Perfect soft mash for service.

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Joined Jul 7, 2016
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
 
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Joined Oct 31, 2012
Can you describe your situation in better detail?  It sounds like you are serving cold mashed potatoes. 
 
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Joined Jul 7, 2016
Reheating wise it's difficult big chunks of mash potato that'll have to mash again as I warm it through.
 
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Joined Oct 22, 2010
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.
 
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Joined Jun 27, 2012
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.
 
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Joined Jul 18, 2016
Here is my smash recipe.
     
GramsIngredient  
9580White Potatoes  
1190Butter  
1190Heavy Whipping Cream  
1190Milk (Gallon)  
100Garlic  
100Horseradish  
100Sea Salt Chrystal Baleine  
40Peppercorns  
     
     
     
     
     
     
     
13490Total Servings @ 958g14
 
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Joined Oct 10, 2005
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.
 
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