Garlic & Chive Mashed Potatoes

The following recipe was made and shared at my Chef Spotlight dinner, highlighting Julia Child. You can read and view links to the other recipes HERE.

Yumi’s Garlic & Chive Mashed Potatoes
recipe from Julia
30 cloves of garlic
4 TB butter
2 TB flour
1 c boiling milk
1/4 tsp salt
pinch 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 lbs baking potatoes, peeled and quartered
4TB softened butter
White pepper
2-4 TB whipping cream
4TB minced parsley or chives

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 TB 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.

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