Garlic mashed potatoes from Julia child

1. Separate the garlic cloves. Drop into boiling water, and boil it for 2 minutes. peel. 2. Cook the garlic slowly in the butter in covered sauce pan for about 20 minutes or until tender but not brown. 3. Blend in the flour and stir over low heat until froths with butter for 2 minutes without browning, off the heat, beat in the boiling milk and seasoning, boil and stirring for 1 more minute, puree the sauce and simmer for 2 more minutes. 4. Peel and quarter the potatoes. Drop in boiling salt water, boil until tender, drain and put in a potatoes ricer, place the hot puree in the sauce pan and beat with spatula or spoon for several minutes over moderate heat to evaporate moisture. 5. As soon as the puree start to form a film at the bottom of the pan ,remove from heat, beat in one table spoon of butter at a time, add salt and pepper. 6. If not use immediately, set aside uncovered, to reheat, cover and set over boiling water, beating frequently. 7.Shortly before serving, beat the hot garlic sauce in hot potatoes,cream , and minced parsley.