Ina Garten’s Garlic Mashed Potatoes

Garlic Mashed Potatoes

• 2 (24-ounce) packages Bob Evans original mashed potatoes
• ½ cup half-and-half
• 6 large or 8 small cloves garlic confit (recipe follows), plus 1 tablespoon of their oil for serving (recipe follows)
• 2 tablespoons unsalted butter
• Kosher salt and freshly ground black pepper

Garlic Confit

• 1 head garlic, separated into cloves and peeled
• 1 cup good olive oil

• Put the potatoes and half-and-half in a medium saucepan and heat over medium-low heat, stirring occasionally, until smooth.
• Mash the garlic confit cloves and stir them into the potatoes with the butter, 1 teaspoon salt, and ½ teaspoon pepper.
• Serve hot, drizzled with the garlic confit oil.
• Put the olive oil and garlic in a small saucepan and bring the oil to a simmer over medium heat.
• 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 in the middle.
• I pull the pan halfway off the heat.
• Don’t rush it; you want the garlic to cook slowly.
• Cool to room temperature, cover with the lid, and refrigerate for up to 2 weeks.