Recipes
Julia Child’s Garlic Mashed Potatoes
How America’s favorite cooking teacher made America’s favorite side dish.
- Serves
Serves 6
Thirty cloves of garlic go into this creamy side dish, adapted from Julia Child's Mastering the Art of French Cooking, but fear not: they're blanched until soft and sweet before being stirred into the spuds (along with plenty of cream and parsley).
Featured in "The Glories of Garlic," by Karen Shimizu.
Ingredients
- 30 unpeeled garlic cloves
- 8 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1 cup whole milk
- 2 1⁄2 lb. russet potatoes, peeled and cut into 1-in. pieces
- Kosher salt and ground white pepper, to taste
- 1⁄4 cup heavy cream
- 1⁄4 cup finely chopped parsley leaves
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Instructions
Step 1
Bring a small pot of water to a boil, then add the garlic and boil for 2 minutes; drain and peel. Return the pot to the stove, turn the heat to medium, and add 4 tablespoons of the butter and the garlic and cook until soft, 15–20 minutes. Stir in the flour and cook for 2 minutes, then add the milk and cook until thick and bubbling, 3–4 minutes more. Using an immersion or regular blender, purée. To a large pot, add the potatoes and enough generously salted water to cover by 1 inch. Bring to a boil, then turn down the heat to maintain a strong simmer and cook until tender, about 15 minutesl. Drain, then pass through a potato ricer back into the pot (alternatively, use a potato masher to finely mash). Turn the heat to medium-low and gently stir in the remaining butter, reserved sauce, the cream, parsley, salt, and white pepper and cook until heated through, about 2 minutes more.
- Bring a small pot of water to a boil, then add the garlic and boil for 2 minutes; drain and peel. Return the pot to the stove, turn the heat to medium, and add 4 tablespoons of the butter and the garlic and cook until soft, 15–20 minutes. Stir in the flour and cook for 2 minutes, then add the milk and cook until thick and bubbling, 3–4 minutes more. Using an immersion or regular blender, purée. To a large pot, add the potatoes and enough generously salted water to cover by 1 inch. Bring to a boil, then turn down the heat to maintain a strong simmer and cook until tender, about 15 minutesl. Drain, then pass through a potato ricer back into the pot (alternatively, use a potato masher to finely mash). Turn the heat to medium-low and gently stir in the remaining butter, reserved sauce, the cream, parsley, salt, and white pepper and cook until heated through, about 2 minutes more.
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