5 pounds unpeeled red potatoes, quartered
1 1/2 C butter, room temperature
5 ounces Romano cheese, grated
1/4 cup and 2 teaspoons chopped garlic
2-1/2 teaspoons salt
2-1/2 teaspoons dried oregano
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 100 servings.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer."
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