In this classic, creamy side dish, adapted from a recipe by Julia Child, a rich garlic béchamel sauce is stirred into mashed potatoes with cream and parsley.
Bring a small pot of water to a boil, then add the garlic and cook for 2 minutes; drain and peel. In a medium pot set over medium heat, melt 4 tablespoons of the butter, then add the garlic and cook until soft, 15–20 minutes. Stir in the flour and cook for 2 minutes, then add the milk and cook until thick and bubbling, 3–4 minutes.
Using an immersion or regular blender, purée. To a large pot, add the potatoes and enough generously salted water to cover by 1 inch. Boil until tender, about 15 minutes, then drain and pass through a potato ricer back into the pan . Turn the heat to medium-low and stir in the remaining butter, reserved sauce, the cream, parsley, salt, and white pepper and cook until heated through, about 2 minutes more.
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