Mashed Potatoes Waldorf

Ingredients

2 1/2 gal WATER, BOILING
1 pound BACON,SLICED FZ
2 cups CHEESE CHEDDER
1 pound CHEESE CHEDDER
1 cup BUTTER PRINT SURE
2 1/4 cups MILK, DRY NON-FAT L HEAT
2 1/2 quarts POTATO INST GRA #10
2 pounds ONIONS DRY
1/4 cup SHORTENING, 3LB
1 pound tsp PEPPER BLACK 1 CN
5 teaspoons SALT TABLE 5LB

Preparation

1
1. BLEND POTATOES AND MILK TOGETHER. SET ASIDE FOR USE IN STEP 3.
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2. BLEND WATER, BUTTER OR MARGARINE, SALT AND PEPPER IN MIXER BOWL.
3
3. AT LOW SPEED, USING WIRE WHIP, RAPIDLY ADD POTATO AND MILK MIXTURE TO LIQUID; MIX 1/2 MINUTE. STOP MIXER; SCRAPE DOWN SIDES AND BOTTOM OF BOWL.
4
4. COOK BACON UNTIL CRISP. DRAIN. CRUMBLE BACON. SAUTE' ONIONS IN SALAD OIL OR MELTED SHORTENING UNTIL TENDER. ADD BACON, ONIONS AND CHEESE.
5
WHIP AT MEDIUM SPEED 1 MINUTE. DO NO OVERWHIP. SPREAD EQUAL AMOUNT POTATO MIXTUE IN 2 LIGHTLY GREASED STEAM TABLE PANS (12 BY 20 BY 4-INCHES). USE CHEESE; SPRINKLE EQUAL AMOUNT OVER POTATOES IN EACH PAN. BAKE IN 400 F. OVEN 25 MINUTES OR IN 350 F. CONVECTION OVEN 10 MINUTES ON HIGH FAN; CLOSED VENT OR UNTIL CHEES IS MELTED AND LIGHTLY BROWNED.
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NOTE:
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1. IN STEP 3, CONSISTENCY MAY BE CONTROLLED BY RESERVING 2 QT HOT LIQUID BDFORE ADDING POTATO MIXTURE. ADD LIQUID IN STEP 4, DURING WHIPPING, UNTIL PROPER CONSISTENCY IS OBTAINED.
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NOTE:
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2. IF POTATOES BECOME DRY WHILE STANDING ON STEAM TABLE, ADD HOT MILK OR HOT WATER; MIX WELL.
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NOTE:
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3. OVERWHIPPING, IN STEP 4 BASIC RECIPE AND VARIATIONS 1 AND 3, WILL RESULT IN AN EXCESSIVE OVER YIELD.
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SERVING SIZE: 2/3 CUP

Tools

 



Yield:

100.0 servings

Added:

Sunday, December 6, 2009 - 12:15am

Creator:

Anonymous

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