Confit Garlic Whipped Mashed Potatoes
Joshua Weissman makes Thanksgiving sides so good you'll forget about the turkey.
Joshua Weissman•
Aug 21, 2025
Ingredients (10)
Garlic Confit
Mashed Potatoes
Directions
Garlic Confit
Combine the garlic (2 cups) and duck fat (2 cups) in a small saucepan and place over low heat. Bring the mixture to a bare simmer and maintain that simmer for about 2 hours or until the garlic is extremely soft, but still holding together, and a shade darker in color.
Strain the garlic (2 cups) from the duck fat (2 cups) and mash the garlic (2 cups) in a mortar and pestle into a very smooth paste. Save the garlic infused duck fat or oil in the fridge for another use.
Mashed Potatoes
Bring a large pot of water to a boil and season generously with salt. Once boiling, add the potatoes (4 lb) and cook for 20-25 minutes, or until the potatoes are fork tender. Drain.
While the potatoes cook, in a medium saucepan over medium heat, combine the milk (1 cup), heavy cream (½ cup), and unsalted butter (½ cup). Heat the mixture until it begins to steam and the butter melts. Keep warm until ready to use.
Pass the cooked potatoes (4 lb) through a ricer into a large mixing bowl. Add the mashed garlic to the potatoes along with the milk and cream mixture. Fold everything together until evenly combined. Season to taste with salt and pepper.
Serve in a large bowl garnished with butter (½ cup), flakey sea salt and fresh cracked black pepper.
