When I was growing up, my mother had a blue and white-striped apron with a square red pocket that said “Thank you Julia Child.” In the 1960s and 70s, the great Julia Child introduced my mother and countless other women to the glories of French cooking and garlic. On this Thanksgiving Day, I have so many reasons to give thanks. I love you Mom. (And nothing says love like garlic mashed potatoes). Bon appétit!
Garlic Mashed Potatoes
(from Mastering the Art of French Cooking)
30 cloves of garlic
4 T. butter
2 T. flour
1 c boiled milk
1/4 t. salt
Pinch of white pepper
Drop garlic into boiling water and boil for 2 minutes. Drain and peel. Melt butter in small heavy-bottom saucepan and cook garlic slowly in butter, covered, for about 20 minutes until soft but not browned. Add flour and stir over low heat for 2 minute. Off heat stir in milk, salt, and pepper. Return to heat and simmer for 1 minute, stirring. Press through a sieve or puree in a food processor. Set aside.
2-1/2 lb. baking potatoes, peeled and quartered
4 T. softened butter
2-4 T. heavy cream
4 T. minced parsley
Boil or microwave potatoes until soft then drain and put through a potato ricer or food mill. Return to pan and stir over low heat for a few minutes to evaporate some of the excess moisture. As soon as the puree begins to form a film on the bottom of the pan remove from heat and beat in the butter 1 T. at a time. Add salt and pepper to taste. Beat in the garlic sauce and enough cream to reach the desired consistency. Beat in the minced parsley and serve.