Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
12 lbs. Total Yield
Sides / Potato Casseroles
In a large stockpot, place 10 lbs. well-washed skin-on Red Bliss potatoes. Cover completely with cold water and bring to a rolling boil over high heat. Add 2½ Tbsp. salt once boiling and cook until potatoes are fork-tender, about 15 minutes. Drain thoroughly, then return pot to low heat uncovered for 1–2 minutes to evaporate excess surface moisture.
While potatoes are cooking, combine 3 cups whole milk, 12 oz. butter, and ½ tsp. ground white pepper in a saucepan and bring to a simmer. Pour hot liquid mixture over the hot dried potatoes and mash with a heavy hand-held potato masher to maintain a rustic, country-style texture.
Fold in 1 lb. sour cream and 6 sliced scallions. Season to taste with dry RC Hearty Foundations® Reserve GF Gluten-Free Vegetable Base, blending gently until fully incorporated.
Transfer seasoned mashed potato mixture into an oven-proof hotel pan or casserole dish. Top generously with shredded cheddar cheese. Bake in a preheated 350°F oven until cheese is melted and bubbly and center reaches an internal temperature of 165°F.
Hold hot for service at 120°F or above, or cool rapidly to 40°F for banquets and advance catering prep. Reheat covered before serving.
Vegetable Base Seasoning Secret: Seasoning the mash with dry RC Hearty Foundations® Reserve GF Gluten-Free Vegetable Base introduces concentrated roasted onion, carrot, and celery umami without diluting the starchy texture with excess water.
Drying Technique for Fluffier Mash: Returning drained hot potatoes to low heat for 1–2 minutes evaporates residual water. This allows the potatoes to absorb maximum butter and cream without becoming watery.
Banquet Reheating Tip: When prepping in advance and chilling to 40°F, cover pans tightly with foil before re-baking to keep the top layer moist before melting the cheddar.
