Category

Mashed Potatoes

In Mashed Potatoes, Side Dishes

Timeless Baked Cheesy Potatoes

Timeless Baked Cheesy Potatoes

Yield: 20 each 6 oz servings

Ingredients:

 Cornflake Topping

  • 2 cups Cornflake cereal, measured, then crushed
  • 1/3 cup Butter, melted
  • ½ tsp Paprika

Cheesy Baked Potatoes

Directions:

  1. Preheat oven to 350°F.
  2. For Cornflake Topping, mix crushed cornflakes with melted butter and paprika in a bowl, and set aside.
  3. In a stand mixer bowl, combine Reser’s Special Request Natural Yukon Mashed Potatoes, sour cream, and Dijon mustard, and mix gently until well combined.
  4. Add shredded Cheddar cheese to the potato mixture, and mix in until incorporated.
  5. Prepare a 2-inch half pan with pan spray, fill with potato mixture, and smooth top with an offset spatula.
  6. Top potato base with a thin layer of Cornflake Topping
  7. Bake uncovered for 40-50 minutes until golden brown and heated through.
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In Mashed Potatoes, Side Dishes

Greek Garlicky Potato Dip (Skordalia)

Greek Garlicky Potato Dip (Skordalia)

Yield: 15 each appetizer servings

Ingredients:

  • 5 lbs Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
  • 2 cups Almonds, blanched and slivered
  • 40 each Garlic cloves, peeled
  • 1 Tbsp Kosher salt
  • 1 ¼ cups Lemon juice, fresh
  • 2 ½ cups Extra virgin olive oil, plus more for garnish
  • 1 cup Green onions, thinly sliced for garnish
  • Pita bread, brushed with olive oil and grilled

Directions:

  1. Process almonds, garlic, kosher salt, and lemon juice in a food processor until smooth.
  2. Add mixture to a large stainless bowl with Reser’s Special Request Natural Yukon Mashed Potatoes.
  3. Mix to combine, taking care to not overmix.
  4. Add in Extra virgin olive oil and mix to combine.
  5. Check seasoning.
  6. Refrigerate at least 2 hours before serving to let allow flavors to meld.
  7. Portion 8 oz into a cup or large ramekin, drizzle with extra virgin olive oil, and garnish with sliced green onions.
  8. Allow the dip to warm up 5-6 minutes before serving with grilled pita.
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In Mashed Potatoes, Side Dishes

Ultimate Breakfast Potato Pie

Ultimate Breakfast Potato Pie

Yield: 10 each 8 oz side dish servings

Ingredients:

Directions:

  1. Preheat oven to 375°F.
  2. Cut a round of parchment paper to fit into the bottom of the springform pan.
  3. Lightly flour a cleaned work surface and roll out the pie crusts to fit halfway up each of the springform pans.
  4. With a paddle attachment and a stand mixer, mix Reser’s Special Request Natural Yukon Mashed Potatoes with eggs, flour, and salt.
  5. When combined, mix in the cooked bacon and chives.
  6. Fill the crusts evenly with 45 oz potato filling and top each pie with 1/2 cup shredded sharp Cheddar.
  7. Bake for 50-60 minutes until golden brown.
  8. Let cool completely on a rack.
  9. Cut each pie into 8 servings and reheat each slice in the oven for 3-4 minutes to warm through prior to plating.
  10. Top each slice with a sunny-side-up egg and fresh ground black pepper.
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In Mashed Potatoes, Side Dishes

African Sweet Potato Soup

African Sweet Potato Soup

Yield: 16 each 5 oz servings

Ingredients:

Directions:

  1. In a heavy-bottomed 8-quart stockpot, heat the oil over medium heat.
  2. Add the ginger and cook to soften without browning for 1-2 minutes.
  3. Add the Berbere spice and lightly toast for 20-30 seconds stirring constantly.
  4. Add the canned tomatoes, stock, Reser’s Special Request All Natural Mashed Sweet Potatoes, and peanuts. Bring to a simmer.
  5. Cook on a low simmer for 15-20 minutes until the soup has thickened and the peanuts have softened.
  6. Take off heat and puree with an immersion blender.
  7. Taste and season with kosher salt as needed.
  8. To serve, place an 8 oz ladle into a bowl and top with crushed peanuts and cilantro.
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In Mashed Potatoes, Side Dishes

Potato Leek Soup

Potato Leek Soup

Yield: 20 each 6 oz bowls

Ingredients:

  • 5 lbs bag Reser’s® Special Request™ Creamy Deluxe Mashed Potatoes with Pepper (71117.14446)
  • 1/4 cup Butter
  • 4 cups Leeks, sliced lengthwise, washed, and sliced into 1/4-inch thick half-moons (white and light green parts only)
  • 1 quart Chicken stock
  • 2 cups Whole milk
  • 2 each Bay leaves
  • 2 tsp Kosher salt
  • 1/2 cup Green onions, thinly sliced on the bias for garnish

Directions:

  1. Melt butter in a heavy-bottomed 8-quart stockpot.
  2. Add sliced leeks and kosher salt and cook over low heat stirring often until the leeks are softened but not browned, 6-8 minutes.
  3. Reduce heat and add Reser’s Special Request Creamy Deluxe Mashed Potatoes, chicken stock, milk, and bay leaves and whisk until fully incorporated.
  4. Heat over medium-low heat for 20-25 minutes, stirring occasionally.
  5. Take off the heat and puree with an immersion blender.
  6. Check the seasoning and place in a bain-marie for service.
  7. Garnish each serving with thinly sliced green onions.
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In Mashed Potatoes, Side Dishes

Savory Onion Potato Bake

Savory Onion Potato Bake

Yield: 20 each 5 oz servings

Ingredients:

Directions:

  1. Heat the oven to 375°F.
  2. In a large mixing bowl, add Reser’s Special Request Creamy Deluxe Mashed Potatoes, eggs, sliced green onions, Parmesan, and 1 cup French-fried onions.
  3. Mix well until combined and place into buttered 12-inch cast iron pan.
  4. Top with remaining French-fried onions and bake for 25-30 minutes.
  5. Top should be golden brown and heated through, but onions not burnt.
  6. Keep warm to serve.
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In Mashed Potatoes, Side Dishes

Potato-Cheddar Ale Soup

Potato-Cheddar Ale Soup

Yield: 20 each 6 oz servings

Ingredients:

  • 5 lbs Reser’s® Special Request™ All Natural Yukon Mashed Potatoes (71117.94501)
  • 1 Yellow onion, diced
  • 1 Tbsp Granulated garlic
  • 2 tsp Kosher salt
  • 1 tsp White pepper
  • 6 cups Chicken broth
  • 1 cup Heavy cream
  • 2 cups Cheddar cheese, shredded
  • 12 oz Pale ale beer
  • 1 cup Green onion, thinly sliced
  • 2 cups Bacon bits
  • 2 cups toasted mini croutons

Directions:

  1. Place the chicken broth, salt, pepper, granulated garlic, and onion in a large stockpot and bring to a simmer.
  2. Reduce heat, add Reser’s Special Request Yukon Gold Mashed Potatoes, and stir until fully incorporated.
  3. Heat over medium for 20 minutes, stirring occasionally.
  4. Off the heat, add the beer, heavy cream, and Cheddar cheese and whisk until fully incorporated.
  5. Serve bowls and garnish each with bacon, green onion, and croutons.
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In Mashed Potatoes, Side Dishes

Sweet Potato Soup with Burnt Ends & Smoked Cheddar

Sweet Potato Soup with Burnt Ends & Smoked Cheddar

Yield: 16 Servings

Ingredients:

Directions:

  1. Steam or microwave Reser’s Special Request All Natural Sweet Mashed Potatoes in the bag until hot.
  2. Combine the remaining soup ingredients in a saucepan and bring to a low simmer.
  3. Add the hot sweet potatoes and whisk until smooth.
  4. Keep warm and covered for service.
  5. For service, ladle soup into a bowl and top with Cheddar cheese and burnt end pieces.
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In Mashed Potatoes, Side Dishes

Sweet Potato Waffles

Sweet Potato Waffles

Yield: 50 each 4-inch Waffles

Ingredients:

Directions:

  1. Preheat waffle iron.
  2. Combine Reser’s All Natural Mashed Sweet Potatoes with all ingredients, except the egg whites and sugar.
  3. Mix until just combined. Do not over-mix.
  4. With a mixer, combine the egg whites and sugar and beat on high until firm peaks form.
  5. Fold the egg white and sugar mixture into the sweet potato mixture.
  6. Pour mix onto waffle iron and cook until golden.
  7. Serve with warm maple syrup and sliced bananas.
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In Mashed Potatoes, Side Dishes

Mashed Potato-Brisket Bowl

Mashed Potato-Brisket Bowl

Yield: 12 entrée bowls

Ingredients:

Directions:

  1. Mix brisket, corn, BBQ sauce, Reser’s Baja Café Pico De Gallo in a bowl and keep warm.
  2. Heat Reser’s Creamy Deluxe Mashed Potatoes with Pepper in a steamer or water bath.
  3. For each order, place a 6 oz scoop of Creamy Deluxe mashed potatoes in a bowl.
  4. Top the potatoes with a 6 oz scoop of BBQ brisket mixture.
  5. Top with shredded Cheddar cheese and brown under broil until cheese is melted.
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