Julia Child's Garlic Mashed Potatoes

Julia Child's Garlic Mashed Potatoes

Julia Child's Garlic Mashed Potatoes

A garlic-enriched béchamel renders these parsley-flecked potatoes creamy and decadent.Romulo Yanes

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.

What You Will Need

Julia Child's Garlic Mashed Potatoes
In this classic, creamy side dish, adapted from a recipe by Julia Child, a rich garlic béchamel sauce is stirred into mashed potatoes with cream and parsley.
Yield: serves 6

Ingredients

  • 30 cloves garlic, unpeeled
  • 8 tbsp. unsalted butter
  • 2 tbsp. flour
  • 1 cup whole milk
  • 2 12 lb. russet potatoes, peeled and cut into 1" pieces
  • Kosher salt and freshly ground white pepper, to taste
  • 14 cup heavy whipping cream
  • 14 cup minced parsley

Instructions

  1. 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.