Mashed Potato Bar
| Serves | -12 |
|---|---|
| Ingredients | Potatoes |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Erica Moore
Bonne Bouffe Catering
Los Angeles
Start with made-from-scratch mashed potatoes, add an array of toppings and you have the fixings for a festive and customizable mashed potato bar. Erica Moore, creator of the concept for Bonne Bouffe Catering, sets out traditional garnishes, such as shredded cheese, bacon, chopped scallions, horseradish sour cream and smoked salmon, but jazzes up the selection with more unique options. These include olive tapenade, roasted eggplant slivers, garlic sauteed shrimp and caramelized onions.
Ingredients
Classic mashed potatoes
4 lb. potatoes, peeled and cut into 1-n. chunks
1½ cups hot milk
4 tbsp. butter
3/4 tsp. salt, or to taste
1/4 tsp. ground black pepper, or to taste
Toppings
Chopped scallions
Sauteed mushrooms
Olive tapenade
Crumbled cooked bacon
Finely shredded cheese
Garlic sauteed rock shrimp
Sauteed turkey sausage with cranberries and sage
Basil pesto
Grilled zucchini
Caramelized onions
Artichoke hearts
Tomato salsa
Crumbled Gorgonzola
Roasted Japanese eggplant slivers
Toasted pumpkin seeds
Sliced jalapenos
Smoked salmon
Grilled beef tri-tip, thinly sliced
Horseradish sour cream
Country gravy
Steps
- Place potatoes in large pot and add enough cold water to cover. Bring to a boil over high heat; reduce heat to medium. Cover and cook 13 to 15 minutes until very tender. Drain potatoes in colander.
- Return cooked potatoes to pot and stir over medium heat, about 1 minute, until excess water evaporates.
- With potato masher, mash in hot milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy; keep warm.
- Set out mashed potatoes, soup bowls or dessert coupes and individual ramekins of toppings for guests to customize their dish.
Photo courtesy of Idaho Potato Commission