy.
• Always taste and adjust seasoning before serving.
• Save extra garlic oil to drizzle over steak, roasted veggies, or even bread.

What to Serve With Garlic Confit Mashed Potatoes

These mashed potatoes go with just about everything. Some of my favorite pairings:

• Garlic Butter Steak Bites
• Creamy Garlic Parmesan Chicken Pasta
• Buttery Garlic Swirl Rolls

You can also serve them with roast turkey, beef tenderloin, or even grilled portobello mushrooms for a vegetarian feast.

Garlic Confit Mashed Potatoes FAQs

Can you put garlic confit in mashed potatoes?

Absolutely! It melts right in and gives a luxurious, mellow garlic flavor.

What kind of oil is best for garlic confit?

Olive oil is my favorite, but avocado oil works too. Choose a neutral or slightly fruity oil.

Do you have to refrigerate garlic confit?

Yes! Once cooled, store in a clean jar in the fridge and use within 1–2 weeks.

Can I make these mashed potatoes ahead of time?

Totally. Reheat gently on the stove with a bit of milk or garlic oil to loosen them back up.

What are garlic confit mashed potatoes good with?

They’re great with steaks, roast chicken, pork chops, or holiday roasts.

Storage Tips

• Fridge: Store leftovers in an airtight container up to 4 days.
• Reheat: Use a microwave or stovetop with a splash of milk or garlic oil.
• Freeze? Not recommended. Dairy-rich mashed potatoes can separate.

Save and Share

Tried this Garlic Confit Mashed Potatoes recipe? Tag me on Pinterest @RitzyRecipes and show me your dreamy mash creations!

These are perfect for weeknights, date nights, and the holidays. Bookmark this one—it’s a keeper.

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