9 medium potatoes
4 OZ butter (1 stick)
12 OZ evaporated milk
1 TBS salt
½ TBS pepper
2 TBS canola oil
3 medium onions (chopped)
2 bunches green onions (chopped)
16 cloves garlic (chopped)
54 OZ chicken broth
1 C fresh parsley (chopped)
8 TBS soy sauce
16 OZ yellow corn
Temperature:
Peel, cube and boil the potatoes until tender. Drain the potatoes then mash them smooth, adding the butter, evaporated milk, salt and pepper.
Sauté the onions over medium heat in the canola oil for approximately 5 minutes or until soft. Add the garlic and green onions and sauté for 3 minutes more.
Pour in the chicken stock, then add the soy sauce, parsley and corn then bring to a simmer. Stir in the mashed potatoes and simmer for 10 minutes or until the flavors blend well.
Yields 5 to 6 QT.