If you are searching for a comforting, rich side dish that elevates the humble potato to an unforgettable delight, then the Slow Cooker Garlic Confit Mashed Potatoes Recipe is your new best friend in the kitchen. This dish combines tender Yukon Gold potatoes with the deep, mellow flavor of garlic confit, all slowly cooked to perfection and mashed into a creamy, dreamy texture. It’s perfect for family dinners, special occasions, or any time you want to serve something that wraps everyone in a warm, flavorful hug.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in building layers of flavor, texture, and creaminess that make this recipe truly special. From the buttery-smooth Yukon Gold potatoes to the silky richness of the garlic confit oil, every component is essential to the magic.
- 4 lbs Yukon Gold potatoes peeled and cut into chunks: These potatoes mash beautifully and have a buttery flavor that complements the garlic perfectly.
- 1 cup chicken broth: Adds subtle savory notes and helps cook the potatoes for extra tenderness.
- 1 tbsp kosher salt: Enhances the natural flavors and seasons the potatoes as they cook.
- 8 garlic confit cloves: Infuses the dish with a soft, sweet garlic essence without harshness.
- ¼ cup garlic confit oil: Adds richness and a delicate garlic aroma that elevates the mashed potatoes.
- 6 tbsps unsalted butter softened: Brings a luxurious creaminess and depth of flavor.
- ¾ to 1 cup whole milk or half-and-half warmed: Keeps the potatoes silky and smooth, adjusted to your preferred consistency.
- ½ tsp black pepper: Adds a subtle kick and balances the creamy richness.
How to Make Slow Cooker Garlic Confit Mashed Potatoes Recipe
Step 1: Prepare Potatoes and Start Cooking
Place your peeled and chunked Yukon Gold potatoes into a 6-quart slow cooker. Add the chicken broth and kosher salt, then stir everything together to make sure the potatoes are evenly coated. Spread them out so they’re mostly in one layer before putting the lid on. This first step is all about getting those potatoes tender and soak up subtle savory flavors during their slow cook.
Step 2: Cook Until Tender
Set your slow cooker to high and let the potatoes cook undisturbed for 3 to 4 hours. You’ll know they’re ready when a fork pierces them effortlessly, and they are silky soft inside. Don’t worry if some cooking liquid remains—that extra moisture is pure gold when it’s time to mash, preventing dryness and lending creaminess to the final dish.
Step 3: Drain Excess Liquid
Once cooked, carefully pour off most of the liquid, but be sure to leave about ½ cup in the slow cooker. This keeps the potatoes from drying out and contributes to that lush mash texture we’re aiming for.
Step 4: Add Flavor and Mash
Now for the star players: garlic confit cloves, garlic confit oil, and softened butter. Add them right into the slow cooker with the potatoes. Mash them directly in the cooker using a potato masher until you reach your preferred consistency—whether that’s silky smooth or a little chunky and rustic.
Step 5: Adjust Creaminess with Warmed Milk
Slowly stir in the warmed whole milk or half-and-half. Add it gradually, a few tablespoons at a time, until your mashed potatoes achieve that perfect creamy texture. It’s all about personal preference here—some like it thick, others silky and smooth, so feel free to experiment.
Step 6: Season and Keep Warm
Season with black pepper and add extra salt if needed. If you’re not serving immediately, switch your slow cooker to the warm setting. Stir occasionally to keep the mashed potatoes luscious and prevent a skin from forming. These can hold beautifully for up to two hours, making them a fantastic make-ahead side.
How to Serve Slow Cooker Garlic Confit Mashed Potatoes Recipe
Garnishes
Add an extra layer of flavor and texture by garnishing your mashed potatoes with freshly chopped parsley, chives, or a sprinkle of grated Parmesan. A drizzle of extra garlic confit oil right before serving can also bring a gorgeous glossy finish and a punch of aromatic garlic.
Side Dishes
This Slow Cooker Garlic Confit Mashed Potatoes Recipe pairs incredibly well with roasted meats like herb-crusted chicken or prime rib. It also shines alongside roasted vegetables or even a simple green salad, balancing hearty with fresh.
Creative Ways to Present
For a festive flair, serve your mashed potatoes in small individual ramekins topped with crispy fried shallots or a crunchy breadcrumb topping toasted in garlic butter. Or neatly pipe them onto a platter using a large star tip for a restaurant-style presentation that will wow your guests!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover mashed potatoes to an airtight container and refrigerate. They’ll stay fresh for up to 3 days and taste just as amazing when reheated with a splash of milk to revive their creaminess.
Freezing
You can freeze these mashed potatoes for up to 2 months. Place them in a freezer-safe container or heavy-duty freezer bag, leaving some room for expansion. Thaw in the refrigerator overnight before reheating gently.
Reheating
The secret to reheating mashed potatoes successfully is low and slow. Warm them in a saucepan over low heat or in a microwave, stirring frequently and adding small amounts of milk or broth to bring back their luscious texture without drying out.
FAQs
Can I use russet potatoes instead of Yukon Gold?
Absolutely! Russet potatoes work well but tend to be fluffier and may require a bit more milk or butter to achieve the same creamy texture. Yukon Golds are preferred here for their naturally buttery flavor and smooth mash.
What is garlic confit, and can I make it myself?
Garlic confit is garlic slowly cooked in oil until soft, sweet, and mellow. It can be made at home by gently simmering peeled garlic cloves in olive oil over low heat for 45-60 minutes or purchased ready-made. It adds a wonderful depth of flavor that raw garlic can’t match.
Can I make this recipe vegan or dairy-free?
Yes, simply substitute the butter with a plant-based alternative and use a non-dairy milk like almond or oat milk. Garlic confit oil remains the same, ensuring you keep all that rich garlic flavor.
Is it okay to leave the mashed potatoes on warm in the slow cooker?
Definitely! The slow cooker’s warm setting is perfect for holding the mashed potatoes for up to two hours. Just remember to stir every 20-30 minutes and add a little milk or broth if they start to dry out.
How can I make the mashed potatoes extra smooth?
For ultra-smooth potatoes, consider using an immersion blender or food mill after mashing. Also, use the full cup of warmed milk and avoid overmixing to prevent gumminess while still achieving a silky texture.
Final Thoughts
This Slow Cooker Garlic Confit Mashed Potatoes Recipe is truly a game-changer for anyone who loves the comforting, creamy classic but wants something with a bit more character. The ease of the slow cooker combined with the rich, sweet garlic confit makes every bite a pure delight. Give it a try for your next meal—you’re going to fall in love all over again with mashed potatoes!
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Slow Cooker Garlic Confit Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Total Time: 3 hours 15 minutes to 4 hours 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
Slow Cooker Garlic Confit Mashed Potatoes are a creamy, flavorful side dish made effortlessly in a slow cooker. Yukon Gold potatoes are slowly cooked with chicken broth and kosher salt until tender, then mashed with rich garlic confit cloves, garlic confit oil, butter, and warmed milk or half-and-half. This hands-off recipe produces a velvety texture perfect for comforting meals.
Ingredients
Potatoes and Broth
- 4 lbs (1.8 kg) Yukon Gold potatoes, peeled and cut into chunks
- 1 cup (240 ml) chicken broth
- 1 tbsp (18 g) kosher salt
Garlic and Fat
- 8 garlic confit cloves
- ¼ cup (60 ml) garlic confit oil
- 6 tbsps (85 g) unsalted butter, softened
Dairy and Seasoning
- ¾ to 1 cup (177 to 240 ml) whole milk or half-and-half, warmed
- ½ tsp (1 g) black pepper
Instructions
- Prepare Potatoes: Add the peeled and cut Yukon Gold potatoes to a 6-quart (5.7-liter) slow cooker along with the chicken broth and kosher salt. Stir gently to coat the potatoes evenly, then spread them into a mostly even layer for even cooking.
- Slow Cook Potatoes: Cover the slow cooker and cook on high for 3 to 4 hours until the potatoes are very tender and easily pierced with a fork. Some cooking liquid may remain, which will help create creamy mashed potatoes.
- Drain Excess Liquid: Carefully pour off excess liquid from the slow cooker, leaving about ½ cup (120 ml) of liquid behind. This helps maintain moisture without making the mash watery.
- Add Garlic and Butter: Add the garlic confit cloves, garlic confit oil, and softened unsalted butter to the potatoes. Mash directly in the slow cooker using a potato masher or fork until the mixture is smooth or slightly textured based on preference.
- Incorporate Milk: Slowly stir in the warmed milk or half-and-half, adding just enough to reach the desired creamy consistency. Add additional milk a few tablespoons (15 ml) at a time if needed to avoid over-thinning.
- Season and Serve: Season the mashed potatoes with black pepper and additional salt to taste. If not serving immediately, switch the slow cooker to the warm setting, keep the potatoes covered, and stir occasionally to maintain texture. Add a little more milk or broth if the mash thickens while holding.
Notes
- Yukon Gold potatoes mash smoothly with minimal added liquid; Russet potatoes may require more milk or butter.
- Leaving some cooking liquid behind helps prevent dry or stiff mashed potatoes.
- Warmed milk reduces overmixing and helps keep the mashed potatoes creamy and smooth.
- For an ultra-smooth texture, or when using immersion blender, the full 1 cup (240 ml) of milk may be necessary.
- Mashed potatoes can be held on warm in the slow cooker for up to 2 hours, stirring every 20 to 30 minutes and adding milk or broth as needed.
- Nutrition estimates use whole milk and the lower end of the milk range.
- Garlic confit oil and butter contribute the most to the fat content.
- Nutrition values are estimates and can vary based on milk choice and portion size.
