The Magical Garlic Mashed Potatoes of Julia Child
The Secret Ingredient in Julia Child's Mashed Potatoes 30 Cloves of Garlic that Create Magic!
I loved Julia Child’s mashed potatoes with 30 cloves of garlic- truly special!
Imagine a plate piled high with clouds of fluffy mashed potatoes, infused with the enchanting aroma of garlic. Now, brace yourself, because I’m about to take you on a mouthwatering adventure that involves 30 cloves of garlicky goodness. Get ready to indulge in the culinary world of the legendary Julia Child!
When I stumbled upon Julia Child’s recipe for mashed potatoes, my heart skipped a beat. Who knew that a dish as simple as mashed potatoes could be transformed into a decadent delight? Of course, there was a catch – it required a béchamel sauce made with 30 cloves of garlic. Oh, the sacrifices we make in the name of good food!
Now, let’s dive headfirst into the world of mashed potatoes, where peeling becomes an Olympic sport and butter becomes our best friend. Picture this: a mountain of garlic cloves, waiting to be conquered. But, hold your horses! I may have been a little too eager and started peeling the cloves before realizing they needed a quick boil with their skins on. Oops! Nevertheless, the peeling process wasn’t so bad, just a minor setback on my path to mashed potato perfection.
After the garlic cloves were boiled and softened, it was time for them to take a dip in a luxuriously simmering bath of butter. As the buttery concoction filled the kitchen with its sweet aroma, I couldn’t contain my excitement. Is this what heaven smells like? I wondered. I could almost taste the creamy, flavorful result that awaited me.
Meanwhile, the potatoes were busy boiling away, eagerly awaiting their chance to shine. With precision, I peeled and chopped the russet potatoes, creating bite-sized chunks ready to work their magic. As they took their leisurely bath in boiling water, the anticipation in the air was palpable.
While the potatoes continued their simmering dance, it was time to whip up the pièce de résistance – the béchamel sauce. With flour, butter, and milk in hand, I transformed ordinary ingredients into a velvety concoction that would make any French chef proud. The sauce took on a golden hue, as if it held within it the secrets of the culinary universe.
With the béchamel sauce reaching its creamy peak, it was time to blend it into a silky dream. The food processor spun its magic, transforming the garlic-infused sauce into a smooth, velvety elixir. The scent wafting from the processor was simply irresistible. I couldn’t help but envision using this sauce in various other culinary adventures, perhaps even with some cheese for a pasta masterpiece!
As the potatoes reached their tender glory, I carefully drained them and let any excess water evaporate, ensuring an extra creamy delight. Embracing my secret weapon, the ricer, I watched as the potato chunks transformed into a dreamy sea of fluffy clouds. There’s just something magical about using a ricer – it’s like passing the potatoes through a portal to mashed potato paradise.
Finally, the time had come to bring all the elements together. Into the pot went the riced potatoes, along with a generous helping of cold butter, a touch of heavy cream, and the creamy béchamel sauce. A sprinkle of fresh parsley, a pinch of salt, and a twist of black pepper completed the symphony of flavors. I stirred it all together, feeling like a culinary conductor orchestrating a masterpiece. The potatoes looked so smooth and inviting, I could hardly resist diving in.
And boy, was it worth the wait! These mashed potatoes exceeded my wildest expectations. They were like fluffy clouds in a land of gastronomic enchantment. The garlic was present, but not overpowering, leaving a tantalizing hint with each bite. The copious amounts of butter made them a decadent delight, while the effort invested in the béchamel sauce brought forth a creamy sensation unlike any other.
As I savored each mouthful, I couldn’t help but think about the little modifications I would make to perfect this already phenomenal dish. The fresh parsley, for instance, would be an exquisite finishing touch rather than a co-star cooked within the potatoes. And let’s be real, pre-peeled garlic would save us precious time and effort, ensuring a more magical journey from stove to plate.
So, my fellow food enthusiasts, embark on this delightful adventure in the realm of mashed potatoes. Unleash your cooking prowess, channel your inner Julia Child, and let your taste buds dance with joy. These garlic mashed potatoes are not just a recipe – they’re a culinary masterpiece waiting to be discovered.
Gather your ingredients, don your apron, and let the magic unfold!
This article was originally published on December 29, 2022, and most recently updated on November 22, 2023.
