A delicious, crumbly, crispy, creamy, decadent mashed potato dish. The herbs make this dish bright and sunny while the garlic confit makes for a creamy, caramelized deeply flavorful experience! Please watch video lesson for vital information. Thank you!
5 pounds potatoes
2 bulbs garlic
2/3 cup oil
Fresh rosemary, thyme, oregano and chives
(chopped, 1/2 cup total)
2-3 teaspoons salt
1 cup panko bread crumbs
1 cup grated fresh parmesan cheese
2 tablespoons additional olive oil
a pinch or two of pepper
additional herbs as garnish
Prepare a “confit” of garlic by peeling and chopping garlic, submerging in 2/3 cup olive oil in a small pot and simmering at a very low heat for about 20 minutes or until light brown and caramelized. Please see video for instruction.
Peel, chop and boil potatoes until fork tender. Strain potatoes and add to the bowl of your heavy duty mixer. Use the paddle attachment and mix on low to break up potatoes. Add the confit (oil and all) and mix until smooth. Add the chopped fresh herbs and salt.
Turn the mashed potatoes into a casserole dish and top with panko, parmesan cheese and dots of olive oil. I use a pastry brush to “dot” olive oil on top. See video. Before baking, sprinkle with a pinch of black pepper.
Bake at 400° for 20-30 minutes or until the topping is as golden/brown as you’d like it. Serve and enjoy!