- 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
- 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.
