Potatoes - Smashed and Fluffed 

Steamed in a hotel pan! An easy way to get a robust taste of potatoes in a large quantity.

*And because of the butter, these will chill, freeze, thaw and reheat OK!

25 pounds of potatoes make about 100 1/2-cup servings of mashed potatoes, so one pound of potatoes -- about three average-sized spuds -- makes about four servings.

A half-cup serving is what I would call modest. Consider what else you are serving.
In 4 inch deep hotel pan:
1 1/2 c fresh cold water
2 T sea salt (this is a salty briny tasting steaming water) It covers the bottom of the pan.
10-12 lbs washed red or yellow or brown potatoes (cut big ones to medium sized)

Steam 1 hour on convection roast 450* on the middle rack with the lid on.

Poke them all the way through with a paring knife to see if they are very soft. Maybe you'll need to roast another 20 min or so.

When very soft, DRAIN the water that remains.

1 whole lb (and an extra stick too, if you put 12 lb in) unsalted butter directly to the hotel pan of potatoes!

**This is an important step because I read that the butter coats the starch molecules in the potatoes, which, if you want to add milk keeps the milk from making the potatoes gummy or gluey. The starch is already holding onto the butter and won't absorb the moisture from the milk.

While the butter is melting use a sharp knife to cut through the potatoes to make their skins into small enough pieces.

Salt to taste and stir, breaking up the potatoes, but also fluffing them, not actually smashing them! I fluff and break up with a flat bottomed pancake turner, or sturdy silicone scraper.

Fluff until all the butter is absorbed.

Leave lid off and let them roast another 20 min or so to really allow the butter to be absorbed.

Now you may want to add 1 c heavy cream each pan or whole milk. BUT if you are re-warming them, add the cream to the cold potatoes and let it warm with them. That way the starch will not absorb too much liquid and become gluey.

Be sure to top them with more butter to prevent a skin from forming. If it does, stir it in before serving.

With all that fat, they often need another stick of butter each pan, maybe even 2 sticks.

Cookbook Home | About | Search