Cooking Instructions
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Step 1
Cut the
Russet Potatoes (15 cups)
into 1 to 1 ½-inch disks, then in half.
Step 2
In a stockpot add in potatoes then pour the
Chicken Broth (4 cups)
and
Water (3 cups)
until covered.
Step 3
Turn on medium-high heat and cook for 25-30 minutes or until fork-tender. Stir every few minutes to ensure they cook evenly.
Step 4
While the potatoes are cooking, heat the
Whole Milk (2 1/2 cups)
. Add in the
Garlic (2 cloves)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, 2-3 strips of peel from the
Lemon (1)
, and
Rosemary Leaves (4)
.
Step 5
Just before the milk boils, remove from heat. Remove the lemon peel and rosemary.
Step 6
Drain the potatoes. Then to dry them out, return them to the empty pot over medium heat. Stir every 30 seconds for 1-2 minutes, then remove from heat.
Step 7
Using a food processor, process half of the potatoes at a time until JUST blended. Place in a dry pot and process the next half.
Step 8
Once all the potatoes are all processed add in the
Butter (1/3 cup)
. Mix until melted.
Step 9
Pour in the milk mixture in batches and mix until your preferred texture.
Step 10
Make the topping. Preheat the oven to 400 degrees F (200 degrees C).
Step 11
Prepare the parmesan chips. On a parchment-lined baking sheet, place heaping tablespoons of
Grated Parmesan Cheese (1 cup)
. Sprinkle it with
Ground Black Pepper (to taste)
. Bake for 5 or until just beginning to brown.
Step 12
In a bowl combine the
Breadcrumbs (1 cup)
,
Paprika (1/2 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 13
Sprinkle the mixture over the chips and place in the oven for an additional 3-4 minutes or until crumbs have soaked up the oil and have browned slightly.
Step 14
Pour the cooked mixture into a bowl and using a wooden spoon smash the chips into bite-size pieces.
Step 15
Serve the mashed potatoes warm with topping sprinkled over the top (or on the side if you have tentative guests.)
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