French · Side
Purée de Pommes de Terre à l'Ail
Riced, buttery mashed potatoes finished with a sauce of two whole heads of garlic, blanched and stewed soft in butter, then sieved in with cream and parsley, so the garlic is sweet and mellow rather than sharp.

- Yieldabout 1.2 litres, 6 servings
- Hands-on35 min
- Total58 min
- Difficulty
Ingredients
Garlic sauce
- 2 headsgarlic (about 30 cloves)
- 60 gunsalted butter
- 2 tbspall-purpose flour
- 240 mlwhole milk, heated
- ¼ tspsalt
- 1 pinchwhite pepper
Potatoes
- 1.1 kgfloury baking potatoes
- 60 gunsalted butter
- to tastesalt and pepper
- 4 tbspheavy cream
- 15 gflat-leaf parsley, minced
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