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In this classic, creamy side dish, adapted from a recipe by julia child, a rich garlic béchamel sauce is stirred into mashed potatoes with cream and parsley. Pieces kosher salt and ground white pepper, to taste 1⁄4 cup heavy cream 1⁄4 cup finely chopped parsley leaves Julia child’s recipe for mashed potatoes proves that even legends can take the humble spud in a surprisingly complex direction
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This easy and creamy julia child mashed potato recipe is the perfect side dish for any meal Ingredients 30 unpeeled garlic cloves 8 tbsp Made with simple ingredients like buttery potatoes, garlic, and warm milk, it’s quick to prepare and full of flavor
You can even adjust the seasonings to your liking for a truly customizable dish.
Both julia child and ina garten have given us exceptional versions of garlic mashed potatoes in these two recipes, and either would elicit rave reviews from friends and family around the holiday table Julia’s recipe calls for russet potatoes, which have a higher starch content and less moisture, resulting in a fluffier final product Ina’s calls for yukon gold potatoes, which are denser. Julia child's mashed potatoes recipe calls for a whopping 30 cloves of garlic
Read on to see why the recipe uses so much garlic and how to prep it. We invite you to join with us in this celebration of julia child’s life, work, and contributions to american culinary history Please share your experiences making julia child’s mashed potatoes by posting your story, photos, or video on our tumblr page for this recipe series Don’t forget to check back next week for coq au vin.
The recipe comes from julia child's 1961 cookbook, mastering the art of french cooking
In child's mashed potatoes, a whopping 30 cloves of garlic are blanched whole, with. To a large pot, add the russet potatoes, cut into 1 inch pieces, and enough generously salted water to cover by 1 inch Boil until tender, about 15 minutes, then drain and pass through a potato ricer back into the pan (alternatively, use a potato masher to finely mash).
