50 Garlic Clove Cheesy Mashed Potatoes

By Tasty · 45 min

Ingredients

Instructions

1. Preheat the oven to 300°F (150°C). Put the garlic cloves in a 9-inch loaf pan, pour the olive oil over them and cover the pan with foil.
2. Bake for 1½–2 hours, until the garlic is deep golden brown and tender.
3. Let cool for 20–30 minutes until the oil is cool enough to handle, then lift the cloves out of the oil.
4. On a cutting board, press the cloves lightly with a fork so they break apart but are not mashed into a paste. Set aside.
5. Measure out ¼ cup of the garlic confit oil and set it aside. Store the rest of the oil in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 7 months.
6. Place the potatoes and 1 tablespoon of the salt in a large pot, cover with water and bring to a boil over high heat.
7. Reduce to medium and simmer uncovered for 10–15 minutes, until a fork pierces the potatoes easily.
8. Drain the potatoes, reserving ¼ cup of the cooking water.
9. Return the empty pot to low heat. Press the potatoes through a ricer into the pot in batches.
10. Add the reserved ¼ cup cooking water, ¼ cup confit oil, butter, warm cream, grated fontina, mashed confit garlic and the remaining 1 tablespoon salt. Stir with a wooden spoon until combined.
11. Serve hot, topped with cracked black pepper and chopped chives.

Summarized from Tasty's video. Watch it for the details.

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