Julia Child Mashed Potatoes Recipes

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JULIA CHILD'S GARLIC MASHED POTATOES RECIPE - (4/5)



Julia Child's Garlic Mashed Potatoes Recipe - (4/5) image

Provided by ruthg

Number Of Ingredients 8

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
1/4 cup heavy whipping cream
1/4 cup minced parsley

Steps:

  • Boil garlic in 1 quart saucepan of water 2 minutes; drain and peel. Melt 4 Tbsp of butter in a 4 quart saucepan over medium heat. 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.

A POTATO DISH FOR JULIA



A Potato Dish for Julia image

This recipe is adapted from "The Pleasures of Cooking for One" by Judith Jones, Julia Child's longtime editor at Knopf, who gave it to The Sunday Times Magazine in 2009. It is easily prepared and a savory accompaniment to a steak or roast, crisp and buttery, with just a hint of garlic.

Provided by Christine Muhlke

Categories     dinner, for one, side dish

Time 45m

Yield Serves 1 or 2

Number Of Ingredients 5

2 medium new potatoes
1 small clove garlic
Salt
4 teaspoons butter
Freshly ground black pepper

Steps:

  • Peel the potatoes and slice them very thin, about 1/8-inch thick. Peel and mince the garlic, then with the flat of your chef's knife, mash it with a little salt into a paste. Work about 1 teaspoon of the butter into it and set it aside.
  • Heat 1 1/2 teaspoons of the butter in a small frying pan over medium-low heat, and lay in half the potato slices, overlapping slightly, to fill the bottom of the pan. Salt and pepper them lightly, and smear the garlic paste on top. Add the remaining potatoes, season lightly and set a small cover askew on top of the pan. After about 8 minutes, turn the potatoes by setting a small, sturdy plate on top of the pan and flipping them over and onto it. They won't hold together in perfect shape, but don't worry.
  • Heat the remaining butter in the pan and slide the potatoes back in. Let them cook, semicovered, for 5 minutes, then uncovered for a couple minutes more, until nicely browned. Slide them onto a warm plate, season to taste and let them mingle with whatever juicy meat you're treating yourself to for dinner.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 176 milligrams, Sugar 1 gram, TransFat 0 grams

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