Julia Child’s Garlic Mashed Potatoes

2017-10-28T21:24:31+00:00 July 20th, 2017|

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.

Adapted from: Mastering the Art of French Cooking, Volume 1 (https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780)

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