Herb Smashed Potatoes

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1
Mediterranean Extra Virgin Olive Oil
30 ml
2
Markon Jumbo Spanish Onions, diced
360 g
3
Yukon Gold Potatoes, sliced in two
2.27 kg
4
Jumbo Sweet Potatoes, sliced in two
1.36 kg
5
1% Buttermilk, warmed
759 ml
6
Markon Fresh Italian Parsley, chopped
30 g
7
Whole Liquid Eggs
30 ml
8
Markon Fresh Rosemary, chopped
30 g
9
Roasted Garlic, minced
15 g
10
Kosher Salt
30 g
11
Trade East Ground Black Pepper
5 g
Instructions

Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place olive oil in a heated sauté pan. Add the onions. Sauté until tender. Season to taste with salt and pepper. 2] Place the potatoes in a large pot of salted boiling water. Simmer 15-20 minutes or until the potatoes are tender and soft enough to mash. Place in a colander. Allow to drain. While still hot place in a large stainless steel electric mixing bowl fitted with a paddle attachment. 3] Add the onions, buttermilk, parsley, thyme, rosemary, garlic, salt, and pepper. Mix on low speed. Season to taste with salt and pepper. Spread out in 2" stainless-steel hotel pans and allow to cool. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 5°C, or below.

3.36 kg