YIELD: SERVES 24 24 potatoes (8-10 oz) peeled, cut into chunks (about 8 lbs.) 3 cups half-and-half or evaporated milk, heated 1 cup grated Parmesan cheese 4 cups low fat yogurt or light sour cream ½ cup fresh minced parsley (or 1 Tbsp. dried) ¼ tsp. Tabasco sauce 3 cloves fresh garlic, minced Salt, to taste salt 6 eggs, separated 1. Steam potatoes until very tender. 2. Drain and mash. Beat in heated half-and-half gradually. Add Parmesan cheese, yogurt, parsley, Tabasco sauce, garlic, ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.