Garlic Confit Mashed Potatoes

Hands down, one of my favorite side dishes for the holidays is a hefty serving of mashed potatoes. They’re one of the sides almost everyone can agree on deserves a spot on their Thanksgiving plate, yet they can often be overlooked. I’ve been a mash snob since I was little—they have to be creamy (but not pureed!), buttery, and flavorful enough to stand on their own without any gravy (doesn’t mean I won’t be adding some! Just means mine don’t need gravy to be flavorful!). Oh, and with a healthy dose of garlic, please and thank you!

My secret? Garlic confit. It sounds fancy, but all it means is gently cooking garlic in olive oil until it’s soft, sweet, and deeply flavorful. It’s my secret weapon around the holidays because it transforms anything it touches, from dips to croutons to roasted veggies to soups, and especially mashed potatoes. Using both the confit garlic and the infused olive oil adds incredible depth and richness, making these potatoes next-level good.

Why You’ll Love These Garlic Confit Mashed Potatoes

• Flavor-packed: Roasted garlic is great, and I love it in my skin on mashed potato recipe that uses red potatoes here, but there’s something about the gentle, silky, mellow flavor of garlic confit that just changes the game.

• Perfect texture: While there always seems to be a debate going on over what potato makes the best mashed potato, it will ALWAYS be Yukon Golds for me. I famously made my whole family change from mashed potatoes made with russets to Yukon golds when I was 12 years old and we have never looked back. They are naturally creamy, buttery, and rich, but can still be customized to your homemade texture. I personally like a little texture to my mashed potatoes, so I use a potato masher, which gives you a creamy mash with just a bit of texture—exactly how I like it. If you prefer that ultra-smooth, restaurant-style mash, use a potato ricer or push the potatoes through a fine mesh sieve before adding your cream and butter.

• Make-ahead friendly: Ideal for holiday prep—no last-minute stress required. See tips below!

• Customizable: Because the garlic and olive oil add so much flavor, you can easily make these dairy-free if need be. Swap the half & half for lactose-free milk or dairy-free half & half. You can also replace the butter with vegan butter or the garlic confit oil. When adding the milk or cream, do it gradually while mashing—different milks vary in consistency and you don’t want soupy potatoes!

Make Ahead/Reheating Tips

While these taste best fresh, they can absolutely be made ahead. Mashed potatoes can thicken as they cool, but they reheat beautifully with a few simple tricks:

1. Add them to a saucepan or pot with a lid.

2. Pour in a splash of milk, cream, or a bit of the garlic oil.

3. Warm on low heat, stirring occasionally until smooth and creamy again.

4. Add more butter or cream as needed to refresh the texture.

Avoid microwaving if you can—it can make the texture gummy. A gentle stovetop reheat keeps them fluffy and luscious. You can also keep in a crockpot following the same tips above, set to the “keep warm” setting.

Storing Garlic Confit

This recipe makes more garlic confit than you’ll need for the mashed potatoes—and that’s a good thing. It keeps for up to 2 weeks in the fridge (store the cloves in their oil in an airtight jar). Use it anywhere you want rich, mellow garlic flavor:

• Spread on garlic bread or crostini, or mix into stale bread before baking to make croutons.

• Stir into pasta sauces or soups

• Mix into marinades or salad dressings

• Brush onto roasted veggies or grilled bread

You’ll wonder how you ever cooked without it.

FAQs

Can I make these mashed potatoes ahead of time?
Yes! You can make them 1–2 days in advance. Store in an airtight container in the fridge, then reheat gently on the stovetop or crockpot with extra cream or butter until warmed through.

Can I use roasted garlic instead of garlic confit?
You can, but the flavor will be a bit sharper and more roasted. Garlic confit gives a deeper, more mellow sweetness that blends seamlessly into the potatoes.

How do I know when the garlic confit is done?
The garlic cloves should be soft, lightly golden, and mashable when pressed with a spoon, but not too deeply browned. Overcooking can make them too hard and bitter.

Can I use another type of potato?
Yukon Golds are my go-to for their buttery flavor and creamy texture. Russets will work, but they absorb more moisture so keep that in mind. 

These Garlic Confit Mashed Potatoes are the kind of side dish that turns something simple into something memorable. They’re cozy, flavorful, and make even the most traditional Thanksgiving spread feel a little elevated. Make them once, and they’ll quickly become your go-to holiday (or anytime) mash.