Julia’s Garlic Mashed Potatoes


  • 2 heads of garlic, about 30 cloves
  • 4 tbsp  butter
  • 2 tbsp flour
  • 1 cup boiling milk
  • 1/4 tsp salt
  • Pinch of pepper
  • 2 1/2 lbs baking potatoes
  • 4 tbsp butter
  • 3-4 tbsp heavy cream
  • 1/4 cup minced parsley


Separate the garlic cloves. Drop into boiling water, and boil 2 minutes. Drain. Peel.

Cook the garlic slowly with the butter in the covered saucepan for about 20 minutes or until very tender but not browned.

Blend in the flour and stir over low heat until it froths with the butter for 2 minutes without browning. Off heat, beat in the boiling milk and seasonings. Boil, stirring for 1 minute. Run the sauce through a sieve or puree it in the electric blender. Simmer for 2 minutes more.

Peel and quarter the potatoes. Drop in boiling salted water to cover, and boil until tender. Drain immediately and put through a potato ricer. Place the hot puree in the saucepan and beat with the spatula or spoon for several minutes over moderate heat to evaporate moisture. As soon as the puree begins to form a film in the bottom of the pan, remove from heat and beat in the butter a tablespoon at a time.  Beat in salt and pepper to taste.

Shortly before serving, beat the hot garlic sauce vigorously into the hot potatoes. Beat in the cream by spoonfuls but do not thin out the puree too much. Beat in the parsley. Correct seasoning. Turn into hot vegetable dish.

Recipe Courtesy of : Mastering the Art of French Cooking by Julia Child, Louisette Bertholle & Simone Beck