Holding mashed potatoes in fridge before serving
I have some issues with holding mashed potatoes before serving them. Of course, it's not practical to make them from start to finish everytime someone orders them. I am trying to figure out how I will do this in a restaurant setting. I estimate that the potatoes will need to be good for at least 4 to 12 hours after making them.
I have tried keeping them in a slow-cooker at the lowest setting, but found that this setting causes bits of it to burn, and also makes them more over-cooked and gummy after 2-4 hours.
I have thought of putting individual servings in small containers in the fridge immediately after they are made and microwaving them just before serving. Will this cause the starches in the potato to change significantly and affect the flavor in any way?
Best Answer
I would suggest getting them to the riced/passed stage and then refrigerating in a tightly sealed container. When an order comes in, scoop out a portion, and bring it up to temperature with the use of hot milk (which could be microwaved) and a few minutes of on the stove. That way it's still reasonably fresh tasting.
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Can mashed potatoes be prepared in advance?
Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.How long can mashed potatoes sit before serving?
How long can they be stored and served at a later date while remaining fresh? Well, we have researched for you and found out the answers down below. Mashed potatoes can be made up to two days ahead of time if stored correctly. You'll need to make sure to refrigerate them within two hours of cooking them.How do you keep mashed potatoes for service?
You can't hold mashed potatoes directly over a burner, because they'll dry and scorch. The secret to keeping them hot is to hold them in a covered double boiler or in a metal bowl covered with a lid or foil, set over a pan of barely simmering water. This way, the mash stays soft and moist.How long should mashed potatoes cool before refrigerating?
Whether you've accidentally cooked more than you need, or you deliberately cooked extra, store them right to enjoy them later. Allow your cooked potatoes to cool and get them in the fridge within two hours. They'll last for up to two days there.Mashed Potatoes | Basics with Babish
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Answer 2
Have you tried leaving the skins on, boiling then leaving them in a slow simmer to retain heat but not burn. You would cut your overall cook time without unnecessary drying or burning since they remain in water (or after boiling leave them in a steamer which would be better to keep from losing to much starch stiffness). Add a little instant patotoe mix to the mashed potatoes to give it "stiffness" if it boils to long and becomes to runny.
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