a large pot, bring water to a boil. Add the cubed potatoes and cook until they are fork-tender, which typically takes about 15-20 minutes.
Add the Secret: Drain the cooked potatoes thoroughly and return them to the empty pot. Immediately mash them with the garlic confit, making sure to include the flavorful oil from the confit for added richness. If using an alternative “secret ingredient” (roasted garlic, sour cream, or truffle oil), add it now and mash.
A well known chef’s tip: “Stop adding milk or water to your mashed potatoes. This ingredient makes them creamier than at the restaurant!”
