Julia Child’s mashed potato recipe

Julia Child’s mashed potato recipe proves that even legends can take the humble spud and take it in surprisingly complex directions. Her approach of mixing soft, slow-cooked garlic with a rich butter and flour roux, then whisking it with milk to create a silky béchamel, creates an undeniably flavorful mash. The garlic is soft and sweet, and the butter is rich, resulting in a beautiful and aromatic dish.

There’s a lot to admire in this iteration. The sauce brings the gentle warmth of roasted garlic and the luxurious feel of French cuisine to every bite. Toss it together just before serving and top with fresh parsley for a dish that would look like something you’d find on a fancy Parisian table next to roast chicken or grilled lamb chops. For garlic lovers and culinary historians alike, this recipe documents Julia’s fearless experiments in the kitchen. Rich and nostalgic, it’s a reminder that Julia Child’s cooking can inspire us to master the art of mashed potatoes.

I have saved Julia Child’s original recipe but have edited the steps for clarity.