Category

Side Dishes

White Cheddar Potato Soup

White Cheddar Potato Soup

Yield: Approximately 1 gallon; 16-8 oz. servings

Ingredients:

  • 5 lb. bag Reser’s White Cheddar Mashed Potatoes (71117.14317)
  • 2 quarts Whole milk
  • 1/4 cup Chives, dried
  • 1 Tbsp Kosher salt
  • Fresh thyme leaves for garnish
  • White Cheddar cheese, grated for garnish

Directions:

  1. Heat the bags of Reser’s White Cheddar Mashed Potatoes in a steamer or hot water bath until hot.  
  2. Squeeze the hot potatoes into an 8 quart or larger soup pot and add the remaining ingredients.
  3. Mix with a whisk until smooth and heat over low heat, stirring as it heats through.
  4. Check seasoning for salt, add more if necessary.
  5. Pour into bowls and garnish with fresh thyme leaves and grated White Cheddar cheese.
 

Yukon Gold Potato Pancakes

Yukon Gold Potato Pancakes

Yield: 40 each 2 oz cakes

Ingredients:

  • 5 lb. bag Reser’s Special Request All Natural Yukon Gold Mashed Potatoes (71117.94501)
  • 3 each Eggs, beaten 
  • ½ cup AP Flour plus extra for dredging
  • 3 Tbsp sugar
  • 1 Tbsp vanilla extract
  • ½ cup canola oil

Directions:

  1. Heat griddle to 350°F.
  2. Combine Reser’s All Natural Yukon Gold Mashed Potatoes and all other ingredients in a large bowl and mix with gloved hands to combine.  
  3. Scoop with a 2 oz (#16 disher) and shape into a pancake with hands.
  4. Dredge lightly in flour and cook on griddle until golden with canola oil.  
  5. Flip and fry the other side.
  6. Serve with fresh berries and warm maple syrup.
 

White Cheddar Twice-Baked Potatoes

White Cheddar Twice-Baked Potatoes

Yield: 20 Twice-Baked Potato Halves

Ingredients:

  • 10 each 6-8 oz Russet potatoes
  • 2 Tbsp Avocado oil
  • 1 Tbsp kosher salt
  • 5 lb. bag Reser’s White Cheddar Mashed Potatoes (71117.14388)
  • 2/3 cup Parmesan, shredded
  • ½ cup Chives, minced, 2 Tbsp reserved for garnish
  • ½ cup Butter, melted

Directions:

  1. Heat oven to 400°F.
  2. Pierce each potato several times with a fork.
  3. Toss the potatoes with avocado oil and season with kosher salt
  4. Bake for 40-50 minutes, until the flesh can be easily pierced with a fork.
  5. Let cool on a rack for 15- 20 minutes.
  6. When cool, halve the potatoes, scoop out some of the potato pulp, and place into a large metal bowl.
  7. Mix the potato pulp with Reser’s White Cheddar Mashed Potatoes, shredded Parmesan, and chives, being careful not to overwork.
  8. Fill the potato mixture back into the baked skins on a sheet pan.
  9. Brush each half with butter and place into oven.
  10. Bake for 12-15 minutes until browned and heated through.
  11. Garnish each half with minced chives.
 

Smoked Scalloped Potatoes

Smoked Scalloped Potatoes

Yield: 18, 5 oz Side Portions

Ingredients:

  • 5 lb. bag Reser’s Scalloped Potatoes (71117.56001)
  • 2 Tbsp Butter
  • 2 Tbsp Garlic, minced
  • 1 Tbsp Shallot, minced
  • 1 tsp Thyme, minced
  • 1 cup Smoked Cheddar, shredded
  • 1 cup White Cheddar, shredded

Directions:

  1. Heat smoker to 225°F.
  2. Heat butter in a small sauté pan and sauté garlic and shallots until softened, but not browned.
  3. Add minced thyme and take the heat.
  4. In a metal bowl, mix the Reser’s Scalloped Potatoes with the sauteed garlic mixture to combine.
  5. Fill into a sprayed 2” half hotel pan.
  6. Top with shredded cheese and wrap with foil.
  7. Smoke for 1 hour.
  8. Remove foil and finish in a 375°F oven for 12-15 minutes until cheese is golden brown.
  9. Keep warm until service.
 

Smokey Pimento Mac and Cheese

Smokey Pimento Mac and Cheese

Yield: 12 each 8 oz servings (side dish)

Ingredients:

  • 5 lb. bag Reser’s Deluxe Macaroni and Cheese (71117.14905
  • 6 oz Cream cheese, softened at room temperature
  • 1 cup Sharp Cheddar cheese, shredded
  • 1 ½ tsp Smoked paprika
  • 1 ¼ cup Pimentos, diced and drained

Directions:

  1. In a steamer or large stockpot, heat the Reser’s Deluxe Macaroni and Cheese bag for 20-22 minutes.
  2. Open the bag into a 6” 1/3rd pan and mix in the softened cream cheese, sharp Cheddar, and smoked paprika with a rubber spatula.
  3. Fold in the 1 cup of pimentos, reserving ¼ cup for garnish, and keep warm on a steam table.
  4. To serve, place 8 oz of the smokey pimento mac and cheese into a bowl and garnish with small diced pimentos.
 

Sweet Potato Soup with Country Ham

Sweet Potato Soup with Country Ham

Yield: 16 each- 9 oz portions

Ingredients:

  • Sweet Potato Soup (yield 1 gallon)
    • 1 Yellow onion, diced
    • 1 Carrot, peeled and diced
    • ¼ cup Butter
    • 2 tsp Kosher salt
    • 2 Quarts Chicken stock
    • 5 lb. bag Reser’s Mashed Sweet Potatoes (71117.94504
    • 1 ½ tsp Hot sauce
    • 1 lb Country ham, seared in cast iron pan and diced small
    • 4 oz Peanuts, dry roasted and crushed
  • Roasted Peanut Crema (yield 2 cups)
    • ½ cup Peanuts, dry roasted
    • 1 ½ cup Sour cream
    • ½ tsp Kosher salt
    • 1 ½ Tbsp Apple cider vinegar

Directions:

  1. In an 8-quart stockpot, melt the butter.
  2. Add the onion, carrot and kosher salt and cook 4-5 minutes until softened, but not browned.
  3. Add the Chicken stock and mashed sweet potatoes and whisk to combine.
  4. Cook over medium heat, stirring often, until the vegetables are softened.
  5. Season with hot sauce and puree with an immersion blender, keep warm.
  6. For the peanut crema, combine all ingredients in a high-powered blender and blend 30-45 seconds until smooth.
  7. To serve, place 8 oz of soup in a large soup bowl, garnish with 1 oz diced ham, drizzle of crema, and crushed peanuts.
 

Tex-Mex Smokehouse Beans

Tex-Mex Smokehouse Beans

Yield: 24 each 6 oz side dishes

Ingredients:

  • Pickled Red Onions
    • 4 cup Red onion, julienned
    • 1 ½ cup Apple cider vinegar
    • ½ cup Water
    • 2 tsp Kosher salt
    • ¼ cup Sugar
  • BBQ Bean Base
    • 8 lb. tub Reser’s Smokehouse BBQ Beans (71117.14172)
    • 2 Tbsp Ancho chile powder
    • Smoked ham, diced small
    • 1 cup Roasted red bell pepper, diced and drained

Directions:

  1. For pickled red onions, place julienned red onions in heatproof container.
  2. In a small saucepan, bring the vinegar, water, salt, and sugar to a boil.
  3. Pour vinegar brine over the onions and stir to combine.
  4. Cover and let cool to room temperature.
  5. Refrigerate 8-10 hours until ready to use.
  6. For BBQ Bean Base, in an 8-quart pot, combine Reser’s Smokehouse BBQ Beans, ancho chili powder, diced ham and red peppers.
  7. Heat over medium heat until heated through.
  8. Place into a steam table pan and cover.
  9. To serve, place 6 oz of the BBQ beans in bowl and top with pickled red onions.
 

Lemon and Corn Cake with Peach Compote

Lemon and Corn Cake with Peach Compote

Yield: 30 portions (2 each 200 ½ pans)

Ingredients:

Lemon and Corn Cake

  • 3 cups AP flour
  • 2 ¼ cups Yellow cornmeal
  • 1 cup Sugar
  • ¼ cup Baking powder
  • 2 tsp Salt
  • 1 cup (2 stick) Butter, melted
  • 6 each Eggs, beaten
  • 1 ½ cups Sour cream
  • 4 lb.(1 bag) Reser’s Sweet Corn with Butter (71117.56013)
  • 2 each Lemons, juiced and zested

Peach Compote

  • 8 each Peaches, pitted and diced
  • ½ cup Sugar
  • 2 Tbsp Lemon juice, fresh
  • ½ cup water

Directions:

  1. For Peach Compote, place diced peaches, sugar, lemon juice and water into a medium saucepan and bring to a boil.
  2. Reduce heat to low and cook for 10-12 minutes or until peaches have softened.
  3. Let cool to room temperature.
  4. Refrigerate until ready to use.
  5. For Lemon and Corn Cake, preheat oven to 375°F.
  6. In a large bowl, mix AP flour, cornmeal, sugar, baking powder and salt.
  7. In a separate bowl, whisk together melted butter, eggs, sour cream, lemon zest, lemon juice, and Reser’s Sweet Corn with Butter.
  8. Divide between two greased and floured 200 ½ pans (68 oz each).
  9. Bake for 35-40 minutes until golden brown and a toothpick inserted into the middle of the cake comes out crumb free.
  10. To build, layer ¼ cup Peach Compote on top of 1 round of Lemon and Corn Cake, cut with 3” ring mold/ Dust plate with powdered sugar to dust plate
 

Ancho Chile Sweet Potatoes with Goat Cheese

Ancho Chile Sweet Potatoes with Goat Cheese

Yield: 16- 5 oz portions

Ingredients:

Directions:

  1. In a steamer or hot water bath, heat the entire bag of Reser’s Special Request™ All Natural Mashed Sweet Potatoes
    for 18-20 minutes or until heated through.
  2. Empty the entire bag into a 4” 1/3rd pan and mix in the Ancho chile powder.
  3. Cover the pan and keep warm.
  4. For service, top a 5 oz portion of the Ancho chile mashed sweet potatoes with 1 Tbsp of toasted pepitas and 1 Tbsp of crumbled Goat cheese.
 

Crispy Parmesan-Garlic Yukon Gold Mashed Potatoes

Crispy Parmesan-Garlic Yukon Gold Mashed Potatoes

Yield: 15- 5 oz portions

Ingredients:

Directions:

  1. In a steamer or large stockpot, heat the Reser’s Special Request™ All Natural Yukon Mashed Potatoes
    for 20-22 minutes until heated through.
  2. In a serving bowl, place the toasted Parmesan bowl with a small amount of the mashed on the bottom to keep the bowl from moving.
  3. Place 5 oz of the mashed potatoes inside the bowl and garnish with several thyme leaves and 5 garlic cloves.