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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

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Rate this recipe 4/5 (49 Votes)


  • 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


Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from


Step 1

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.

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