Dear Chef Rouler, HELP!!

How do you make your famous mashed potatoes?  I know what ingredients you use, but I don’t know how much!
Please help!


Dear Mashed in Vail,

I start with one medium to large potato per person, then I add two more for the pot. 


Chef Rouler’s Mashed Potatoes

3-5#   Potatoes, cubed and boiled in salted water until fork tender.  

1 whole bulb of roasted garlic *

1/4# Butter (one stick)

Half&Half or Milk  1/2-1 Cup

Salt & Pepper.  Seasonings: BAM, Onion or Garlic powder. Can add sour cream but it will add moisture to mix so do before you add Half&Half.

Mash cooked potatoes with a whole bulb of roasted garlic and one stick of butter. Salt &Pepper to taste. TASTE.  Add enough Half&Half (milk) to make light and fluffy. TASTE.  Can adjust seasoning with more Salt&Pepper, BAM, Garlic or Onion powder.  TASTE.  When in doubt, add a little more salt. Potatoes love salt !!!

* Roast Garlic.

Take one whole bulb of garlic and remove the top 1/4 of the bulb to expose the pulp.  Place bulb in ceramic ramekin with 1 Tbsp of water. Drizzle Olive oil over bulb and season with Salt and Bam. Cover with SaranWrap. Microwave 1-2 minutes until cloves are tender.  OVEN: Place in baking dish, cover with foil , ( can just wrap bulb in Foil in needed) water and seasoning,  bake for 1 hour at 350.

Cloves are done when they are tender enough to squeeze pulp out of bulb. Mash with fork and set aside for later use.

Final Tailgates of the Year

Best ever White Chicken Chili recipe.  You can make in advance and just reheat at the tailgate.  I usually exchange the word Chicken for that of the opposing teams Mascot.  aka  White Wolverine Chili or Badger Chili…..

White Chicken Chili

½ #      White Navy beans
1          Onion
1/2C    Butter
1/4C    Flour
3/4C    Chix Broth
2C       ½ & ½
1tsp      Tabasco/ Hot Sauce
1-1/2tp Chili Powder
1tsp      Cumin
½ tsp    Salt
1/2tsp   Pepper
2-4oz   Can Green Chili chopped
5pc      Boneless Chix breast halves, cubed and cooked (2#)
1 1/2C Monterey Jack Cheese
1/2C    Sour Cream
Soak beans overnight, Drain, cover with 2 inches of water and simmer until tender 1 hour
Sauté onion in 2 TBS of butter until soft
Cook roux 6 TBS butter ¼ C Flour 3 Minutes, add onions.
Gradually stir in broth and half&half. 
Stir in spices to taste.
IF you are Tailgating do not simmer until thick. Add Beans et al, cool and place in container for transport. At tailgate, heat up and cook 20 minutes until hot and thick, STIR constantly.
Simmer until thickened. 
Add Beans, Chilies, Chix, and Jack Cheese. Cook low heat for 20 minutes until thick and creamy.
Stir Sour Cream into Chili just before serving.
Garnish with Chilies, Cilantro, salsa, cheese, sour cream and Hot Sauce