These are an oldie, but a goodie! All the way back to Mastering the Art of French Cooking: Volume 1. The garlic is blanched then used to make a rich and creamy bechamel sauce, which is added to the mashed potatoes. They will be incredible with your weeknight night dinner!
- 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, to taste
- 1⁄4 cup heavy whipping cream
- 1⁄4 cup minced parsley
Boil garlic in a 1-qt. a saucepan of water 2 minutes; drain and peel. Melt 4 tbsp. butter in a 4-qt. saucepan over medium. 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.