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Sides


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

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.

The roasted garlic and the oil can be stored in the fridge for up to 7 days and used in multiple applications.

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