Thomas Keller’s puree of garlic potatoes

These are the best “mashed potatoes” ever. I SAID IT.

I know that they’re not technically mashed… they are beautifully pureed with all things good and delicious like butter, garlic confit, and heavy cream. Need I say more?

side note: this is another recipe that I made for Friendsgiving this year and had to snap shots of while running out the door soooo no amazing pics. Sorry…

second side note: this recipe makes a lot more potatoes than what’s represented in the bowl below – I placed only some of them into this little bowl for photos.

puree of garlic potatoes | Appetites Anonymous

This puree of garlic potatoes recipe is only slightly adapted from Thomas Keller’s Ad Hoc at Home cookbook so all the credit goes to that amazing guy. BUT I seriously have made these every year for Friendsgiving since I can remember so they needed a place on my blog. Puree of garlic potatoes are seriously the highlight of Friendsgiving to me. If I had to choose between only eating these potatoes OR eating everything else typically served at Friendsgiving/Thanksgiving, I would choose the puree of garlic potatoes every single time. THAT’S HOW MUCH I LOVE THEM. It’s a lot. My friends all love them too. One year I couldn’t make it to Friendsgiving because I was in the Cayman Islands for work and they requested that Tom make them lol. AND he did it!! Everyone says they were great but mine are still better – sorry Tom ๐Ÿ™‚

So what’s so special about this puree of garlic potatoes?

Answer… GARLIC CONFIT. OH and an immersion blender.

According to the internet, confit is anything that has been slowly cooked into a rich, tender, juicy, and tasty texture. Therefore, garlic confit is garlic cloves that have been slowly cooked or poached in oil which changes them into even more delicious, sweet, and tender gems! We run these garlic confit cloves through a potato ricer with our cooked and peeled yukon gold potatoes and butter to create the most butter-y garlic-y puree of potatoes everrrrrrr. Then we add some warmed heavy cream to those garlic-y butter-y potatoes and puree the crap out of them to make them the seriously most amazingly creamy puree of garlic potatoes EVERRRRRRR. So butter-y and creamy and garlic-y and DELICIOUS. Just heavenly. They melt in your mouth and are the perfect side to dip your turkey or stuffing in… if you’re into that sort of thing… ๐Ÿ™‚

Gah potatoes are the BEST.

You know what else is the best? The Ad Hoc at Home cookbook – I’ve made so many recipes from this book and they are all amazing. Highly recommend it as Christmas gift for the cook in your life ๐Ÿ™‚

puree of garlic potatoes | Appetites Anonymous

puree of garlic potatoes

Course Side Dish
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6


puree of garlic potatoes

  • 4 lbs unpeeled yukon gold potatoes
  • 2 tablespoons kosher salt
  • 2 cups heavy cream
  • 8 tablespoons cold unsalted butter, cut into pieces
  • 1/4 cup or more garlic confit (ingredients and recipe below - I usually buy pre-peeled cloves to save timeโ€ฆ)
  • sea salt and freshly ground black pepper, to taste
  • 1 tablespoon minced chives, garnish

garlic confit

  • 1 cup peeled garlic cloves, root end sliced off
  • about 2 cups canola oil


garlic confit

  1. Place garlic cloves in a small saucepan and add enough canola oil to cover them by about 1 inch (none of the cloves should be poking through the oil).
  2. Heat the saucepan on a diffuser over medium-low heat. If you donโ€™t have a diffuser, Iโ€™ve found that a cast iron skillet works great as a substitute. Gently cook the garlic for about 40 minutes, stirring every 5-10 minutes, until the garlic cloves are tender and easily pierce-able with a butter knife (while cooking, very small bubbles will come up through the oil, but the bubbles should not break the surface - adjust the heat as needed). Remove the saucepan from the heat and allow the garlic to cool in the oil. Refrigerate the garlic in a container with a lid, submerged in the oil, for up to 1 week.

puree of garlic potatoes

  1. Place the unpeeled potatoes and kosher salt in a large pot then cover by at least 2 inches of cold water. Bring water to a simmer over medium-high heat. Adjust heat to keep a gentle simmer and cook potatoes for about 20 minutes or until easily pierce-able with a butter knife. Drain the potatoes into a colander and let them cool for about 15 minutes or until cool enough to handle then peel them! I find using a butter knife to slough off the skin helps.
  2. While the potatoes are cooling, warm the heavy cream in a saucepan.
  3. Run potatoes, butter pieces, and garlic confit cloves through a potato ricer into a large pot (I really love garlic so sometimes I use 1/2 cup of the confit clovesโ€ฆ you do you though). Once all the potatoes, butter, and garlic confit are โ€œricedโ€, warm the pot of potatoes over medium-low heat (Iโ€™ve also used a slow cooker on the keep warm setting for this and it works great too). Slowly stir in the warmed heavy cream then puree using an immersion blender. Season to taste with sea salt and black pepper. Transfer to a serving bowl, sprinkle with the chives, and top with a spoonful of butter then enjoy!

Recipe Notes

Start this recipe by making the garlic confit. Let the potatoes cook and cool while the confit is cooking. Total time includes making the confit (assuming you cook the potatoes at the same time) plus cooling and peeling the potatoes. Recipe only slightly altered from Thomas Keller's Ad Hoc at Home cookbook.ย 

Did you know that you can make mashed potatoes or this puree of garlic potatoes at times other than Thanksgiving?! I know, it’s crazy. But this puree of potatoes would be perfect under a big beautiful piece of fish or maybe some fried chicken?! Possibilities are endless if you don’t limit these potatoes to Thanksgiving.

SO are you preparing for Thanksgiving this weekend?! I’m making stuffing and cupcakes for our Thanksgiving with Tom’s family so I’ll be Thanksgiving grocery shopping this weekend but not prepping until Wednesday. Though, I might try to come up with a crostini recipe like pomegranate, walnut, and whipped goat cheese crostini to bring as an appetizer?! THOUGHTS? I’m also going to try my hand at making Thanksgiving/Christmas sugar cookies with super pretty royal icing designs on Sunday. I’ll keep you updated… though I’m like 99% sure it’s going to be a mess. I’m horrible with fine icing movements… wish me luck. OH and have a great weekend ๐Ÿ™‚

If you try this recipe, let me know! Leave a comment or tag a photoย #appetitesanonymousย onย instagram!! Iโ€™d love to see your puree of garlic potatoes in action. Peace, friends!

โ€“ a

p.s. did you miss my two new stuffing recipes yesterday?! check them out here and here.