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Potato Cream

yield
servings
30
expiration date
3 Days
ADDITIONAL PREP RECIPE
No items found.
ingredients
  • Chipperbec Potato (Yukon Gold) 2 inch cubed - 5 lbs
  • Milk - 1.25 Qt
  • Heavy Cream - .5qt
  • Cubed Butter - 1/2 lb wt
  • Truffle Paste - 3 TBSP
  • Kosher Salt - 3 TBSP
sourcing
PROCEDURE
  1. Place all ingredients in a pot
  2. Bring to a simmer and then reduce flame to low and cook for 45 minutes or until potatoes are soft. MAKE SURE TO STIR FREQUENTLY OR YOU WILL SCORCH THE BOTTOM
  3. With a hand mixer, puree until completely smooth
  4. Label and keep warm on the line no more than 4 hours or cool and reserve for service at a later time
CRITICAL CONTROL POINT
VIDEO