Par-Cook Potatoes for Garlic Mash??

Discussion in 'Food & Cooking' started by cookinatcamp, Jul 19, 2010.

  1. cookinatcamp

    cookinatcamp

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    Home Chef
    Hello, I'm new to this website and SO glad I found it!! /img/vbsmilies/smilies/smile.gif   I have been a camp cook for a little over a year.  I took on the job with no training and most of the time it's me and a couple of revolving volunteers cooking for 50-200 people....lots of trial and error! Now I know that I love it and the campers say the food has never been better!  Whew.

    My question is about potatoes.  I am making garlic mash for a group of 150 and I would like to peel and par cook the potatoes.  (About 70% done.)  What is the best way to do this as I do realize potatoes are a "potentially hazerdous" food and I want to handle them properly.  I wanted to do this the day before I will be making the garlic mash.  I have a vulcan steamer and will be able to steam 40 lbs of potatoes at a time but it still takes 50 minutes per batch.  I figure I will be preparing about 60-70 lbs of potatoes.

    Thanks!
     
  2. cookinatcamp

    cookinatcamp

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    Well, I was getting desperate for an answer so I kept web searching...here is what I found...I got this off the Idaho Potatoe website by "Dr. Potato" LOL  I guess he uses "Dr." or he would be "Mr. Potato...Head"

    Mashed Potatoes for a Large Crowd


    Friday, February 5th, 2010

    Question: What is the best way to prepare mashed potatoes for 200 people for a sit down dinner?

    Answer: The day before the dinner I would peel the potatoes, cut into large chunks, boil until tender, and take off the stove.  I usually add some concentrated lemon juice or white wine vinegar to the water after the potatoes are cooked, but before draining for a few minutes just to help keep the potatoes from oxidizing or turning gray.  Drain the water off and place in a plastic container.  Let sit covered in a refrigerator or walk in. (A moist towel works well or once cooled, use plastic wrap.) The day of the event re-heat the potatoes in the oven at a low temp (300-325⁰F) then remove, rice or mash, add in the hot milk and butter, don’t over mix.  Serve.
     
  3. chefedb

    chefedb

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    If possible Roast your garlic and puree it ahead Roasting makes it taste better. 55-60 pounds is enough.To steam faster cut spuds smaller .
     
    Last edited: Jul 19, 2010
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  4. pete

    pete Moderator Staff Member

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    I'm not a big fan of cooking the potatoes the day before, for mashed potatoes, but if you must do it you will need to cook the potatoes all the way or they will turn grey in the centers, no matter how much acid you add to them.