I got this recipe from a chef friend of mine, Albert. Very tasty.
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15 pounds peeled and cut-up potatoes |
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1 teaspoon salt |
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2 pounds butter |
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1-1/2 pounds cream cheese |
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1 pound sour cream |
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Bit of milk |
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1 tablespoon fresh or dried chopped parsley |
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Place potatoes in large pot or divide among 2 pots, cover with water, add salt and boil gently until fork tender |
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Working in batches, run potatoes through grinder attachment of Kitchen Aid mixer. Between batches of potatoes, run butter and cream cheese through grinder too. |
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Add sour cream and parsley and beat with K-paddle if needed until you get the desired consistency. Add a small bit of milk if needed in order to reach consistency desired. |
If you are not serving potatoes right away, place them in ovenproof vessels (foil pans work well). Cover with foil and keep warm at 180 degrees Fahrenheit.
Recipe from Albert Helton - November - 2001