Is there an updated version of Julia Child's 1964 Garlic Mashed Potatoes or does it "Stand the Test of Time"?
Im making this for a dinner party of eight to serve with Coq au Vin.
Stripped down Recipe follows:
For the garlic purée:
Peeled garlic cooked in butter to very tender but not browned,
Blend in flour over heat,
Blend in boiling milk S&P,
Purée and simmer two minutes,
Boil baking potatoes, Rice, back to heat to dry, add butter and S&White Pepper
Hold the potatoes warm and vented till serving is near,
Combine above two with more butter and hot cream, add parsley, Serve.
Thanks to all,
Frank in Southern Connecticut
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