Vegetable Medley Mashed Potato Bowl

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
40

Potato Pearls® mashed potatoes, topped with fresh mixed garden vegetables and finished with rich Cheddar cheese sauce.

Ingredients

1 pkg Potato Pearls® EXCEL® Original Recipe Mashed Potatoes*, prepared
5 qt Mixed green vegetables, frozen
2 ½ qt Cheddar cheese sauce

Steps

  1. Prepare Potato Pearls® EXCEL® Original Mashed Potatoes according to package directions, hold in a steamtable.
  2. Divide vegetables in a single layer in perforated steamtable pans.
  3. Steam until vegetables are crisp-tender, about 4 min, transfer to a full-sized, steamtable pan and hold hot.
  4. Heat cheese sauce in a large sauce pan over medium heat until very hot, stirring frequently, about 10 min. Transfer to a bain-marie and hold hot in steamtable.
  5. Assemble individual portions by placing half-cup prepared potatoes in bottom of a serving bowl or ramekin, top with 4-oz hot vegetables and 2-oz of cheese sauce. Serve immediately.
  6. *Note: Can substitute other Basic American Foods mashed potato products.

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources