schiedadmin In Mashed Potatoes, Side Dishes

Carolina Pork Mashed Bowl

Carolina Pork Mashed Bowl

Yield: 12 each entrees

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.15126)
• 4 lbs Pulled pork
• 4 cups Grilled corn kernels, warmed
• 2 cups Bourbon caramelized red onions
• 2-3 cups Mustard BBQ sauce
• ¾ cup Green onions, sliced

Directions:

1. Place the Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes  in a steamer to heat, 18-20 minutes.
2. Place in a 1/3rd pan to keep warm.
3. Heat the pulled pork and toss with warmed mustard BBQ sauce, set aside to keep warm.
4. To serve in warmed bowl:
   • 6.5 oz of mashed potatoes on bottom of bowl.
   • Top with 6 oz mustard BBQ pulled pork,  1/2 oz bourbon caramelized red onions, 1/3rd cup grilled corn kernels.
   • Garnish with 1 Tbsp green onions.

schiedadmin In Mashed Potatoes, Side Dishes

Shallot-Herb Mashed Potatoes

Shallot-Herb Mashed Potatoes

Yield: 14 each 6 oz sides

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 8 oz Butter
• 1 cup Shallots, julienned
• ½ Tbsp Thyme leaves, roughly chopped
• ½ Tbsp Rosemary leaves, roughly chopped 
• Kosher salt as needed

Directions:

1. In a small saucepan, melt butter and add the julienned shallots.
2. Cook over medium heat until the shallots are softened, but before the butter starts to brown, 3-4 minutes.
3. Once softened, add the herbs and cook for one more minute.
4. Hold the shallot butter in a warm place for service.
5. Heat the Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes in a steamer or water batch until heated through, 18-20 minutes.
6. Place mashed potatoes into a 4″ 1/3rd pan and hold warm.
7. To serve, place 6 oz mashed potatoes into a warmed bowl and top with 1 oz of the shallot-herb butter.

schiedadmin In Mashed Potatoes, Side Dishes

Gourmet Baked Macaroni and Cheese

Gourmet Baked Macaroni and Cheese

Yield: 12 each 8 oz sides

Ingredients:

• 5 lbs Reser’s® Special Request™ Signature Macaroni & Cheese Steam Table
• (71117.14490)
• 4 Eggs, whisked
• 3 Tbsp Dijon mustard
• 1 cup Sharp Cheddar, shredded
• 1 cup White Cheddar, shredded
• 1 cup Kettle chips, crushed

Directions:

1. Preheat oven to 375°F.
2. In a large bowl, whisk together the Dijon mustard and eggs.
3. Fold in the Reser’s Special Request Signature Macaroni & Cheese and ½ cup each of white Cheddar and sharp Cheddar. 
4. Prepare a 2″ half pan with pan spray and fill with the macaroni base.
5. Top with the remaining shredded cheese and bake for 20-25 minutes or until golden brown and heated through.
6. Top with crushed Kettle chips and hold warm to serve.

schiedadmin In Mashed Potatoes, Side Dishes

Irio (Kenyan Potato, Pea, and Corn Mash)

Irio (Kenyan Potato, Pea, and Corn Mash)

Yield: 12 each 7 oz side servings

Ingredients:

• 5 lb Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 1 ½ cups IQF Peas, thawed
• 1 cup IQF Yellow corn, thawed
• 1 cup Butter

Directions:

1. Heat the entire bag of Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes in a hot water bath or steamer until heated, 18-20 minutes.
2. Remove from heat and massage bag to ensure even heating.
3. Empty the mashed potatoes into a 400 1/3rd pan for service.
4. Mix the thawed peas and corn into the mashed potatoes and hold warm.
5. To serve, portion into a warmed dish and top with 1 Tbsp of butter.

schiedadmin In Other Products, Side Dishes

Harissa-Cheddar Potato Gratin

Harissa-Cheddar Potato Gratin

Yield: 12 each 7 oz side servings

Ingredients:

• 5 lb Reser’s® Scalloped Potatoes (71117.56001)
• 1½ Tbsp Harissa paste
• ¾ cup Sharp Cheddar, shredded
• ¾ cup White Cheddar, shredded

Directions:

1. Preheat oven to 375°F.
2. In a medium metal bowl, combine the Reser’s Scalloped Potatoes with the harissa paste.
3. Transfer to a prepared 200 ½ pan and cover with the shredded cheeses.
4. Bake for 25-35 minutes, until the cheese is golden brown.
5. Alternatively, divide 7 oz portions into individual gratin dishes and bake for 10-12 minutes. Serve as a side dish

schiedadmin In Mashed Potatoes, Side Dishes

Sharp Cheddar Potato Popovers with Red Chimichurri

Sharp Cheddar Potato Popovers with Red Chimichurri

Yield: 20 each appetizer servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 5 Eggs, whisked
• 1 tsp Garlic powder
• 3 cups Sharp Cheddar, shredded
• 1 cup AP flour
• 2 cups Parmesan cheese, grated (for rolling balls)
• 4 cups Red chimichurri

Directions:

1. In a medium size bowl, combine Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes with the eggs and garlic powder.
2. Fold in the shredded Cheddar and AP flour.
3. Cover and refrigerate for at least one hour prior to baking.
4. When ready to bake, heat an oven to 400°F.
5. Spray a standard muffin tin with pan spray and set aside.
6. Scoop out 1 1/2 oz scoops of the base with a disher and roll into balls. 
7. Roll each ball in Parmesan to cheese
8. Place into the muffin tin and push down slightly to flatten
9. Bake for 15-18 minutes until golden brown.
10. Let cool on a rack for 10 to minutes before removing.
11. To serve, place 3 each ½ oz ladles of red chimichurri around on a plate and top each with a popover.
12. Refrigerate the popovers and reheat in a 350°F oven for 4-5 minutes as needed.

schiedadmin In Mashed Potatoes

Breakfast Pierogi

Breakfast Pierogi

Yield: 24 each breakfast entrée servings

Ingredients:

• 2 lbs Reser’s White Cheddar Mashed Potatoes (71117.14388)
• 3 cups Sharp Cheddar cheese, grated
• 8 each Eggs, whisked and cooked to soft scramble with butter
• Pierogi dough
• 3 lbs Bacon, cut into lardons and cooked in the oven until golden brown
• 2 lbs Butter, unsalted
• 1 cup Chives, cut into ⅛-inch slices

Directions:

1. To make the pierogi filling, mix together the Reser’s White Cheddar Mashed Potatoes, sharp Cheddar, and scrambled eggs. Set aside.
2. Flour a table and roll out the pierogi dough to ⅛-inch thick. Cut out rounds with a 2-inch cutter and set aside.
3. Brush the edges of the dough with a little water and one scoop with a #100 disher (4 oz) of the potato/egg/cheese filling inside and crimp the edges with fingers.
4. Finish each edge with the tines of a fork to make sure they are sealed.
5. When the pierogis are all filled, they can be covered and refrigerated or frozen.
6. Per order, boil 5-6 pierogis in salted, boiling water until they float (will take longer if cooking from frozen).
7. To finish:
   • Brown 2 Tbsp of butter in a sauté pan..
   • Add the boiled and drained pierogis to the brown butter and cook until crisped slightly.
   • Place pierogis onto a warmed plate, top with brown butter, 1 oz bacon lardons and chives to garnish.

schiedadmin In Mashed Potatoes, Side Dishes

Crispy Pork Cutlet with Ancho Spiced Apples and Sweet Mashed Potatoes

Crispy Pork Cutlet with Ancho Spiced Apples and Sweet Mashed Potatoes

Yield: 12 each entrée servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
• 12 each 8 oz Pork loin chops 
• 2 cups AP flour, seasoned
• 12 Eggs, beaten
• 2 cups Panko breadcrumbs, seasoned
• 6 cups Braised greens of choice
• 4 oz Butter, unsalted
• 2 tsp Ancho chile powder
• 5 lbs Reser’s® Mrs. Giles Spiced Apples (72299.15870)

Directions:

1. Heat fryer oil to 350°F.
2. Pound pork loin chops to ½ inch thick and bread with seasoned flour, then beaten egg, then seasoned panko breadcrumbs and set aside.
3. Heat the Reser’s® Special Request™ Natural Yukon Mashed Potatoes in hot water bath or steamer for 20 minutes, open and transfer to pan to keep warm.
4. In large sauté pan, melt the butter and Ancho chile powder.
5. Add the spiced apples and warm until heated through, transfer to a pan to keep warm.
6. Fry the pork chops until golden brown to 140°F internal temperature, about 2-3 minutes.
7. Plate 6 oz mashed sweet potatoes with fried pork chop, braised greens, and 4 oz Ancho spiced apples.

schiedadmin In Mashed Potatoes, Side Dishes

Redskin Garlic Mashed with Grilled Pork Chop

Redskin Garlic Mashed with Grilled Pork Chop

Yield: 12 each entrée servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Red Skin Garlic Mashed Potatoes (71117.14451) 
• 12 each 10 oz Pork porterhouse, marinated and seasoned with salt and pepper
• 6 cups Collard greens, braised
• 1 ½ cups Mustard BBQ sauce

Directions:

1. Heat the Special Request™ Red Skin Garlic Mashed Potatoes in hot water bath or steamer for 20 minutes, transfer to pan to keep warm.
2. Grill marinated and seasoned pork porterhouse to desired temperature, let rest in butter for 5 minutes before serving.
3. Plate 6 oz Redskin garlic mashed with 4 oz braised collard greens, grilled pork chop, and 1 oz mustard BBQ sauce.

schiedadmin In Mashed Potatoes, Side Dishes

Creamy Potato-Leek Soup with Rosemary Focaccia Croutons

Creamy Potato-Leek Soup with Rosemary Focaccia Croutons

Yield: 15 each entrée servings

Ingredients:

• ½ cup Butter
• 2 cups Leeks, sliced lengthwise, washed, and sliced into ¼-inch slices (white and light green parts only)
• 2 tsp Kosher salt
• 1 tsp Thyme leaves, chopped fine
• 1/3rd cup AP Flour
• 6 cups Chicken stock
• 2 cups Heavy cream
• 5 lbs bag Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
• 3 cups Focaccia, ½-inch dice
• 2 Tbsp Olive oil
• 1 tsp Kosher salt
• 1 tsp Rosemary leaves, chopped fine

Directions:

1. Halve the leeks and rinse thoroughly. Drain to dry. Slice into half-moons.
2. Melt the butter in a stock pot, and sauté leeks, thyme and salt. Add flour and whisk to make a roux. 
3. Add in the chicken stock, heavy cream, Reser’s Special Request Natural Yukon Mashed Potatoes and whisk to combine. Let cook for 10 – 15 minutes.
4. Meanwhile, toss the focaccia with olive oil, salt and rosemary. Place in a 400℉ oven for 7 minutes or until golden brown. 
5. Check soup for seasoning with kosher salt and blend with immersion blender. Ladle soup into a bowl. Garnish with rosemary croutons.