MASHED POTATOES

Instructions

Pre-Preparation

1. Wash the potatoes well, using a vegetable brush to remove all dirt (the potatoes will not be peeled so it is important that they are clean).
2. Cut potatoes into even size pieces for even cooking. Most potatoes will be quartered. Larger potatoes will need to be cut into six or eight pieces.

Preparation

1. Fill a large pot with cold water.
2. Add potatoes and bring to a boil.
3. Reduce heat to low boil and cook until tender but not falling apart and a knife can pierce through.
4. While potatoes are cooking, heat the milk with the butter, salt, and pepper just until a simmer is reached. Be sure not to boil.
5. Drain the potatoes well.
6. Using the Hobart mixer with paddle attachment, mix the potatoes on low speed until they are “mashed”.
7. Add the liquid in batches, mixing well on medium speed to combine and achieve proper consistency.

If preparing ahead of time or sending out:
8. Transfer potatoes to 2-inch hotel pans (12.5lb per pan = 50 servings) and cool according to HACCP SOP.
9. Wrap with parchment and foil, label, and date.
10. Keep refrigerated until transport or service.
11. To reheat, bake pans in oven at 325 degrees F. for about 90 minutes or until the internal temperature reaches 165 degrees F.

Serving

Serving = 1/2 cup (4oz.)