The following recipe was made and shared at my Chef Spotlight dinner, highlighting Julia Child. You can read and view links to the other recipes HERE.
recipe from Julia
1/4 tsp saltpinch 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 quartered4TB softened butter
2-4 TB whipping cream
4TB minced parsley or chives
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.