Confit garlic and cheesy leek mashed potato
The possibilities with a bit of mashed potato are endless and my recipe page should prove that. I’ve made everything from vegan truffle maple and thyme mash, to honey and pancetta mash and even a death by dairy mash (that one had a LOT of cheese). This latest mash has made it’s way into my top 5. We’ve got the beautiful sweet confit garlic, bursts of tangy parmesan and cheddar cheese and softened leek to add that extra bit of flavour and veggie goodness.
Top tips for the mashiest mash
- Cut your spuds into 1cm rounds. An even surface area means even cooking!
- Start with cold water in your pan and bring up to temp with the potatoes in it. Anything grown underground needs to start in cold water, and anything grown overground like your leafy greens can go straight into boiling water.
- Always steam dry. The steam makes the potatoes extra fluffy.
- Pass your potatoes through a sieve. This prevents them from going all gloopy and releasing excess starch.
- When you add in double cream, make sure it is the same temp or hotter than your potatoes to aid with absorption.
What is confit garlic?
Confit garlic is basically a load of garlic cloves that have been slowly simmered in olive oil or clarified butter til you’re left with soft, sweet and rich garlicky goodness. You can also add additional flavours like thyme, chilli flakes, rosemary or peppercorns.
What else can I use it for?
Blitz it through your dips. Mash it and use as a spread or on a pizza base. Whizz into your salad dressings, soups or pasta sauces. Blend into mashed potato or use within your marinades. Honestly, I could go on and on.
To prove just how good this recipe is, it actually features in my cookbook, Poppy Cooks: The Food You Need. But if you want to make it at home today, here’s my recipe for free. Don’t say I don’t treat ya x
Confit garlic and cheesy leek mashed potato
By Poppy Cooks
https://www.poppycooks.com/recipes/confit-garlic-and-cheesy-leek-mashed-potato/
Ingredients
- 4 large Maris Piper potatoes, peeled and sliced into 1cm rounds
- 1 large leek, sliced and washed
- 6 cloves butter confit garlic
- 50ml double cream
- 25g butter
- 25g parmesan cheese, grated
- 50g cheddar cheese, grated
- Salt and white pepper
Metric
Imperial
Instructions
- Place potatoes into a saucepan and just cover with cold water. Add in a generous amount of salt and put on the heat. (Let the potatoes simmer not boil, this will also help them evenly cook). While the potatoes are boiling, pop a frying pan over a medium heat with a drizzle of oil, and a splash of butter from the confit garlic. Sautée off the leeks until softened and jammy with no colour. Season with a pinch of salt, smush in the confit garlic and set aside.
- Test that they are ready by poking a knife into them. If the potato slides straight off, we are good to go! Drain the potatoes off and leave them to dry in their own steam for around 3-5 mins. Place a tea towel over the top when steam drying.
- Then begin to pass them through a sieve or potato ricer. Add in the butter at this point as this will help coat the starchy particles and keep them fluffy.
- Then warm your milk/cream and add into the potatoes. You want the milk/cream to be around the same temp as the potatoes. Only stir in until just combined, the less stirring, the less elasticated the mash will be. Mix all of the leeks and garlic through the mash with half of the parmesan and cheddar.
- Preheat the grill to high. Tip the mash into an ovenproof baking dish and sprinkle over the remaining cheeses. Pop the whole dish under the grill and cook for 10 minutes or so, until golden brown and bubbling all over.
Notes & Tips
- Serve with some delicious caramelised onions and sausages or roasted chicken for the ultimate weeknight comfort food.