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Garlic-Confit Mashed Potatoes

Cut the peeled potatoes into equal sizes. Maintaining consistency in the potato sizes is key here. If you have different sizes of potatoes you will end up with overcooked and undercooked pieces of potato—this will be a problem later in the recipe.
Always start your potatoes in cold water. The Cold water allows the potatoes to cook evenly, if you start with boiling water the potatoes will cook on the outside faster than the inside leaving you overcooked on the outside and undercooked on the inside.
Using hot milk and butter will help the liquid absorb quicker into the potato helping to limit the starches being released into the puree, the more you mash or whip the more starch is released and the mashed potatoes can become gummy.
Ricing the potatoes is the secret to perfect mashed potatoes. Ricing the potatoes is a fast way to create a smooth, creamy, and airy potato puree.

Those Vegan Chefs

Garlic Mashed Potatoes

5 from 1 vote

Garlic Confit Mashed Potatoes are creamy and rich. You're going to fall in love with this simple recipe.

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Prep Time 10

Cook Time 20

Servings: 6 People

Course: Side Dish

Cuisine: American

Calories: 349

Cut the potatoes into quarters.
Place the potatoes in a large pot and cover with cold salted water. The water should be salty like the sea.
On high heat, bring the potatoes to a boil then reduce the heat to a low simmer. Cook the potatoes until tender.
Heat a small pan over low to warm the plant milk.
Drain the potatoes. While still hot, pass all of the potatoes through a ricer into a large bowl.
Add the garlic confit, garlic oil, nutritional yeast and ½ of the plant milk. Using a potato masher, combine. Continue to add the milk until creamy and smooth. Add salt to taste.

Nutritional values are an estimate.