50-Clove Garlic-Cheese Mashed Potatoes
These 50-clove garlic-cheese mashed potatoes are a show-stopping twist on a classic comfort dish. Creamy Yukon Gold potatoes are enriched with buttery Fontina cheese, warm heavy cream, and the mellow, caramelized sweetness of garlic confit. Each bite is decadently smooth, savory, and garlicky without being overpowering. They’re perfect for holiday dinners, family gatherings, or any occasion where you want elevated mashed potatoes that taste as luxurious as they look.
Tasty Team
Total Time
2 hr 20 min
2 hr 20 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 50 min
1 hr 50 min
Total Time
2 hr 20 min
2 hr 20 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 50 min
1 hr 50 min
Ingredients
for 8 servings
Garlic Confit:
- 50 garlic cloves, peeled
- 2 cups extra-virgin olive oil
Mashed Potatoes:
- 3 lb Yukon Gold potatoes, peeled and cut into chunks
- 2 tablespoons kosher salt, divided
- ½ cup unsalted butter, cubed and softened
- ½ cup heavy cream, warmed
- 8 oz fontina cheese, grated
- freshly cracked black pepper, for garnish
- chopped fresh chive, for garnish
Nutrition Info
- Calories 536
- Fat 35g
- Carbs 49g
- Fiber 4g
- Sugar 2g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Make the garlic confit: Preheat the oven to 300°F (150°C). Place the garlic cloves in a 9-inch loaf pan, and pour the olive oil over the garlic. Cover the pan with aluminum foil. Bake for 1½–2 hours, until the garlic cloves are deep golden brown and tender. Remove from the oven, and let cool for 20–30 minutes, until the oil is cool enough to handle. Remove the garlic confit cloves from the oil. Place the garlic confit cloves on a cutting board. Using a fork, lightly press down and break the cloves apart. Confit cloves should be slightly broken but not smashed into a paste. Set aside. Reserve ¼ cup of the garlic confit oil, and set aside. (Pour the remaining confit oil into an airtight container, and store in the refrigerator for up to 2 weeks. For longer storage, store the garlic confit oil in the freezer for up to 7 months.)
- Make the mashed potatoes: Place the potatoes and 1 tablespoon of the salt in a large pot. Add enough water to cover the potatoes, and bring to a boil over high heat. Reduce the heat to medium, and simmer, uncovered, until the potatoes are easily pierced with a fork, 10–15 minutes. Drain the potatoes, reserving ¼ cup of the cooking liquid. Set the drained potatoes and reserved cooking liquid aside.
- Return the empty large pot to the stove over low heat. Fill a ricer basket with a few pieces of cooked potatoes. Squeeze the handles of the ricer together to press the potatoes through the holes and into the pot. Repeat until all potatoes have been passed through the ricer.
- Add the reserved ¼ cup cooking liquid and ¼ cup confit oil to the potatoes in the pot. Add the butter, cream, Fontina cheese, mashed garlic confit cloves, and the remaining 1 tablespoon salt. Mix with a wooden spoon until all ingredients are combined.
- Serve hot with cracked pepper and chives.
- Enjoy!
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