Culinary Cooking and Concepts
Chef John Findley, Executive Chef, University Club of MSU
Featured Food: Thanksgiving Yield: serves 10

Ingredients

  • 4-5 lbs peeled potatoes, preferably russet or Yukon Gold
  • 2 sticks butter
  • ¾ - 1 c milk
  • 2 T sour cream
  • Salt, pepper, granulated garlic and onion

Preparation

Start the potatoes in cold water and bring to a boil. Cook until tender, approximately 45 minutes. Drain. Add the butter and blend together using a hand mixer or stand mixer. Add the seasonings, sour cream, and the milk slowly as they are mixing. Check the flavor and adjust. Keep warm in a low oven until ready to serve.

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