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Holding Mashed Potato

Discussion in 'Professional Chefs' started by TopherInTulsa, Jan 17, 2018.

  1. Jan 17, 2018 #1
    TopherInTulsa

    TopherInTulsa

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    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?
     
  3. Jan 17, 2018 #2
    don rich

    don rich

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    Temp. Lid on in a Bain and you should be fine
     
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  4. Jan 17, 2018 #3
    don rich

    don rich

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    Keep your temp at a min of 140. Or in pastry bags in water at temp
     
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  5. Jan 17, 2018 #4
    someday

    someday

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    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.
     
  6. Jan 17, 2018 #5
    don rich

    don rich

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    Again, minimum holding temp 140. Warm doesn’t cut it.
     
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  7. Jan 17, 2018 #6
    someday

    someday

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    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: Jan 17, 2018
  8. Jan 18, 2018 #7
    Flatheadfoodie

    Flatheadfoodie

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    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.
     
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  9. Jan 18, 2018 #8
    TopherInTulsa

    TopherInTulsa

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    Thank you so much Don rich!! I didn’t even think about pastry bags! I appreciate it very very much!
     
  11. Jan 18, 2018 #9
    TopherInTulsa

    TopherInTulsa

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    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.
     
  12. Jan 18, 2018 #10
    TopherInTulsa

    TopherInTulsa

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    Flathead thank you for the suggestion, as soon as I clock in these methods are going into effect! Thank you everybody!
     
  13. Jan 21, 2018 #11
    Cdp

    Cdp

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    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
     
  14. Jan 22, 2018 #12
    TopherInTulsa

    TopherInTulsa

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    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
     
  15. Jan 23, 2018 #13
    Chef_Aaron_B

    Chef_Aaron_B

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