Mashed Potatoes
Ingredients:
| 40 Lbs. |
Idaho / Russet Potatoes |
Other Ingredients:
Other Ingredients:
| ½ Gal |
Milk |
| Taste |
Salt |
| Taste |
White Pepper |
| 1/4 Tsp |
Nutmeg |
* Peeled And Cut Into Quarters Lengthwise.
* Heat Together Slowly When Potatoes are almost done.
Method:
- Place Peeled And Cut Potatoes Into Steamer Pans. Cook In Pressure Steamer Until Potatoes Are Tender. Do Not Over Or Under Cook. (About 30 Minutes)
- Place Cooked Potatoes Into A 60 Quart Mixing Kettle, Attach The Wire Whip, Raise The Kettle.
- Have All Spices And Seasoning, Butter And Milk Ready To Go.
- Call Your Instructor Over To Finish.
- Dish Up Into Half 4 Inch Hotel Pans.
Variations:
Roasted Garlic Mash: |
Place 3 Cups Of Peeled Garlic Cloves In ½ Hotel Pan. Drizzle With Olive Oil And Salt. Bake In Oven Until Soft And Golden. Stir Often, Do Not Burn. Puree In Food Processor And Add To Potatoes When Mixing. |
Horseradish Mash: |
Add Prepared Horseradish Puree To Potatoes When Mixing. Be Careful Not To Put Too Much. Start With A 6 Ounces, Then Add As Needed. |
Caramelized Onion Mash: |
Small Dice 5 Lbs. Onions, And Saute In A Large Rondeau Until Completely Caramelized (Deep Dark Brown But Not Black). Whip Into Cooked Potatoes Above. |
Source: Chef Ronald Ng, CCSF
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