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12 lbs. Total Yield
Sides / Mashed Potatoes
Steam or boil 12 lbs. well-washed skin-on Russet potatoes until fork tender. Remove skins while hot.
While potatoes are cooking, combine 12 oz. butter, 2¼ oz. salt, and ½ tsp. ground white pepper in a saucepan over medium heat and bring to a simmer.
Transfer hot peeled potatoes into a commercial stand mixer bowl equipped with a paddle attachment. Pour in 3 cups whole milk, simmered butter mixture, and 11 oz. dry RC Unseasoned Cream Sauce Mix.
Mix on low speed just until all ingredients are incorporated and smooth. Do not overmix, as overworking potato starches will cause the mash to become gummy.
Hold hot for steam-table service at 120°F or above, or cool rapidly to 40°F for advance banquet production and covered reheating.
To "Umamify" the Recipe: Simply dissolve 2 tsp. RC Umami Sensations® Kokumi Powder directly into the warm milk mixture before combining. Kokumi enhances rich butter notes and creates a mouthwatering savory finish.
Unseasoned Cream Sauce Advantage: Adding dry RC Unseasoned Cream Sauce Mix acts as a natural dairy binder and stabilizer, ensuring the mashed potatoes stay fluffy and retain moisture without separating on banquet steam tables.
High-Volume Labor Saver: For high-volume catering, substitute instant mashed potato flakes for up to 50% of the raw potato weight (6 lbs. fresh cooked + equivalent rehydrated flakes).
