INGREDIENTS
• 50 pounds unpeeled red potatoes, quartered
• 8 pounds butter, room temperature
• 3 pounds Romano cheese, grated
• 3 cups chopped garlic
• 1/2 cup salt
• 1/2 cup dried oregano
DIRECTIONS
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.
Service - 100
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