- 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
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.