Julia Child's Garlic Mashed Potatoes
Blanching garlic mellows its bite for this dish adapted from Julia Child's Mastering the Art of French Cooking Volume 1
- 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
- 1/4 cup heavy whipping cream
- 1/4 cup minced parsley
Preparation time 30mins
Cooking time 60mins
Adapted from keyingredient.com
Boil garlic in 1 quart saucepan of water 2 minutes; drain and peel. Melt 4 Tbsp of butter in a 4 quart saucepan over medium heat. 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.