French Mashed Potatoes

Ingredients

• 2 heads (20–24 cloves)garlic
• 1 tablespoon (14 g)butter
• ½ cup (120 ml)double cream
• 2½ pounds (1.13 kg)Russet or Yukon Gold potatoes
• ½ cup (120 ml), plus more if neededmilk or cream
• 4 tablespoons (57 g)butter
• 1 teaspoon, plus more to tastesea salt
• ¼ teaspoon, plus more to tastefreshly ground black pepper

Instructions

1. 1

   Prepare the garlic

   For the optional garlic purée, separate the cloves from the heads by cutting off the papery tops, then press down on the heads with the side of a heavy knife. Peel the cloves, using the knife to crush each one lightly so its skin comes away.

2. 2

   Cook the garlic

   Put the garlic and 1 tablespoon of butter in a small saucepan. Cook over very low heat for about 15 minutes, until the cloves are tender but not browned.

3. 3

   Simmer in cream

   Add ½ cup of cream and bring it to a simmer over low heat. Simmer for 10 minutes, or until the garlic is very tender.

4. 4

   Purée the garlic

   Lift the garlic out of the cream and purée it in a food processor until smooth. Set the purée aside and keep the cream. The garlic purée can be made up to a day ahead.

5. 5

   Boil the potatoes

   Bring a large pot of heavily salted water to the boil. Scrub, peel and quarter the potatoes, then add them to the water. Cook for 10–15 minutes, until tender but not falling apart. Drain, return them to the pot and immediately mash or pass them through a potato ricer.

6. 6

   Dry Russets

   If using Russet potatoes, return the pot to the hob over medium heat and beat the potatoes continuously with a wooden spatula or spoon for about 2 minutes. When a film begins to form on the bottom of the pan, turn off the heat. If the potatoes are already dry and a film appears straight away, turn off the heat then; skip this step if using Yukon Gold potatoes.

7. 7

   Warm the dairy

   Put the milk or cream in a small saucepan and bring it to a simmer. If you made the garlic purée, use the reserved cream, adding more milk or cream if needed to make ½ cup in total. Cut the 4 tablespoons of butter into small cubes, then add them to the potatoes with the salt and pepper.

8. 8

   Beat until smooth

   Gradually beat the hot milk or cream into the potatoes until smooth and creamy. If the potatoes are very dry, warm and add a little more milk. Taste and add more salt if desired. To keep the potatoes warm for up to an hour, cover the pan loosely and set it over lightly simmering water; you can also make them a day ahead and reheat them this way.

9. 9

   Finish and serve

   Just before serving, beat the garlic purée into the hot potatoes if using. Serve with gravy or extra butter if desired.

What are French mashed potatoes?

French mashed potatoes, or purée de pommes de terre, are a smooth potato side enriched with dairy and butter. This version is based on Julia Child’s garlic potato purée, with an optional, gently cooked garlic mixture folded in at the end.

The method gives attention to the potatoes’ moisture before the dairy is added. That helps the finished purée turn creamy without losing its potato flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 5g protein, 36g carbs, 18g fat.

The potatoes supply most of the carbohydrates, while the butter and cream contribute much of the fat; the small amount of protein comes mainly from the potatoes and dairy. Pair a portion with a protein-rich main and vegetables to make a more balanced plate.

Choosing the potatoes

Russets: These floury potatoes tend to take on more moisture, so the recipe dries them briefly in the pan after mashing. This helps the purée stay thick as you beat in the dairy.

Yukon Golds: These absorb less moisture, so the drying step can be skipped. Either variety works; use one type for an even texture.

Making the garlic purée

Low heat: Cook the garlic and butter gently for about 15 minutes without letting the cloves brown. A browned clove can bring a stronger, less mellow flavour.

Reserved cream: After simmering the garlic in cream for 10 minutes, save that cream for the potatoes. Purée the cloves until smooth, then fold them in just before serving.

Getting the texture right

Mash promptly: Drain the potatoes well and mash or rice them straight away while they are hot. A potato ricer makes a particularly even purée, while a masher gives a little more texture.

Warm dairy: Heat the milk or cream before adding it, then beat it in gradually. Stop when the potatoes are smooth and creamy; add a little extra warm milk if they seem too stiff.

Knowing when the potatoes are ready

Boiling: The potatoes should be tender when pierced but still hold their shape, usually after 10–15 minutes. Drain them before they begin to break apart in the water.

Drying: With Russets, a light film on the bottom of the pan signals that excess moisture has cooked off. The timing can be brief if the potatoes are already dry.

Planning the timing

Make ahead: The garlic purée can be made up to a day in advance and kept with its reserved cream. The mashed potatoes can also be prepared a day ahead.

Keep warm: Hold the finished potatoes for up to an hour in a loosely covered pan set over lightly simmering water. For reheating, use the same gentle setup and stir until hot.

What to serve alongside

Gravy: Serve the potatoes with gravy as suggested in the recipe, especially alongside a roast or other savoury main.

A fresh side: A crisp green salad or simply cooked green vegetables make a fresh contrast to the buttery, creamy potatoes.

Recipe notes & tips

• Keep the garlic over very low heat so it turns tender without browning.
• Use a large pot so the potatoes cook evenly in the salted water.
• Drain the potatoes thoroughly before mashing to avoid a watery purée.
• Warm the milk or cream before beating it into the potatoes.
• Add extra dairy a little at a time so the potatoes do not become too loose.
• Fold in the garlic purée just before serving for an even distribution of flavour.

Variations

• Skip the garlic: Leave out the garlic purée for a classic buttery potato purée.
• Use all cream: Choose cream instead of milk for an especially rich result.
• Add chives: Stir finely snipped chives through the potatoes just before serving.
• Add herbs: Fold in chopped parsley for a fresh, savoury note.
• Finish with pepper: Add a little more freshly ground black pepper at the table.

Common mistakes to avoid

• Browning the garlic: Keep the heat very low and watch the cloves closely so they soften without colouring.
• Overcooking the potatoes: Drain them when tender but still intact, rather than waiting until they fall apart.
• Skipping the Russet drying step: Beat Russets briefly over medium heat to remove excess moisture before adding dairy.
• Adding cold dairy: Warm the milk or cream first so it blends smoothly into the hot potatoes.
• Pouring in too much milk: Add it gradually and stop once the purée is creamy and holds its shape.
• Overworking the potatoes: Mash or rice them promptly, then beat in the dairy only until smooth.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a loosely covered pan over lightly simmering water, stirring and adding a splash of warm milk or cream if needed.

Frequently asked questions