From: Chef de Cuisine Jason Jones, Texas Boogie Bar and Grill, Boise, ID. Yield: 20 9-oz. servings. 5 lb. mashed Idaho potatoes 3 Tbsp. kosher salt 1 Tbsp. white pepper 3 cups pumpkin puree 5 eggs 2 Tbsp. cinnamon 2 Tbsp. nutmeg 1 tsp. ground cloves 1 cup sugar 7 cups high gluten flour 6½ cups semolina as needed, olive oil Spread the previous night's mashed Idaho potatoes on a sheet pan and dry in a 300°F oven for 5 minutes. Place potatoes in mixing ...
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