- 9 medium potatoes
- 4 OZ butter (1 stick)
- 12 OZ evaporated milk
- 1 TBS salt
- ½ TBS pepper
- 2 TBS canola oil
- 3 MED onions (chopped)
- 2 bunches green onions (chopped)
- 16 cloves garlic (minced)
- 54 OZ chicken broth
- 1 C fresh parsley (chopped)
- 8 TBS soy sauce
- 16 OZ yellow corn
- 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.