Creamy, smooth and delicious mashed potatoes for any occasion.
Chef Tip: For added flavor, add 1 bunch of fresh rosemary or thyme to step 4. Discard stems before blending milk with potatoes.
Ingredients
Yield: 46 lbs
- 1 # 10 can Jerzee Evaporated Milk
- 1 lb Unsalted Butter, softened
- 1/2 cup Garlic, Crushed
- 2 1/2 Tbsp Kosher Salt
- 38 lbs Russet Potatoes
Directions
- Peel and quarter potatoes. Boil in salted water with garlic until knife tender.
- Heat Jerzee Evaporated Milk to a gentle simmer.
- Mash potatoes and garlic with warm evaporated milk and butter.
