Julia's Kitchen Wisdom by Julia Child Read Free Book Online Page B

liquid has evaporated. Taste, and adjust seasonings.
    POTATOES
    Mashed Potatoes
    For 2½ pounds (4 or 5) large russet or Yukon-gold potatoes, to serve 6. Peel and quarter the potatoes, and boil for 10 to 15 minutes in salted water (1½ teaspoons salt per quart) until definitely tender when pierced (but not overcooked!). Drain. Return to the pan and sauté for a minute or so to evaporate moisture. Either put through a potato ricer, or whip in an electric mixer at slow to medium speed, adding driblets of hot milk or cream. Season with salt and white pepper, beating in up to ½ cup in all of hot milk or cream by spoonfuls, and alternating with ½-tablespoon additions of butter. If not serving at once, set pan over almost simmering water and cover loosely—the potatoes must have a little air circulation. They will keep thus an hour or more; stir up once in a while, adding a little more butter if you wish before serving.
    VARIATION
     
GARLIC MASHED POTATOES. After mashing the potatoes, purée a head or two of braised garlic cloves simmered in cream (see box below), beat it into the potatoes, and proceed to season them, adding milk or cream and butter to taste. (In my early TV versions I used a more complicated system with a roux and so forth, but this is far simpler and better.)
    GARLIC
    GARLIC FACTOIDS. To separate the cloves from the head of garlic, cut off the top, then bang down on the head with your fist or the flat of a knife. To peel whole garlic cloves, drop them into a pan of boiling water and boil exactly 30 seconds; the peels will slip off easily. To mince garlic, smash a whole garlic clove on your work surface, peel off and discard the skin, then mince with yourbig knife. To purée, sprinkle a big pinch of salt on the minced garlic, then press and rub the garlic back and forth on your work surface with the flat of your knife, or pound with a mortar and pestle.
    To remove garlic smell from your hands, wash in cold water, rub with salt, wash in soap and warm water; repeat if necessary.
    BRAISED WHOLE CLOVES OF GARLIC. Simmer 1 head of large peeled garlic cloves and 1 tablespoon of butter or olive oil in a small covered saucepan for 15 minutes or so, until very tender but not browned.
    BRAISED GARLIC CLOVES SIMMERED IN CREAM. Simmer the above braised garlic cloves with ½ cup of cream for about 10 minutes, until meltingly tender. Season with salt and white pepper.
    Steamed Whole Potatoes
    For small red-skinned or new potatoes about 2 inches in diameter. Scrub potatoes and, if you wish, peel off a band of skin around middle. Pile in a steamer basket set in a saucepan over 2 inches of water. Bring to a boil, cover closely, and steam 20 minutes or so, until easily pierced. Serve as is with seasonings and melted butter, or peel and slice for salad.
    Boiled Sliced Potatoes
    Especially for use in salads. For about 1 quart. Choose “boiling” potatoes all the same size. One at a time, peel them, cut into slices ¼ inch thick, and drop into cold water—to prevent discoloration. When all are done, drain and add fresh water to cover and 1½ teaspoons salt per quart. Simmer for 2 to 3 minutes, testing carefully to be sure they are tender. Drain, cover the pan, and let firm up for exactly 4 minutes, then uncover, and be prepared to season them while still warm.
    Scalloped Potatoes—Gratin Dauphinois
    For 2 pounds boiling potatoes, to serve 4 to 6. Wash potatoes, and one by one peel and cut into slices as described in the preceding recipe. Butter a flameproof baking dish, smear bottom with a puréed clove of garlic, and lay in potato slices. Heat 1 cup of milk seasoned with salt and pepper, and pour over potatoes, adding milk if necessary to reach three-quarters of the way up. Bring to the simmer on top of the stove, and distribute 2 to 3 tablespoons butter in small pieces over potatoes. Bake in upper third of a preheated 425°F oven about 25 minutes, until the potatoes are tender and nicely browned on