Chilled Citrus Mashed Potatoes on Carrot Chips

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
200

These playful appetizers feature crisp carrot chips topped with a swirl of Potato Pearls® mashed potatoes, garnished with candied citrus zest.

Ingredients

1 pkg Potato Pearls® Premium Gold Mashed Potatoes*
4 Tbsp Butter
1 Tbsp Lemon juice
1 Tbsp Lemon zest
2 tsp Lime zest
2 tsp Orange zest
¼ tsp White pepper, ground
2 cups Heavy cream
1 gal Water, hot (170°-190°F)
200 Carrot chips
Candied citrus zest (garnish)

Steps

  1. Add Potato Pearls® Premium Gold Mashed Potatoes, butter, lemon juice, citrus zest and pepper to a 4-inch deep, full-size steamtable pan.
  2. Heat heavy cream and water in a large stockpot to a boil.
  3. Carefully pour cream mixture over potatoes and whisk until just thickened, about 20 sec. Cover and let rest for 5 min.
  4. Transfer to full sheet pan and spread evenly, cover loosely with plastic film, refrigerate until fully cooled, about 2 hrs.**
  5. Fill piping bags (use small round tip) and pipe cold potatoes atop carrot chips, garnish with candied citrus zest and serve immediately.
  6. *Note: Can substitute other Basic American Foods mashed potato products.
  7. **Note: Can serve Citrus Mashed Potatoes warm as well.

More From FoodService Director

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

Managing Your Business
performance review anxiety

For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a January survey from software company Adobe, which quit the practice in 2012. There, 64% of surveyed workers and 62% of supervisors consider yearly evaluations outdated.

“My philosophy is if I have to wait a year to tell you where you stand, it’s a little too late,” says Al Ferrone, senior director of dining services at the University of California at Los Angeles. Ferrone and other operators are reforming the meetings to add real...

FSD Resources