RFCJ RECIPE ARCHIVE
Posted by : Peter Aitken Potatoes, Garlic Mashed - dairy
There has been some interest in recipes that use huge amounts of garlic - here is one of my favorites. It is dairy, unfortunate because it goes so well with roast meats. It may be worth experimenting with margarine and milk/cream substitutes. Peter G. Aitken Garlic mashed potatoes. From The Art of French Cooking by Julia Child 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 Salt White pepper 2-4 TB whipping cream 4TB minced parsley 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.
