Julia Child's Mashed Potatoes
Julia Child's Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 1/2 pounds potatoes, such as Russet or Yukon Gold, peeled and cut into 1-inch chunks
- 1 tablespoon salt, for boiling water
For the Garlic Butter Sauce
- 1/2 cup unsalted butter, 1 stick
- 30 garlic, cloves, peeled
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt, or to taste
For Finishing and Garnish
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Place the peeled and chunked potatoes in a large pot. Cover with cold water by at least 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
⏱️ 20 min
- 2
Once tender, drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty hot pot over very low heat for 3-5 minutes, shaking occasionally, to allow any excess moisture to steam off. This step is crucial for fluffy mashed potatoes.
⏱️ 5 min
- 3
Pass the hot, dry potatoes through a potato ricer directly into a clean, large pot. If you don't have a ricer, you can mash them with a potato masher, but a ricer will yield the best texture.
⏱️ 5 min
- 4
While the potatoes are cooking, prepare the garlic butter sauce. In a small saucepan, melt 1/2 cup of unsalted butter over the lowest possible heat setting.
⏱️ 2 min
- 5
Add the 30 peeled garlic cloves to the melted butter. Cook gently over low heat, stirring occasionally, until the garlic is very soft and fragrant, about 8-10 minutes. Do not allow the butter to brown.
⏱️ 10 min
- 6
Carefully transfer the garlic and butter mixture to a heatproof measuring cup or a similar container. Using an immersion blender, blend the mixture until it is completely smooth and the garlic is fully incorporated into the butter. Alternatively, use a regular blender, being cautious with hot liquids.
⏱️ 3 min
- 7
Return the blended garlic butter to the saucepan. Add the 2 tablespoons of all-purpose flour and whisk continuously for 2 minutes to create a roux. This will help thicken the sauce.
⏱️ 2 min
- 8
Slowly whisk in the 1 cup of whole milk, ensuring no lumps form. Add the 1/4 teaspoon of white pepper and 1/2 teaspoon of salt. Continue to whisk.
⏱️ 2 min
- 9
Increase the heat to medium-low and continue to cook the sauce, whisking constantly, for about 5 minutes, until it thickens to a creamy consistency.
⏱️ 5 min
- 10
Pour the thickened garlic butter sauce over the riced potatoes in the large pot. Stir thoroughly with a wooden spoon or spatula until the sauce is evenly distributed and the potatoes are creamy.
⏱️ 3 min
- 11
Stir in the 2 tablespoons of heavy cream until fully incorporated. Taste and adjust seasoning with additional salt if needed.
⏱️ 2 min
- 12
Transfer the mashed potatoes to a serving dish. Garnish with a pat of unsalted butter on top and a sprinkle of fresh chopped parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Julia Child's Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 1/2 pounds potatoes, such as Russet or Yukon Gold, peeled and cut into 1-inch chunks
- 1 tablespoon salt, for boiling water
For the Garlic Butter Sauce
- 1/2 cup unsalted butter, 1 stick
- 30 garlic, cloves, peeled
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt, or to taste
For Finishing and Garnish
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Place the peeled and chunked potatoes in a large pot. Cover with cold water by at least 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
⏱️ 20 min - 2
Once tender, drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty hot pot over very low heat for 3-5 minutes, shaking occasionally, to allow any excess moisture to steam off. This step is crucial for fluffy mashed potatoes.
⏱️ 5 min - 3
Pass the hot, dry potatoes through a potato ricer directly into a clean, large pot. If you don't have a ricer, you can mash them with a potato masher, but a ricer will yield the best texture.
⏱️ 5 min - 4
While the potatoes are cooking, prepare the garlic butter sauce. In a small saucepan, melt 1/2 cup of unsalted butter over the lowest possible heat setting.
⏱️ 2 min - 5
Add the 30 peeled garlic cloves to the melted butter. Cook gently over low heat, stirring occasionally, until the garlic is very soft and fragrant, about 8-10 minutes. Do not allow the butter to brown.
⏱️ 10 min - 6
Carefully transfer the garlic and butter mixture to a heatproof measuring cup or a similar container. Using an immersion blender, blend the mixture until it is completely smooth and the garlic is fully incorporated into the butter. Alternatively, use a regular blender, being cautious with hot liquids.
⏱️ 3 min - 7
Return the blended garlic butter to the saucepan. Add the 2 tablespoons of all-purpose flour and whisk continuously for 2 minutes to create a roux. This will help thicken the sauce.
⏱️ 2 min - 8
Slowly whisk in the 1 cup of whole milk, ensuring no lumps form. Add the 1/4 teaspoon of white pepper and 1/2 teaspoon of salt. Continue to whisk.
⏱️ 2 min - 9
Increase the heat to medium-low and continue to cook the sauce, whisking constantly, for about 5 minutes, until it thickens to a creamy consistency.
⏱️ 5 min - 10
Pour the thickened garlic butter sauce over the riced potatoes in the large pot. Stir thoroughly with a wooden spoon or spatula until the sauce is evenly distributed and the potatoes are creamy.
⏱️ 3 min - 11
Stir in the 2 tablespoons of heavy cream until fully incorporated. Taste and adjust seasoning with additional salt if needed.
⏱️ 2 min - 12
Transfer the mashed potatoes to a serving dish. Garnish with a pat of unsalted butter on top and a sprinkle of fresh chopped parsley before serving hot.
⏱️ 2 min