Julia Child's garlic mashed potatoes

Drop peeled, quartered potatoes into salted boiling water and cook until tender.

Put the cloves of two whole bulbs of garlic into boiling water for two minutes to make them easier to peel.

Cook the peeled garlic slowly in the butter, covered, for 20 minutes, until it falls apart.

Sprinkle in the flour on low heat and blend it in.

Once the butter froths add the boiling milk with the salt and pepper, stirring until it thickens.

Pass the garlic sauce through a sieve back into the saucepan and simmer two minutes more.

Push the cooked potatoes through the ricer.

Dry them back on the heat until a film forms on the bottom of the pan, then take them off.

Beat in the butter a tablespoon at a time, four tablespoons in all.

Season with salt and white pepper.

Blend in the garlic puree, then the heavy cream, and beat well.

Stir through the chopped parsley.