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The IPC office is closed for the holiday but don't fear… With 938 posts, chances are your Thanksgiving mashed potato questions have probably already been answered! Keywords that might help you find the answers you’re looking for include: ahead, group, advance, and yield.
If you're looking specifically for Mashed Potato information, make sure to visit our All Things Mashed Potatoes page which has everything you need to know about preparing perfect mashed potatoes.
View All Things Mashed PotatoesI am opening a baked potato bar. I have purchased an Alto shaam combi oven and a 3 drawer food warmer. I plan to wash/brush, pierce w jaquard meat tenderizer, quickly brine in heavily salted water. These will be 40ct Idaho russet potatoes. After they are cooked to (185? F) they will be transferred to warming drawer. They need to remain above 155F to keep the health department happy. Do you have any more tips for me? Thank you!
Your process for preparing and holding the potatoes seems well thought out. Here are some additional tips to enhance quality and ensure smooth operations at your baked potato bar:
Prepping & Cooking Tips:
Holding & Serving:
Extra Touches:
You can download a helpful poster on baked potato bars here.
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Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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