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Dec 8, 2004 06:00 PM

Julia Child's 1964 Garlic Mashed Potatoes,

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Is there an updated version of Julia Child's 1964 Garlic Mashed Potatoes or does it "Stand the Test of Time"?

I’m making this for a dinner party of eight to serve with Coq au Vin.

Stripped down Recipe follows:

For the garlic purée:

Step One
Peeled garlic cooked in butter to very tender but not browned,
Blend in flour over heat,
Blend in boiling milk S&P,
Purée and simmer two minutes,
Hold covered,

Boil baking potatoes, Rice, back to heat to dry, add butter and S&White Pepper
Hold the potatoes warm and vented till serving is near,

Combine above two with more butter and hot cream, add parsley, Serve.

Thanks to all,

Frank in Southern Connecticut

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  1. I would take out the butter and cream.

    Just kidding. I don't see anything I'd want to change.

    1 Reply
    1. re: Wisco

      You Better Be Kidding....
      Julia is dredging herself in flour in that Big Kitchen in the Sky if you are serious.
      In fact I am going to double the amount of Butter in the recipe just for that!!!

    2. I don't see the need for flour, unless you're making a substantial quantity of white sauce. I'd leave out the flour.

        1. re: LuluTheMagnificent

          "rice" refers to ricing the potatoes, i.e., pushing through a ricer or sieve, rather than beating with a masher or mixer. Ricing yields a much lighter potato puree.