This recipe is a part of my Thanksgiving series, where I am putting a twist on classic Thanksgiving recipes and making them even better. These garlic confit mashed potato wontons combine all the best things about mashed potatoes, but takes them to the next level. Definitely what you need to add to your holiday table!
The only thing better than regular mashed potatoes is garlic mashed potatoes and THEN you fold them into a crispy wonton with some smoky gruyere cheese, and honestly it really does not get any better. I served them with a sour cream and chive dip, but you could really dip them in whatever you want.
Listen, I love mashed potatoes as much as the next person, but sometimes you just want a crunch to go with that mash. These give you the best of it all. The creamy potato combines with the smoky cheese and the wonton stays nice and crispy. It also just amplified a classic holiday dish in a new way.
The key to cooking the potatoes it to make sure you don’t slice them to small when you are prepping them for boiling. This makes sure the potato doesn’t get waterlogged. Once you peel each potato, you slice and add to a boiling pot of water. Once they are soft enough to prick with a fork, you transfer and mash to your desired consistency.
I personally think that garlic confit makes everything better. While it takes awhile, it’s no fuss. You simply add your peeled garlic to a cocotte, cover in oil and bake for for 2 hours. The result is a more subtle garlic, with a sweet, nutty flavor. Additionally, you have this delicious garlic infused oil that you can save for cooking, dipping in bread, etc. For this recipe, I used it to top my dip for a pretty garnish and added flavor.
I LOVE using garlic confit and have a ton of recipes that will make you love it too.
What brings these potatoes to the next level:
I combined the delicious garlic confit with smokey gruyere cheese, melted butter and parsley. It was then folded into the mashed potatoes for a creamy, very flavorful combination.
Garlic Confit Mashed Potato Wontons
The mashed potatoes
- 1 Head of garlic
- 4 stems Rosemary
- Extra virgin olive oil
- 1/2 cup Chopped fresh parsley
- 6 tbsp Butter, melted
- 1/4 cup Heavy cream
- 2-3 Russet potatoes
- 1/2 cup Smoked gruyere cheese, shredded + 1/4 for inside the wontons
- Sea salt
- 24 Wonton wrappers
- 1 Egg (for egg wash)
- Fry oil
- 3/4 cup Sour cream
- 2 tbsp Chives, chopped
- Preheat oven to 250. Peel garlic and add to a cocotte. Add rosemary stems and cover in olive oil. Bake for about 2 hours or until garlic is soft, bubbling and golden brown.
- Meanwhile, boil a large salted pot of water. Peel potatoes and slice into chunks. Careful to not slice pieces too small or else the potato can get waterlogged. When water boils, add potato. Cook for about 12 min or until potatoes are soft. Drain, and add back into pot and mash.
- When garlic confit is ready, add to a bowl with shredded cheese, melted butter, parsley, salt and pepper. Combine together and then pour over mashed potatoes. Mix until smooth and add heavy cream as needed. Season to taste.
- Add fry oil to a deep skillet. Add a small amount (about a nickel sized) of mashed potato to the center of each wonton wrapper. Add a small sprinkle of cheese. Whisk egg wash and line the edges of the wonton. Fold over to create a triangle. Add a little more egg wash to the center of the triangle and fold the 2 longest corners into the middle. The wonton should be tightly sealed.
- Once fry oil is hot, add wontons about 6 at a time. I like to test the oil with one wonton to make sure it’s hot before I dunk the rest. Cook the wontons for about 4-5 min, flipping halfway through. Transfer to a rack.
- Add sour cream to a bowl and top with chives, salt and pepper. Serve wontons when they’re still warm. Enjoy!