Mashed Potatoes
Ingredients 5 pounds x Potatoes Yukon Gold Potatoes Russet Potatoes Salt 2 cups x Heavy Cream Butter Kerrygold White Pepper Scallions 1 head x Garlic Powdered Garlic Rosemary Equipment Large Pot (for Potatoes) Sauce Pan (for Garlic Cream) Knife Strainer (for Garlic Cream) Towel (for peeling potatoes) Potato Ricer or Fork Oven Process Preparation Peel & crush Garlic Cooking Roasting Potatos In Oven: Bake Potatoes 450* F for 45 minutes Preparing Garlic Cream In Sauce Pan: Melt Butter Add Heavy Cream Add Crushed Garlic On Low Heat: Simmer for 20 minutes Remove Garlic Cream from heat Add Scallions & Rosemary to Garlic Cream Using Strainer: Strain Garlic Cream Add Salt & Pepper Peeling Potatoes With Towel: Peel Potatoes Avoid breaking potatoes Pureeโing Potatoes Using Ricer or Fork: Rice/Mash Potatoes Mixing everything Add Garlic Cream Riced Potatos Seasoning Add White Pepper Add Garlic Powder Add Salt Advice Butter / Potato Ratio: 1:4 minimum (aim for 1:2) The more you cook garlic the less like garlic it will taste....