Julia Child's garlic mashed potatoes from Saveur Magazine, November 2014 (#169) (page 63) by Julia Child

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Notes about this recipe

  • Rutabaga on November 26, 2015

    Despite the large quantity of garlic in this dish, cooking it slowly in butter and bechemel mellows the flavor, permeating but not overwhelming the potatoes. As one would expect, these potatoes are quite rich. I find a small serving quite filling. Next time, I will use the smallest setting on my ricer, instead of the middle option, as I found the potatoes were not quite as smooth as I had hoped they would be, although the ricer of course eliminated any large, hard lumps.

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