Garlic Mashed Potatoes

Last month, in the Christmas Meme, I referenced two favorite recipes from Julia Child.

Here's the Garlic Mashed Potatoes, a/k/a Puree de Pommes de Terre a L’Ail:

2 heads (30 cloves) of garlic
1 stick of butter (4T + 4T)
2 T flour
1 cup boiling milk
salt
pepper
2-1/2 lbs baking potatoes, peeled and quartered
3-4 T whipping cream [you can get away with whole milk]
4 T minced parsley

1. Separate the garlic cloves. Drop garlic into boiling water and boil for 2 minutes. Drain and peel. [Mostly, this step is to make the garlic easier to peel. But it also gets the cooking going a bit for the next step.]
2. In a small heavy-bottomed saucepan with a lid: cook garlic slowly in 4 T. butter - covered - for about 20 minutes until soft but not browned.
3. Add flour and stir over low heat for 2 minute. Off heat, stir in milk, and salt, and pepper to taste. Return to heat and simmer for 1 minute, stirring. [Julia then has you put this white sauce through a sieve or puree it in the blender – I never bother.] Set aside.
4. Boil the potatoes in salted water until soft. Drain and mash them. Return to pan and stir over low heat for a few minutes to evaporate some of the excess moisture. As soon as the potato puree begins to form a film on the bottom of the pan remove from heat and beat in the other 4 T. butter one tablespoon at a time. Add salt and pepper to taste. Beat in the garlic sauce and enough cream to reach the desired consistency. Beat in the minced parsley and serve.

It's from Mastering The Art of French Cooking (volume 1) by Simone Beck, Louisette Bertholle, and Julia Child. It's a staple at our family holiday meals - goes with beef, lamb, turkey, goose. It's even good cold, if there's any left.

The Apple Clafouti will follow another day.