YIELD: 12 servings 5 lbs. russet potatoes, peeled and cubed 1/2 cup butter, divided 1 cup sour cream 1 1/2 cups white cheddar cheese, shredded 1 bunch green onions, diced 1 large head cabbage, finely shredded 4 cloves garlic, minced Place potatoes in a large pot and add enough water to cover. Bring to a boil and cook for about 10 minutes or until potatoes are soft enough to mash. Drain. Transfer to a large bowl and mash with 1/4 cup butter, the sour cream and cheddar cheese until well ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess 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’sFREE, easy and quick.