This recipe is gluten free.
- 5-6 medium russet potatoes, peeled and cut into chunks
- 1/2 cup milk
- 2 Tbsp butter or margarine
- 1 tsp garlic salt
- 1/2 cup shredded parmesan cheese
- In a large pot, cover potatoes with water and bring to a boil. Boil approximately 20 minutes. Drain water. Add remaining ingredients and whip with hand mixer. Serve beef brisket over potatoes.
Gooseberries Fresh Food Market