Julia Child's Garlic Mashed Potatoes
Year: 2015

Julia Child’s Garlic Mashed Potatoes

Thirty cloves of garlic go into this creamy side dish, adapted from Julia Child’s Mastering the Art of French Cooking: Volume 1 (Alfred A. Knopf, 1961). The cloves are first blanched whole, which enhances their sweetness, then used to make a rich béchamel sauce that’s stirred into mashed potatoes with cream and parsley. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.

SERVES 6

Ingredients

  • 30 cloves garlic, unpeeled
  • 8 tbsp. unsalted butter
  • 2 tbsp. flour
  • 1 cup whole milk
  • 2 1⁄2 lb. russet potatoes, peeled and cut into 1″ pieces
  • Kosher salt and freshly ground white pepper, to taste
  • 1⁄4 cup heavy whipping cream
  • 1⁄4 cup minced parsley

Instructions

Boil garlic in a 1-qt. saucepan of water 2 minutes; drain and peel. Melt 4 tbsp. butter in a 4-qt. saucepan over medium. Cook garlic until soft, 15–20 minutes. Stir in flour; cook 2 minutes. Stir in milk; cook until thickened, 3–4 minutes. Transfer to a blender; purée into a smooth sauce. Cook potatoes in salted boiling water until tender, about 15 minutes; drain and pass through a potato ricer back into the pan. Stir in remaining butter, reserved sauce, the cream, parsley, salt, and pepper; cook 2 minutes more.