| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Banquet/buf, Potato side | 80 | Servings | |
INGREDIENTS
| 40 | lb | Russet potato; (approx 1 case) |
| 7 | Bulbs fresh garlic | |
| 2 | c | Buttermilk |
| 1 | lb | Unsalted butter |
| TT kosher salt | ||
| TT black pepper | ||
| 1/2 | ga | Vit. d milk |
INSTRUCTIONS
1. wash 40 # potatoes, Peel half of them. 2. Roast garlic in the oven & peel after cooled (or squeeze out the cloves). 3. Place in a large stock pot all the potatoes and cover with water. Bring to a boil and cook until tender, approx. 45 minutes. 4. remove & drain water. Place cooked potatoes in a large mixing bowl with wire whisk. 5. whip on medium adding all ingredients , add milk to obtain proper consistency. Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 528 by CuisineArt <CuisineArt@aol.com> on Jan 14, 1998
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