“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
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
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