Julia Childs Garlic Mashed Potatoes Recipe 45

A POTATO DISH FOR JULIA CHILD

A Potato Dish for Julia Child image

Recipe for A Potato Dish for Julia, as seen in the October 2009 issue of O, The Oprah Magazine.

Categories the pleasures of cooking for one recipes potato dish for julia child sides stove top judith jones october 2009 issue garlic butter o the oprah magazine

Yield 1

Number Of Ingredients 5

Ingredients

2 New potatoes
1 small clove garlic
salt
4 tsp. butter
Freshly ground pepper

Steps:

Peel potatoes, and slice them very thin. Peel and mince garlic, then mash it, along with a generous pinch of salt, with the flat side of a large knife until it is a paste. Work about 1/2 teaspoon butter into it.
Heat 2 teaspoons butter in a small pan over medium-low heat; lay in half of potato slices, overlapping slightly, to fill the bottom. Lightly salt and pepper, and smear garlic paste on top. Add rest of potatoes to make a second layer, again overlapping.
Cook, setting a small cover askew on top of pan. After about 8 minutes, turn potatoes, which should be brown on the bottom, by setting a sturdy plate on top of pan and flipping them over onto it. Heat rest of butter in pan, then slide potatoes back in and arrange them as neatly as you can. Cook semicovered for 5 minutes, and uncovered for a couple more minutes, at which point they should be done and browned, both top and bottom. Slide them onto a plate; season with salt and pepper.

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

Ingredients

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.

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Peel and mince the garlic. Using the flat of your chef ’s knife, smash the garlic along with a little salt on your cutting board until a paste forms. Work about 2 teaspoons of the butter into the paste.
Heat 2 teaspoons of the butter in a small, preferably well-seasoned cast-iron skillet over medium-low heat. Place half of the potato slices in the skillet, overlapping them slightly and covering the bottom of the skillet. Lightly season the spuds with salt and pepper, then smear the garlic paste on top. Add the remaining potatoes in the same fashion.
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