Yield: 80 Servings
Measure | Ingredient |
---|---|
40 pounds | Russet potato; (approx 1 case) |
7 \N | Bulbs fresh garlic |
2 cups | Buttermilk |
1 pounds | Unsalted butter |
\N \N | TT kosher salt |
\N \N | TT black pepper |
½ gallon | Vit. d milk |
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@...> on Jan 14, 1998