Lorette Potatoes | Idaho Potato Commission
Wash and peel the potatoes. Cut into large pieces and boil until tender. Drain and dry the potatoes in a warm oven (150°F), until no more steam rises from them. Mash through a food mill or ricer....
Ingredients
- 16 pounds Idaho® potatoes
- 8 each egg yolks
- 2 pounds grated cheddar cheese
- 3 cups green onions, sliced
- Salt and pepper, to taste
- Nutmeg, to taste
- 80 ounces prepared Choux Paste (see recipe below)
- 16 ounces water
- 8 ounces butter, cut into pieces
- 1 teaspoon salt
- 1 teaspoon sugar
- 12 ounces bread flour
- 4 to 6 eggs
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