Julia Child Mashed Potatoes Recipe

Julia Child Mashed Potatoes are rich, buttery, and taste like real potatoes should. Julia writes in The Way to Cook (page 320): “A dish of homemade mashed potatoes, freshly cooked and rich with milk and butter, smelling and tasting like real potato, is a soul-warming treat.”

Every Thanksgiving, I watch people doctor instant potatoes with sour cream and cheese to make them taste like something. Julia’s method takes the same amount of time and actually tastes like potatoes. If you want to learn to mash potatoes the right way, this is where to start.

What makes Julia’s mashed potatoes special? She rices them (never uses a food processor), uses warm cream (never cold), and doesn’t skimp on butter. The result is light, fluffy, and genuinely delicious.

Why You’ll Love This Recipe

• Actually tastes like potatoes: No weird additives. Just potato, butter, cream, and salt. That’s it.
• Light and fluffy texture: Ricing the potatoes (not blending) keeps them from becoming gluey. Julia is specific about this.
• Generous with butter: Julia’s philosophy: don’t skimp on fat. Good mashed potatoes need real butter.
• Warm milk, not cold: Adding cold liquid makes potatoes gummy. Warm cream keeps them fluffy.
• Perfect for holidays: Make-ahead tips included for stress-free Thanksgiving and Christmas.

Julia Child Mashed Potatoes Ingredients

From The Way to Cook by Julia Child, Pages 320-321. Serves 6.

For Classic Mashed Potatoes:

• 4-5 large baking potatoes (Russets), about 2½ lbs
• Salt (1½ tsp per quart of water)
• ½ cup milk and/or cream, heated
• 2+ Tb softened butter
• Freshly ground white pepper

Equipment:

• Potato ricer (Julia’s preference) or electric mixer with whip attachment

How To Make Julia Child Mashed Potatoes

1. Prep the Potatoes: Wash, peel, and cut potatoes into quarters. Place in a saucepan with lightly salted water to cover.
2. Boil Until Tender: Bring to a boil, cover loosely, and cook for 10-15 minutes until tender when pierced with a knife. Julia says: “Cut a piece in half and eat a bit to be sure they are just done; undercooked potatoes will not mash properly.”
3. Drain and Dry: Drain the water (save it for soup if you like). Toss the potatoes over moderate heat for a moment until they begin to film the pan. This evaporates excess moisture and prevents watery mash.
4. Rice the Potatoes: While still warm, pass the potatoes through a ricer back into the pan. If using an electric mixer, use the whip attachment at moderate speed with ¼ cup of the warm milk.
5. Add Butter and Cream: Beat in driblets of hot milk or cream, alternating with half-tablespoons of butter. Be careful not to make them too soft. Season with salt and white pepper.
6. Serve Immediately: Julia says: “The sooner you can serve them, the better.”

Recipe Tips

• Use baking potatoes (Russets). Floury potatoes mash light and fluffy. Waxy potatoes turn gluey.
• Rice, don’t blend. A food processor makes potatoes gummy. A ricer keeps them fluffy.
• Heat the milk first. Cold liquid shocks the starch and creates lumps. Warm everything.
• Evaporate the moisture. That extra step of drying the potatoes over heat makes a big difference in texture.
• Don’t overmix. Work the potatoes just until smooth. Overworking releases starch and turns them pasty.

Garlic Mashed Potatoes Variation

Julia writes in Mastering the Art of French Cooking, Vol. 1 (pages 520-521): “Two whole heads of garlic will seem like a horrifying amount if you have not made this type of recipe before. But if less is used, you will regret it, for the long cooking of the garlic removes all of its harsh strength, leaving just a pleasant flavor.”

For the Garlic Sauce:

• 2 heads garlic (about 30 cloves)
• 4 Tb butter
• 2 Tb flour
• 1 cup boiling milk
• ¼ tsp salt, pinch pepper

Method:

1. Separate garlic cloves, boil 2 minutes, drain and peel.
2. Cook slowly with butter, covered, for 20 minutes until very tender. They should not color more than creamy yellow.
3. Blend in flour, cook 2 minutes.
4. Off heat, beat in boiling milk and seasonings.
5. Boil 1 minute, then purée through sieve or blender.
6. Beat the hot garlic sauce into hot mashed potatoes just before serving.
7. Finish with 3-4 Tb cream and fresh parsley.

Important: Combine garlic sauce and potatoes only at the last minute. The mixture loses its nice consistency if it sits too long.

More Variations

• Herb Mashed Potatoes: Fold in 3-4 Tb minced fresh chives, parsley, or a combination just before serving.
• Mashed Sweet Potatoes: Bake sweet potatoes at 425°F for 1 hour until tender. Scoop flesh, mash with butter, optional grated ginger, and salt. Julia says they “go so well with turkey, goose, duck, and pork.”

Make-Ahead Tips for Holidays

Julia’s method for holding mashed potatoes:

1. Beat in only a minimum of milk and butter.
2. Transfer to a saucepan if needed.
3. Set the pan inside another pan of hot (not simmering) water.
4. Cover loosely – they need air circulation or they develop an off-taste.
5. At serving time, bring the water to a simmer while beating the potatoes with a wooden spoon.
6. Beat in more hot milk and butter to your taste.

What To Serve With Mashed Potatoes

Mashed potatoes are the ultimate side dish:

• Roast chicken or turkey for Sunday dinner or holidays.
• Beef Bourguignon – the potatoes soak up that gorgeous sauce.
• Roast lamb or pork – Julia specifically recommends garlic mashed with these.
• Roast goose – another classic pairing for garlic mashed.
• Sausages – simple and satisfying.
• Any dish with gravy – mashed potatoes exist to catch gravy.

How To Store

• Refrigerator: Store in an airtight container for up to 3 days. The texture won’t be quite as fluffy after reheating, but still good.
• Freezer: Not recommended. Mashed potatoes don’t freeze well – they become watery and grainy.
• Reheat: Warm gently over low heat with a splash of cream and a pat of butter, stirring frequently.

Nutrition Facts

Per serving (serves 6):

• Calories: 195 kcal
• Protein: 4g
• Total Fat: 8g
• Saturated Fat: 5g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 2g
• Sodium: 320mg
• Cholesterol: 20mg

FAQs

Source: The Way to Cook, Pages 320-321; Mastering the Art of French Cooking, Vol, Pages 520-521

– Claire