15 pounds potatoes (AP) (12 lb EP)
2 quarts hot milk (2 to 2 1/2)
8 ounces margarine
2 ounces salt (3 tbsp)
Servings: 50
1. Peel and eye potatoes. Cut into uniform-size pieces. Steam or boil. When done, drain and place in mixer bowl. Mash, using wire whip attachment, on low speed until there are no lumps. Whip on high speed about 2 minutes.
2. Add hot milk, margarine, and salt. Whip on high speed until light and creamy.
Notes:
A low-moisture white potato must be used to produce a fluffy product. Potato water may be substituted for part of the milk.
8 oz nonfat dry milk powder and 2-2 1/2 qt water may be substituted for the liquid milk. Sprinkle dry milk over potatoes before mashing.
Dehydrated potatoes (2-2 1/2 lb) may be substituted for the raw potatoes. Follow processor's instructions for preparation.
Seasonings for mashed potatoes: chives, dill, garlic, ground horseradish, nutmeg.
VARIATIONS:
Duchess Potatoes. Add 18 eggs (2 lb), beaten, to mashed potatoes. Add additional milk if necessary. Pile lightly into baking pans. Bake at 350°F for 20-30 minutes, or until set.
Roasted Garlic Mashed Potatoes. Add 8 oz roasted garlic along with the milk and margarine. Roasted Garlic: Preheat oven to 350°F. Remove the loose outside skins of the garlic heads by rolling them back and forth on cutting board, being careful not to loosen the cloves. Place garlic heads on a baking sheet. Drizzle 1/2 tsp olive oil over each head to coat. Roast until tender, about 1 hour. Cool. Cut garlic head horizontally, exposing the soft flesh. Using a table knife, press the softened cloves out of their skins. Drizzle baked garlic pulp with olive oil. Store covered in refrigerator. Use within 48 hours.
Mashed Potato Casserole. Add 1/2 cup chopped chives; 1/2 cup crisp, cooked, crumbled bacon; 12 oz cream cheese; 1 tsp white pepper; and 1;4 tsp garlic powder. Mix until blended. Place in baking pans. Sprinkle lightly with grated Parmesan cheese and paprika. Brush lightly with melted margarine. Bake at 375°F for 30 minutes or until light brown.
Potato Croquettes. Add 18 egg yolks, well beaten. Shape into croquettes and dip in egg-milk mixture and crumbs. Chill. Fry in deep fat at 360°F for 5-8 minutes.
Potato Rosettes. Force Duchess Potatoes through a pastry tube, forming rosettes. Bake at 350°F until lightly browned. Use as a garnish for planked steak. .
Whipped Rutabagas and Potatoes. Peel 10 lb (AP) rutabagas and 5 lb potatoes. Cut into uniform-size pieces and steam or boil. Mash and season as for potatoes. 1 tsp nutmeg may be added.
2 quarts hot milk (2 to 2 1/2)
8 ounces margarine
2 ounces salt (3 tbsp)
Servings: 50
1. Peel and eye potatoes. Cut into uniform-size pieces. Steam or boil. When done, drain and place in mixer bowl. Mash, using wire whip attachment, on low speed until there are no lumps. Whip on high speed about 2 minutes.
2. Add hot milk, margarine, and salt. Whip on high speed until light and creamy.
Notes:
A low-moisture white potato must be used to produce a fluffy product. Potato water may be substituted for part of the milk.
8 oz nonfat dry milk powder and 2-2 1/2 qt water may be substituted for the liquid milk. Sprinkle dry milk over potatoes before mashing.
Dehydrated potatoes (2-2 1/2 lb) may be substituted for the raw potatoes. Follow processor's instructions for preparation.
Seasonings for mashed potatoes: chives, dill, garlic, ground horseradish, nutmeg.
VARIATIONS:
Duchess Potatoes. Add 18 eggs (2 lb), beaten, to mashed potatoes. Add additional milk if necessary. Pile lightly into baking pans. Bake at 350°F for 20-30 minutes, or until set.
Roasted Garlic Mashed Potatoes. Add 8 oz roasted garlic along with the milk and margarine. Roasted Garlic: Preheat oven to 350°F. Remove the loose outside skins of the garlic heads by rolling them back and forth on cutting board, being careful not to loosen the cloves. Place garlic heads on a baking sheet. Drizzle 1/2 tsp olive oil over each head to coat. Roast until tender, about 1 hour. Cool. Cut garlic head horizontally, exposing the soft flesh. Using a table knife, press the softened cloves out of their skins. Drizzle baked garlic pulp with olive oil. Store covered in refrigerator. Use within 48 hours.
Mashed Potato Casserole. Add 1/2 cup chopped chives; 1/2 cup crisp, cooked, crumbled bacon; 12 oz cream cheese; 1 tsp white pepper; and 1;4 tsp garlic powder. Mix until blended. Place in baking pans. Sprinkle lightly with grated Parmesan cheese and paprika. Brush lightly with melted margarine. Bake at 375°F for 30 minutes or until light brown.
Potato Croquettes. Add 18 egg yolks, well beaten. Shape into croquettes and dip in egg-milk mixture and crumbs. Chill. Fry in deep fat at 360°F for 5-8 minutes.
Potato Rosettes. Force Duchess Potatoes through a pastry tube, forming rosettes. Bake at 350°F until lightly browned. Use as a garnish for planked steak. .
Whipped Rutabagas and Potatoes. Peel 10 lb (AP) rutabagas and 5 lb potatoes. Cut into uniform-size pieces and steam or boil. Mash and season as for potatoes. 1 tsp nutmeg may be added.
Last edited: