from Julia Childs favorite collection . . .

                   (via Saveur magazine)


Yield: serves 6


Ingredients . . .

30 cloves garlic, unpeeled

8 tbsp. unsalted butter

2 tbsp. flour

1 cup whole milk

2 1⁄2 lb. russet potatoes, peeled and cut into 1" pieces

Kosher salt and freshly ground white pepper, to taste

1⁄4 cup heavy whipping cream

1⁄4 cup minced parsley


Instructions . . .

Boil garlic in a 1-qt. saucepan of water 2 minutes; drain and peel. Melt 4 tbsp. butter in a 4-qt. saucepan over medium. Cook garlic until soft, 15–20 minutes. Stir in flour; cook 2 minutes. Stir in milk; cook until thickened, 3–4 minutes. Transfer to a blender; purée into a smooth sauce. Cook potatoes in salted boiling water until tender, about 15 minutes; drain and pass through a potato ricer back into the pan. Stir in remaining butter, reserved sauce, the cream, parsley, salt, and pepper; cook 2 minutes more.