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 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