Ingredients:

  • 1 head (approx. 15-20 cloves) Garlic, peeled
  • 1 sprig Fresh Thyme
  • 250 ml (1 cup) Light Olive Oil or Neutral Oil (enough to fully submerge the garlic)
  • Pinch Sea Salt Flakes
  • 2 kg (5 lbs) Starchy Potatoes (e.g., Russet, Maris Piper, or King Edward), peeled and roughly quartered
  • 3 Tablespoons (45g) Kosher Salt (for the cooking water)
  • 230 g (8 oz) Unsalted Butter, cut into 1-inch cubes, chilled
  • 360 ml (1.5 cups) Heavy Cream (Double Cream), warmed
  • 120 ml (0.5 cup) Whole Milk (optional, for slightly thinner texture)
  • 2 sprigs Fresh Thyme (for infusion)
  • 1/2 teaspoon Freshly Ground White Pepper
  • 1/4 cup Fresh Chives, finely minced
  • Salt and Pepper to taste

Instructions:

  1. Prepare the Garlic Confit: Place peeled garlic cloves, one thyme sprig, and olive oil in a small saucepan. Ensure the oil completely covers the garlic.
  2. Slow Cook: Place over the lowest possible heat setting. The oil should barely bubble—think bathwater temperature, not frying.
  3. Monitor: Cook for 40-50 minutes until the garlic is golden, completely soft, and easily pierced with a fork.
  4. Cool: Remove from heat and allow to cool slightly. Drain the garlic, reserving the luxurious, infused oil for later use, and set the confited cloves aside.
  5. Cook the Potatoes: Place the peeled and quartered potatoes in the large stockpot. Cover with cold water by about 2 inches (5 cm) and add the 3 tablespoons of Kosher Salt.
  6. Boil: Bring the water to a boil, then reduce heat and simmer until the potatoes are fork-tender (about 20-25 minutes).
  7. Infuse and Heat the Dairy: While the potatoes cook, combine the heavy cream, milk (if using), and 2 sprigs of thyme in a medium saucepan. Heat gently until just steaming (do not boil). Remove from heat, discard the thyme, and keep warm. (Adding cold dairy will result in gummy mash.)
  8. Drain and Dry: Drain the potatoes immediately in a colander. Return the drained potatoes to the empty hot pot. Place the pot back on low heat for 1-2 minutes, stirring gently, to steam off excess moisture.
  9. Rice and Mash: Working quickly while the potatoes are hot, press them through a potato ricer directly back into the cooking pot. Mash the confited garlic cloves and press them through the ricer with the final batch of potatoes, or gently fold them in now.
  10. Emulsify and Finish: Add the cubed, chilled butter to the hot potatoes and gently fold with a rubber spatula until fully melted and incorporated. The mash should look slightly sticky.
  11. Fold in Dairy: Slowly pour the warm heavy cream mixture into the potatoes while gently folding. Fold until just combined—the potatoes should transform into a silky, flowing texture. Avoid aggressive stirring.
  12. Season: Taste and season generously with white pepper and more salt as needed. Stir in half of the minced fresh chives.
  13. Serving: Transfer the potatoes to a warm serving bowl. Garnish with the remaining fresh chives and a drizzle of the reserved confit oil, if desired. Serve immediately.