---
comments: true
tags:
  - side
---
# :potato: Julia Child's Garlic Mashed Potatoes

![Julia Child's Garlic Mashed Potatoes](../assets/images/julia-child's-garlic-mashed-potatoes.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 | 43 minutes |

## :salt: Ingredients

- :butter: 8 Tbsp unsalted butter
- :garlic: 30 cloves garlic
- :ear_of_rice: 2 Tbsp flour
- :glass_of_milk: 1 cup whole milk
- :potato: 2.5 lbs russet potatoes
- :icecream: 0.25 cup heavy cream
- :herb: 0.25 cup parsley
- :salt: some salt
- :salt: some white pepper

## :cooking: Cookware

- 1 medium pot
- 1 immersion or regular blender
- 1 large pot
- 1 potato ricer

## :pencil: Instructions

### Step 1

Bring a small pot of water to a boil, then add the garlic and cook for 2 minutes; drain and peel.

### Step 2

In a medium pot set over medium heat, melt 4 tablespoons of the unsalted butter, then add the garlic and cook until
soft, 15 to 20 minutes.

### Step 3

Stir in the flour and cook for 2 minutes, then add the whole milk and cook until thick and bubbling, 3 to 4 minutes.

### Step 4

Using an immersion or regular blender, purée.

### Step 5

To a large pot, add the russet potatoes, cut into 1 inch pieces, and enough generously salted water to cover by 1 inch.
Boil until tender, about 15 minutes, then drain and pass through a potato ricer back into the pan (alternatively, use a
potato masher to finely mash).

### Step 6

Turn the heat to medium-low and stir in the remaining butter, reserved sauce, the heavy cream, parsley, salt, and white
pepper and cook until heated through, about 2 minutes more.

## :link: Source

- <https://www.saveur.com/article/recipes/julia-childs-garlic-mashed-potatoes/>