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Perfect soft mash for service.

post #1 of 7
Thread Starter 
I wonder if any of you guys could give me a recipe for large quantities of mash pots? The problem I have is keeping it soft while it's cold so it easily scoops out my well during service we teams to make 10 litres at a time. So how much milk butter etc
post #2 of 7

Can you describe your situation in better detail?  It sounds like you are serving cold mashed potatoes. 

post #3 of 7
Thread Starter 
Reheating wise it's difficult big chunks of mash potato that'll have to mash again as I warm it through.
post #4 of 7

Uh it's mashed potatoes, they're not exactly high on the food cost. Hold what you'll use in a steam tray with butter wrapper covers on top. Remake every 2 hrs or so when they're starting to go off perfect. Reheating mash will never taste right.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #5 of 7
There are some very good threads re this very subject (one has over forty posts) just use the search feature.
There are a few recipes in there as well as why holding and reheating are not such a great idea.
Quality issues mainly .

mimi

OBTW welcome to Chef Talk.

m.
post #6 of 7


Here is my smash recipe.

     
Grams Ingredient  
9580 White Potatoes  
1190 Butter  
1190 Heavy Whipping Cream  
1190 Milk (Gallon)  
100 Garlic  
100 Horseradish  
100 Sea Salt Chrystal Baleine  
40 Peppercorns  
     
     
     
     
     
     
     
13490 Total Servings @ 958g 14
post #7 of 7

My standard response for the usual mashed potato recipies is:

 

Boil your potatoes as usual, whole preferably.  Push each cooked spud through a potato ricer.  Keep this on your mise en place.  For single or multiple orders, heat "your favorite liquid" (milk, milk and cream, milk and butter, milk and butter solids) is a stainless sautoir (DO NOT use aluminum, or you'll have grey spuds) add the riced pots, whip, and heat.

 

 

Mashed pots don't hold well in the steam table, doesn't matter what tricks you use.  They hold well in a Cambro, and this makes sense for large parties, but not for service. 

 

Keep in mind that not all potatoes are ideal for mash.  Russets are just borderline, redskins work pretty good, Yukon golds work well, every type is different.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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