Chef Don’s Kitchen Recipe File  
RECIPE NAME: Mashed Potatoes with Val Grande or Idiazabil Original Date:
DIRECTORY: Vegetables & Starches 2/29/96
    Revision Date:
     
Sensitivity: Do not overmix potatoes or they will get gummy.

Ingredients

6 cups

12 cups

Specs
russet 50 ct, peeled, whole 3 lb wt 6 lb wt  
unsalted butter ½ cup 1 cup  
sour cream ½ cup 1 cup  
Val Grande cheese, grated

or:

Idiazabil cheese, grated

 1 cup

1 cup

 2 cups

2 cups

  
salt mix 3:1 2 tsp 4 tsp  
black pepper, freshly ground ½ tsp 1 tsp  
       

In a medium saucepan place potatoes and cover with cold water. Cook until just done, strain.

In kitchen aid mixer put potatoes, butter, sour cream, salt mix and pepper whip slowly to mash.

Add grated cheese and mix thoroughly.

Put in a metal 1/6th hotel pan and keep warm for service.

OR:

Cool in shallow pan in walk in.

When cool place in a clean container. Label, date, initial and refrigerate.

To reheat: place in a 2" hotel pan, cover tightly with foil and steam until just heated through.

NOTE:

DO NOT HEAT ON STOVETOP IN PAN.