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, ...
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