Features
Creamy, Perfect Garlic Mashed Potatoes
Make the silky, garlicky, (and easy!) mashed potatoes, comfort worth every last spoonful from Ina Garten’s Simply Ina.
Compared to making your own mashed potatoes from scratch, this is ridiculously easy. Store-bought mashed potatoes (I prefer Bob Evans) are fine, but they’re a little bland. I add slowly cooked garlic and lots of seasonings, and no one will ever know you didn’t peel and mash the potatoes yourself!
Garlic Mashed Potatoes
Serves 6
Ingredients
- 2 (24-ounce) packages Bob Evans Original mashed potatoes
- ½ cup half-and-half
- 6 large or 8 small cloves garlic confit plus some of their oil for serving
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
Put the potatoes and half-and-half in a medium saucepan and heat over medium-low heat, stirring occasionally, until smooth. Mash the garlic cloves and stir them into the potatoes with the butter, 1 teaspoon salt, and ½ teaspoon pepper. Serve hot, drizzled with 1 tablespoon of the garlic confit oil.
Garlic Confit
Makes about ½ cup
Ingredients
- Approximately 1 cup good olive oil
- 1 head garlic, separated into cloves and peeled
Put the olive oil and garlic in a small saucepan and bring the oil to a simmer over medium heat. Make sure all the garlic is covered with oil. Lower the heat and cook at a very low simmer (small bubbles coming to the surface) for 20 to 30 minutes, until the garlic is lightly browned and very tender. (I pull the pan halfway off the heat.) Don’t hurry it; you want the garlic to cook slowly.
Cool to room temperature, cover with the lid, and refrigerate for up to 2 weeks.
Note: You can cook a large batch of the garlic, set aside to cool, and refrigerate in a sealed container for 2 weeks.
