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puree of garlic potatoes

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

Ingredients

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 time…)
  • 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

Instructions

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 don’t have a diffuser, I’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 cloves… you do you though). Once all the potatoes, butter, and garlic confit are “riced”, warm the pot of potatoes over medium-low heat (I’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