2 heads garlic
4 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 pinch pepper
2-1/2 lb. baking potatoes
4 tbsp. softened butter
Salt and white pepper, to taste
3 to 4 tbsp. whipping cream
4 tbsp. minced parsley
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Directions:
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Separate the garlic cloves. Drop into boiling water and boil 2 mins, drain and peel. Cook the garlic slowly with the butter in the covered saucepan for about 20 mins or until very tender but not browned. Blend flour and stir over low heat until it froths with the butter for about 2 mins without browning.
Off heat, beat in the boiling milk and seasonings. Boil, stirring for 1 min. Rub the sauce through a sieve or puree in an electric blender. Simmer for 2 mins more.
Peel and quarter the potatoes. Drop in boiling salted water to cover and boil until tender. Drain immediately and put through a potato ricer (I use a food processor). Place the hot puree in the saucepan and beat with the spatula or spoon for several minutes over moderate heat to evaporate moisture. As soon as the puree begins to form a film in the bottom of the pan, remove from heat and beat in the putter a tablespoon at a time. Beat in salt and pepper to taste.
Shortly before serving beat the hot garlic sauce vigorously into the hot potatoes. Beat in the cream by spoonfuls but do not thin out the puree too much. Beat in parsley. Correct seasoning and turn into a hot serving dish.
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User Reviews: |
The missing step is that you boil milk until it foams. ( 1 cup in julia's recipe ). but 1-1/4 cup works a little better.
My review of this is simple. This is simple and it is not a recipe.. It is the only way to make Mashed Potatoes. Everyone that I have ever made them for LOVES them.. |
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I used ~1 1/4 cup hot milk. Yummm |
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Can someone please tell me how much boiling milk to use as this sounds a good recipe.
Thanks |
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View all 5 reviews of this recipe. |
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