Garlic Confit Mashed Potatoes – Creamy, Comforting, and Absolutely Irresistible

If there’s one dish that brings my whole family running to the table, it’s Garlic Confit Mashed Potatoes. There’s something magical about the smell of slow-roasted garlic filling the kitchen — warm, cozy, and comforting in a way that makes you want to linger a little longer.

This recipe is my go-to for holidays, family dinners, or honestly, any night when I just need something indulgent. These mashed potatoes are buttery, silky, and loaded with mellow, caramelized garlic flavor — the kind that makes everyone close their eyes and sigh after the first bite.

In this post, I’ll walk you through everything you need to know: how to make garlic confit from scratch, how to get perfectly fluffy potatoes every time, and little tricks to make this recipe feel fancy but totally approachable — even for beginner cooks.

Why You’ll Fall in Love with These Garlic Confit Mashed Potatoes

There are mashed potatoes… and then there are Garlic Confit Mashed Potatoes. Once you try this version, you might never go back.

Here’s why I love them so much:

• Rich, deep flavor – Roasting garlic slowly in olive oil creates soft, buttery cloves that taste sweet instead of sharp.
• Silky-smooth texture – Yukon gold potatoes have a naturally creamy consistency that makes every bite melt in your mouth.
• Family-friendly – My kids love these just as much as the adults do (especially when I drizzle that golden garlic oil on top).
• Easy to make ahead – The garlic confit can be prepared days in advance, making it perfect for busy holidays.
• Versatile – Pairs beautifully with roasted chicken, grilled steak, or a holiday turkey.

If you’ve ever seen Ottolenghi confit garlic potatoes and thought, “That looks complicated,” don’t worry — this recipe is my simplified, home-cook-friendly version.

What You’ll Need

Here’s everything you need to make these indulgent mashed potatoes:

Ingredients

• 2–3 heads of garlic
• ½ – 1 cup olive oil (enough to cover the garlic)
• 5 lbs. Yukon gold potatoes
• ¼ cup butter, softened
• 1 tsp. salt, plus more to taste
• ½ tsp. freshly ground black pepper, plus more to taste
• ½ cup milk
• ⅔ cup sour cream
• Fresh thyme for topping (optional)

How to Make Garlic Confit Mashed Potatoes

This recipe comes together in three parts — but don’t worry, it’s easier than it sounds.

Step 1: Make the Garlic Confit

This step might sound fancy, but it’s really just slow-cooking garlic in olive oil until it becomes soft, golden, and sweet.

1. Preheat your oven to 250°F (120°C).
2. Peel all the garlic cloves (about 2–3 heads). Tip: Soak them in hot water for a few minutes to make peeling easier.
3. Place the cloves in a small baking dish and pour in enough olive oil to cover them completely.
4. Cover the dish and bake for 2 hours, until the garlic is soft and lightly golden.
5. Let it cool before using.

Personal tip: I love doing this part the night before. The kitchen smells incredible, and you can use the leftover garlic oil for salad dressings, pasta, or even drizzling over grilled bread.

Step 2: Boil the Potatoes

1. Peel and chop your potatoes into large chunks of roughly equal size.
2. Place them in a large pot, cover with cold salted water, and bring to a boil.
3. Cook until tender — about 15 to 20 minutes — then drain well.

Tip: Always start with cold water! It helps the potatoes cook evenly, so you don’t end up with gummy or watery mash.

Step 3: Mash and Mix

1. Return the drained potatoes to the pot while they’re still warm.
2. Add your butter and as many garlic confit cloves as you like (I usually add 6–8 for a balanced flavor).
3. Mash until smooth and creamy.
4. Add salt, pepper, milk, and sour cream, stirring gently until everything is combined.

If you like your mashed potatoes extra rich — like million dollar mashed potatoes stove top style — stir in a spoonful of cream cheese or a drizzle of heavy cream.

Tips for Perfect Mashed Potatoes Every Time

Here’s what I’ve learned after making mashed potatoes for years of Sunday dinners, Thanksgivings, and comfort nights at home:

• Choose the right potatoes: Yukon golds are perfect for that buttery texture. Avoid waxy varieties.
• Don’t overmix: Once your potatoes are mashed, mix gently. Overworking them can make them gluey.
• Warm your milk and butter: Adding cold ingredients can cool down your potatoes and affect texture.
• Save that garlic oil: Drizzle it on top before serving for extra shine and flavor.

Make It Your Own

What I love most about Garlic Confit Mashed Potatoes is how adaptable they are.

• Add roasted garlic instead of confit for a deeper, smoky flavor.
• Mix in Parmesan or Gruyère cheese for an elegant dinner-party version.
• Sprinkle with crispy bacon bits and chives for a family-friendly twist.
• Use half butter, half olive oil if you prefer a lighter taste.

If you’re a fan of cozy, garlic-forward dishes, you’ll also love my cheddar garlic herb potato soup.

Or, for something a little different, try these rustic grilled garlic rosemary potatoes — they’re a perfect side for BBQ nights!

And if soup season is your favorite time of year (it definitely is in my house), check out my crockpot potato soup recipes for more warm, cozy comfort.

Fun Fact: What Exactly Is Garlic Confit?

“Confit” comes from the French word confire, meaning “to preserve.” Traditionally, foods were cooked slowly in fat or oil to extend their shelf life.

In this recipe, garlic cloves are gently simmered in olive oil until they’re sweet, spreadable, and full of umami flavor. It’s a simple technique that transforms something sharp and pungent into something buttery and elegant.

Honestly, once you try garlic confit, you’ll want to put it on everything — mashed potatoes, toast, eggs, pasta… the list goes on.

Storage & Reheating

If you somehow have leftovers (rare, but it happens!), here’s how to store them:

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop or in the microwave with a splash of milk to restore that silky texture.
• You can even freeze them — just add a bit of cream when reheating to revive the consistency.

FAQs

Can you put garlic confit in mashed potatoes?

Absolutely! It adds incredible depth and creaminess without the sharp bite of raw garlic.

What does Gordon Ramsay put in his mashed potatoes?

He often adds butter, cream, and a hint of roasted garlic — similar to this recipe’s confit version, but with an even silkier texture.

Is garlic confit better with butter or olive oil?

Olive oil is classic and gives a smooth, delicate flavor. Butter adds richness — both work wonderfully.

What are garlic confit potatoes?

They’re simply potatoes cooked or topped with confit garlic and its infused oil — a luxurious take on a classic comfort food.

My Family’s Favorite Way to Serve It

Every time I make these Garlic Confit Mashed Potatoes, I serve them in a big white bowl and drizzle that golden garlic oil right on top. I love to scatter a few soft confit cloves and fresh thyme leaves — it looks beautiful and smells heavenly.

My kids always ask for extra “buttery garlic sauce,” and my husband insists they’re better than any restaurant mashed potatoes we’ve tried. It’s one of those simple dishes that feels special, even on an ordinary weeknight.

Bring Everyone to the Table

Cooking, for me, is about connection. These indulgent mashed potatoes have become a small tradition — something that reminds us of family dinners, laughter, and slowing down together.

If you make this recipe, I’d love to see it! Tag @sophiadecorstyle on Instagram or share your photos on Pinterest.

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