Kardea Brown’s Confit Garlic Mashed Potatoes | Delicious Miss Brown | Food Network
Calling all garlic lovers, do we have the dish for you! These mashed potatoes are a highly requested side dish, they are silky smooth and swirled with tons of sweet confit garlic flavor all throughout. They’re topped with sweet chives and crispy bacon… you better make extra of these.
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Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Confit Garlic Mashed Potatoes with Chives and Bacon Bits
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 30 min
Yield: 4 to 6 servings Ingredients Garlic Confit:
1/2 cup cloves garlic, peeled
1 1/2 cups extra-virgin olive oil, or more as needed Mashed Potatoes:
1 stick (8 tablespoons) unsalted butter
3 pounds medium russet potatoes, peeled and cut into 1-inch cubes (about 7 cups)
4 teaspoons kosher salt
2 cups heavy cream
1/2 teaspoon freshly cracked black pepper Garnish (optional):
2 pieces bacon, cooked and crumbled
1 tablespoon chopped fresh chives Directions Special equipment: a potato ricer For the garlic confit: To a small saucepot, add the garlic and olive oil, making sure the oil covers the garlic fully. Cook over medium- to medium-low heat until the garlic is fork-tender and golden brown, about 20 minutes. Remove from the heat and let cool slightly. For the mashed potatoes: Drain the garlic from the oil and add the garlic to a food processor with the butter. Pulse until the garlic has fully broken down and is incorporated into the compound butter. (Reserve the oil.) To a pot with cold water, add the potatoes and 2 teaspoons salt. Bring to a boil, then cook until the potatoes are fork-tender, 22 to 25 minutes. Strain and put back in the same pot to keep warm. Using a potato ricer over a bowl, rice the potatoes so that there are no lumps and the potatoes are fluffy and soft. Meanwhile, heat up the compound butter together with the heavy cream in a small saucepan. Add the garlic butter to the potatoes slowly, mixing in until the potatoes are nice and creamy. Season with the pepper and the remaining 2 teaspoons salt. To garnish, add the crumbled cooked bacon, chopped chives and some of the roasted garlic oil. Cook’s Note
The roasted garlic and the oil can be stored in the fridge for up to 7 days and used in multiple applications. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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