| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 1 1/2 gallons |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 1 1/2 gallons |
Ingredients
- 12 pounds 80-count baking potatoes, like Idahos
- 1 1/4 cups pomace oil
- 4 ounces peeled garlic
- 24 ounces half-and-half
- Salt and pepper
Instructions
- Peel and quarter the potatoes, and store in water as you peel. Place potatoes in a pot and cover with cold, salted, water and simmer until tender. Do not over, or under, cook. Drain potatoes, put them on a sheetpan, and place in a preheated 350 degree F oven for 10 minutes, to dry the potatoes out a bit. Heat oil in a saute pan and saute the garlic until nicely browned. Place potatoes in mixer, with sauted garlic, and whip until smooth. Do not overmix. Adjust seasoning to taste.
Nutrition Facts
| Serving Size | 1 of 26 servings |
| Calories | 300 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 10 mg |
| Sodium | 584 mg |
| Serving Size | 1 of 26 servings |
| Calories | 300 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 10 mg |
| Sodium | 584 mg |
Reviews
I scaled back a bit but this made some very good potatoes. I skipped the oven part and just went straight to whipping the potatoes and the garlic together.