The French trick for a creamier and more delicious mashed potatoes with confit garlic
Mashed potatoes may seem like a simple thing, but when they’re not creamy, it’s a disaster at the table. And this happens more often than you think.
In France, chefs have been keeping a game-changing secret: adding confit garlic. Now we’ll tell you why it always works and how to make it at home without hassle.
The secret of French chefs for perfect mashed potatoes
Why does confit garlic make a difference?
The French don’t settle for just any mash. Confit garlic adds a sweet and smoky flavor that softens the sharpness of fresh garlic, turning the mash into a gastronomic experience.
Making confit garlic is very easy: you just cook garlic cloves slowly in olive oil or butter until they’re soft and creamy. The result? A mash that not only complements but shines on the plate.
How to prepare confit garlic at home
You only need extra virgin olive oil and a few peeled garlic cloves. Put everything in a small pot over very low heat and let it cook slowly, without frying. In 20-30 minutes you’ll have confit garlic ready to use in any recipe.
If you’re interested, you can also try adding a bit of this delight to your mashed potatoes to give it a special touch and surprise your guests.
Practical recipe for creamier and tastier mashed potatoes
Essential ingredients
- 1 kg of potatoes
- 6 cloves of confit garlic
- 100 g of butter
- 200 ml of hot milk
- Extra virgin olive oil
- Salt and pepper to taste
Steps to achieve the ideal texture
First, cook the potatoes with skin in salted water until they are very soft. Then peel them while still hot to prevent them from absorbing water.
Next, mash the potatoes with the hot milk and butter until you get a smooth, lump-free mass. Finally, add the cloves of confit garlic and stir well. Season with salt and pepper to taste and serve warm.
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