Name: Garlic Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Ingredients: 12 Yukon gold potatoes (medium-sized peeled cut into quarters); 1 Tbsp kosher salt; ¼ cup nutritional yeast; 1 -1 ¼ cup plant milk; 1 cup garlic confit ((see recipe)); 2 Tbsp garlic oil ((see recipe))

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GARLIC CONFIT MASHED POTATOES SIDE 1X1 II

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

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Garlic-Confit Mashed Potatoes

RICED YUKON POTATOES — Add hot potatoes to the ricer.

RICING YUKON POTATOES — Ricing the potatoes

ADDING GARLIC CONFIT TO RICED YUKON POTATOES — Riced Potatoes with Garlic Confit

Chefs Tips

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.

Garlic Mashed Potatoes

Course: Side Dish

Cuisine: American

Keyword: Garlic, Mashed Potatoes, Vegan

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: People

Calories: 349kcal

Author: Those Vegan Chefs

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

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Equipment

Potato Ricer

Ingredients

12 Yukon gold potatoes medium-sized peeled cut into quarters
1 Tbsp kosher salt
¼ cup nutritional yeast
1 -1 ¼ cup plant milk
1 cup garlic confit (see recipe)
2 Tbsp garlic oil (see recipe)

Instructions

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.

Notes

Nutritional values are an estimate.

Nutrition

Garlic Mashed Potatoes

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

Potato Ricer

Dutch Oven

Potato Masher