IDAHO POTATO COMMISSION From: Waldy Malouf, Beacon, New York City. Yield: 6 servings. to taste, salt 11/2 pounds Idaho potatoes, peeled and cut into large chunks 1 cup + 2 Tbsp. milk 1 cup + 2 Tbsp. heavy cream 3 large garlic cloves, smashed and peeled 3 Tbsp. unsalted butter 1 cup grated Romano cheese 1/4 cup + 2 Tbsp. fresh goat cheese 1/4 cup + 2 Tbsp. minced shallots to taste, freshly ground black pepper 12-oz. box large pasta shells Preheat oven to 450°F. Bring large pot of salted ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.