Mashed Potatoes Waldorf
By: Anonymous
Published: Sunday, December 6, 2009 - 12:15am

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. 2 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. 6 NOTE: 7 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. 8 NOTE: 9 2. IF POTATOES BECOME DRY WHILE STANDING ON STEAM TABLE, ADD HOT MILK OR HOT WATER; MIX WELL. 10 NOTE: 11 3. OVERWHIPPING, IN STEP 4 BASIC RECIPE AND VARIATIONS 1 AND 3, WILL RESULT IN AN EXCESSIVE OVER YIELD. 12 SERVING SIZE: 2/3 CUP