1. Trim any eyes or blemishes from the potatoes. Place in large pot. Cover the potatoes with cold water. Bring to a boil. Simmer over medium heat until the potatoes are tender and can be pierced with a paring knife or fork.
2. Add the oil to a heated sauté pan. Add the onions and garlic. Season with salt and pepper. Cook until the onions are tender.
3. Place the potatoes in a colander. Allow to drain. Add potatoes to the large stainless steel bowl of an electric mixer fitted with a paddle attachment. Add the onions, cheese, parsley, salt and pepper. Mix on low speed until potatoes are mixed but still chunky. Do not mash completely.
4. Spread out in a 4” hotel pan and allow to cool. Cover with film wrap and refrigerate until needed. Heat as needed for service.
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