1 batch will fill two 2.5 inch pansPortion with a leveled off #8 disher
Course Side Dish
Keyword Volume Recipes
Servings 1004 ounce servings
Ingredients
30lbsrusset potatoes
Salt as needed for boiling2 tablespoons per large stock pot
1lbbuttersoftened
1lbcream cheesesoftened
1quarthalf and half
2stems fresh rosemary
6-10garlic clovessmashed
1tablespoonsalt
1tablespoonwhite pepper
2teaspoonsblack pepper
garnish: chopped green onions or chives
Instructions
PREP
Allow butter and cream cheese to come to room temperature.
Chop green onions or chives, reserve for garnish
Peel potatoes, rinse, and cut into large chunks. Store in clean water overnight.
COOK
Place potatoes in a large stockpot and fill with enough fresh water to cover the potatoes by about 2 inches. Add two tablespoons of salt per stock pot. Bring to a boil on high, then reduce heat and simmer until tender. Test for donenesses by crushing with a pair of tongs.
While potatoes cook, heat half and half to a low simmer with garlic and rosemary. Remove from heat and allow to steep until potatoes are done.
Drain cooked potatoes and return to pot to steam dry.
Add potatoes to large stand mixer. Top with butter and cream cheese. Process with paddle attachment on low until butter and cream cheese are well incoporated. Add pepper. Strain Half and Half mixture into potatoes. Discard rosemary and garlic solids. Set stand mixer speed to medium and process until creamy.
Taste and adjust seasonings.
Cool uncovered, then press plastic wrap into mashed potatoes and seal tightly. Refrigerate for up to two days.
REHEAT AND SERVE
Reheat at 250*F stirring frequently, for about 2 hours or until potatoes are 135*F. Dot with butter and sprinkle minced chives for garnish.
Notes
Note: One recipe will fill 2, 2.5 pans or 1, 4 inch pan (filled to the brim).