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Julia Child's 1964 Garlic Mashed Potatoes,

Frank Dec 8, 2004 06:00 PM


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. w
    Wisco RE: Frank Dec 9, 2004 01:28 PM

    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
      caseypons RE: Wisco Nov 25, 2008 06:31 AM

      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. j
      janniecooks RE: Frank Nov 25, 2008 07:58 AM

      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. l
        LuluTheMagnificent RE: Frank Jan 25, 2012 10:46 PM

        what's up with the rice?

        2 Replies
        1. re: LuluTheMagnificent
          KarenDW RE: LuluTheMagnificent Jan 26, 2012 12:14 AM

          "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.

          1. re: KarenDW
            LuluTheMagnificent RE: KarenDW Jan 27, 2012 05:58 AM

            ohhhhhhh! Thank you.

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