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Chef Ed’s Mashed Potatoes Chef Ed’s Mashed Potatoes
“This side dish will certainly leave your guest wanting more and if you have leftovers this will make wonderful potato pancakes for the next... Chef Ed’s Mashed Potatoes

picture of Mashed Potatoes in Terracotta Pot on Wood

“This side dish will certainly leave your guest wanting more and if you have leftovers this will make wonderful potato pancakes for the next day”

 

 

Preparation: 5 minutes

 

Cooking time: 20 minutes

 

Ingredients

5 pounds Idaho potatoes peeled and cut into halves

(2 cups) whole cream

3 garlic cloves crushed then finely diced

1 large white onion peeled and finely diced

6 tablespoons grated Parmesan

1 stick or 6 tablespoons organic butter

2 tablespoons kosher salt

3 tablespoons finely diced chives

Directions

Add the potatoes, to a large boiling pot, cover with water and add 1 and ½ tablespoons sea salt.

Bring to a boil over medium-high heat and then reduce heat to maintain a steady and rolling boil.

Cook until potatoes fall apart when poked with a fork.  Then drain.

Add the onions, garlic, cream, cheese, butter and sea salt to a large mixing bowl.

Add the drained potatoes directly to the large mixing bowl and mash with a mashing tool until well blended and mixed.

Keep warm by covering with a lid or tin foil and garnish with chives then serve hot when ready.

 

All recipes by Chef Ed Resident Chef Health and Fitness talk

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