Creamed Garlicky Potatoes
Creamed Garlicky Potatoes is a traditional French recipe for a classic accompaniment of baked potato flesh creamed with a garlic and milk sauce thickened with roux that's finished with parsley, chives and Parmesan cheese and which makes an indulgent side-dish for Christmas or Thanksgiving. The full recipe is presented here and I hope you enjoy this classic French version of: Creamed Garlicky Potatoes.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
6
Rating: 
Tags : Vegetable RecipesMilk RecipesFrench Recipes
This was originally a French recipe for a cheap, but nonetheless extravagant-tasting form of mashed potatoes. This is truly lovely and don't be put off by (don't skimp either) the amount of garlic. They mellow during cooking and are essential for the overall flavour of the dish.
Ingredients:
1.5kg floury potatoes (about 6 large potatoes will do)
30 cloves garlic, peeled
60g butter
30g flour
180ml milk
3 tbsp freshly-chopped
parsley
1 tbsp chopped
chives
generous handful of freshly-grated Parmesan cheese
salt
Method:
Scrub the potatoes and lay on a bed of salt in a baking dish. Place in an oven pre-heated to 150°C and bake slowly for about an hour, or until the potatoes are fully cooked.
Meanwhile, melt the the butter in a pan, add the garlic then cover and allow them to stew slowly until they are very soft (but not coloured). In a separate pan gently heat the milk until warm. Sprinkle the flour over the garlic and stir to incorporate into the butter. Cook for a few minutes, until the flour just turns golden then add the warmed milk a little at a time, stirring to incorporate. Cook until the sauce is smooth and slightly thickened then take off the heat. Allow to cool a little, liquidize in a blender then reserve.
Once the potatoes are cooked cut them in half and carefully scoop out the flesh (keep the skins intact and reserve for later). Pass the potato flesh through a mooli or fine sieve then beat-in the cream, Parmesan, herbs and the garlic sauce. Beat until smooth then use the mixture to fill the hollowed-out potato skins. Place these under a hot grill until golden brown and serve.