Update and Redux: C – Julia Child’s garlic mashed potatoes recipe is a masterpiece. It’s creamy, rich and full of flavor. No more lumpy potatoes on the dinner table. These potatoes smooth, wonderful, garlicky pillows of goodness.
C – The name Julia Child gets everyone excited at my house.
I am not actually sure if they have tried making any of her recipes. But, many of the men in my house love to impersonate her. I love my family trying to impersonate her, too. My husband does a great one.
When I saw this recipe, I knew I had to try making it. It’s a lot different than the potato recipes I have made before.
Different in a good way. The recipe calls for peeling the potatoes and cutting them up before cooking. We typically cook them whole, then peel them.
I actually like this technique, because it cooks the potatoes faster. They are in smaller pieces and there’s no need to peel hot potatoes.
I also loved that the garlic sauce is made up separately. Usually the garlic and cream is mashed up with the potatoes. It doesn’t distribute evenly. With making a sauce, it mixes evenly everywhere.
One tool I need to get for my Thanksgiving cooking is a good potato ricer. Ricing makes perfect potatoes.
Delicious and creamy and really simple. No big chunks or over-worked mashed potatoes this year.
These potatoes were perfect. I loved the hint of garlic in them. They weren’t over-powered by garlic.
I loved the creamy texture. The wonderful green parsley flecks everywhere is a nice addition.
| Thanksgiving Week: Julia Child’s Garlic Mashed Potatoes |
- 30 cloves garlic, unpeeled
- 8 Tbsp unsalted butter
- 2 Tbsp flour
- 1 cup whole milk
- 2½ pounds Russet potatoes, peeled and cut into 1” pieces
- kosher salt and pepper to taste
- ¼ cup heavy whipping cream
- ¼ cup minced parsley
- Boil garlic in a sauce pan for 2 minutes. Drain and peel.
- Melt 4 tablespoons butter in a sauce pan over medium.
- Add garlic and cook until soft. About 15 to 20 minutes.
- Sprinkle the flour in. Stir and cook for about 2 minutes.
- Stir in milk. Cook until thickened. About 3 to 4 minutes.
- Transfer to blender and puree until smooth.
- Cook potatoes in salted, boiling water until tender, about 15 minutes. Drain and pass through a potato ricer back into pan.
- Stir in remaining butter reserved sauce, the cream, parsley, salt and pepper. Cook 2 minutes more.
- Serve.
- Enjoy!
Perfect for a traditional Thanksgiving dinner.
Thank you Julia Child for a great potato recipe. I can’t wait to share it with my family this year.