Mashed Idaho® Potatoes Diablo and Scalloped Idaho® Potatoes
Yield: 24 servings
Ingredients:
- Mashed Idaho Potatoes Diablo
- 10-1/2 cups boiling water
- 5-1/4 cups dehydrated Idaho potato agglomerates
- 1/4 cup butter
- 1/2 cup chopped parsley
- 2 tablespoons lemon juice
- 2 tablespoons Dijon-style mustard
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Scalloped Idaho Potatoes
- 12 cups dehydrated Idaho potato slices
- 5 cups sliced leeks, greens included
- 7 cups sliced mushrooms
- 1 tablespoon minced garlic
- 3/4 cup butter
- 1 cup flour
- 9 cups lowfat milk
- 1/4 cup chopped parsley
- 1-1/2 teaspoon salt
- 1 teaspoon black pepper
- 4 cups grated Fontina* cheese
- *Cheddar or Swiss cheese may be substituted, if desired.
Directions:
Mashed Idaho Potatoes Diablo
- Pour boiling water into mixing bowl.
- Pour potato agglomerates in slowly, with whip attachment on slow until potatoes are incorporated. Scrape down sides and whip on high until potatoes are fluffy, about 3 minutes.
- Add remaining ingredients and mix until well combined. Do not overmix.
- To serve: Scoop or spoon 1/2 cup mashed potatoes onto each plate.
Scalloped Idaho Potatoes
- Bring a stockpot of water to a low boil.
- Add potato slices and simmer 15 minutes, or until tender.
- Drain well and set aside.
- Sauté leeks, mushrooms and garlic in 1/4 cup butter in a large sauté pan for 10 minutes, or until golden brown.
- Melt remaining 1/2 cup butter in a large saucepan. Remove from heat and gradually whisk in flour. Return to low heat 1-2 minutes, stirring constantly.
- Remove from heat and gradually whisk in milk. Return to medium heat and bring to a boil, stirring constantly. Reduce heat and simmer 10-15 minutes, stirring constantly.
- Stir in leek-mushroom mixture and parsley. Season with salt and pepper and remove from heat.
- Spread half the potato slices in bottom of hotel pan. Top with half the sauce; sprinkle with half the cheese.
- Top with remaining potatoes and remaining sauce.
- Bake at 375 degrees F, uncovered, for 20 minutes.
- Top with remaining cheese and bake an additional 20 minutes.
- To serve: Divide potatoes into 24 servings, approximately 3.5 oz. each.