oil - 1 1/2 cups (avocado or any cooking oil, for confit)
fresh thyme - 8 sprigs (optional, for confit)
unsalted butter - 4.3 oz (120 g)
whole milk - 1 cup (236 ml)
heavy cream - 1/2 cup (118 ml)
Instructions
Prepare Confit Garlic: Add peeled garlic cloves to a small pot and cover with oil. Cook on medium heat for 3-4 minutes, then reduce to very low heat and let it gently bubble for 25-30 minutes or until golden brown. Optionally, add fresh thyme in the last 5 minutes.
Prepare Potatoes: Follow the same steps as Method 1 for preparing and boiling the potatoes.
Mash Potatoes: Mash the confit garlic and mix it into the mashed potatoes prepared as in Method 1. Add some of the oil used for the confit garlic for additional flavor.
Serve: Serve the mashed potatoes warm, seasoned to taste with salt.