Holding Mashed Potato

9
0
Joined Jan 17, 2018
Hey guys! New to the forum. Glad I happened upon this website while on a google spree.

I have a pretty straightforward question for y’all! We have to hold mashed potatoes for about 2 and a half to 3 hours per shift. We can’t seem to keep them from souring to quickly. Is it a time issue or a temp issue?
 
1,832
537
Joined Aug 15, 2003
How is it possible that a batch of potatoes goes "sour" in 2-3 hours? That doesn't even hit maximum holding time.

I usually just hold them warm, and scoop small batches into a smaller pot to get hot and adjust consistency/seasoning.
 
58
20
Joined Jun 1, 2015
How is it possible that a batch of potatoes goes "sour" in 2-3 hours? That doesn't even hit maximum holding time.

I usually just hold them warm, and scoop small batches into a smaller pot to get hot and adjust consistency/seasoning.
Again, minimum holding temp 140. Warm doesn’t cut it.
 
1,832
537
Joined Aug 15, 2003
Again, minimum holding temp 140. Warm doesn’t cut it.

Depending on jurisdiction you have up to 4 hours to use or discard food that is "out of temperature control," so after you make potato puree there is a 4 hour window in which to serve for discard it.
 
Last edited:
9
0
Joined Jan 17, 2018
Thank you everybody for your replies and advice and suggestions! Someday, I’m asking a question because I’m looking for information. Giving you the information I have and going from That. Maybe my temp is just outta the norm. I inherited a POS steam table that at lvl 3 on it is just scorching things and breaking cream sauces. I appreciate your professional opinion and your reply makes me think the heat applied at a particular number on the dial is not within the normal range.
 
9
0
Joined Jan 17, 2018
Holding in a steam well with a double boiler 3rd pan style, covered,and stirred about every 30 minutes has always worked for me. Also works with rice for the most part.

Flathead thank you for the suggestion, as soon as I clock in these methods are going into effect! Thank you everybody!
 

Cdp

97
19
Joined Aug 31, 2017
funny had this convo at work yesturday,
and we had a chef call in (like ring a chef from agency)

he said that you change out your ratios,..i went wtf
he said you change your cream and butter ratio to make it thinner to get a better hold time in the bay.

not sure how that works when it boarder line a soup but yeah
 
9
0
Joined Jan 17, 2018
funny had this convo at work yesturday,
and we had a chef call in (like ring a chef from agency)

he said that you change out your ratios,..i went wtf
he said you change your cream and butter ratio to make it thinner to get a better hold time in the bay.

not sure how that works when it boarder line a soup but yeah

We ended up with a Bain setup to keep a slightly lower and more consistent temp! Also decreased the amount we keep on the line. So both things have helped a bunch. But fair enough lol mashed potato soup holds just fine
 
Top Bottom