From:
http://allearsnet.com/din/rec.htm
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Mashed Potatoes
Whispering Canyon Cafe, Wilderness Lodge
Yield: 8 Servings
Ingredients
3 1/4 lbs Yukon Gold Whole Potatoes
1/3 lb Butter
1 cup milk
1/3 oz salt and pepper (to taste)
8 cups water
Method
1. In a large pot, bring the water to boil.
2. Add the potatoes and cook until cooked through, about 40 minutes.
3. After the potatoes are cooked, remove and strain.
4. Place the potatoes in a large mixing bowl.
5. Add butter, milk, salt, & pepper. Mix well until smooth and creamy.
6. Adjust milk and seasoning to taste if necessary.
7. Serve hot.
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Cream Cheese Mashed Potatoes
Le Cellier, Canada - World Showcase - Epcot
Yield: 8 portions
Ingredients:
2 pounds Idaho potatoes, peeled
1/8 qt. (1 stick) unsalted butter
1 cup (8 oz) cream cheese
1 cup warmed milk
1 Tablespoon Kosher salt
black pepper to taste
Method:
1. Boil or steam potatoes until tender.
2. Using a food mill or mixer, incorporate all ingredients and adjust seasonings as necessary.
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Root Mashed Potatoes
Cinderella's Royal Table, Magic Kingdom
Ingredients:
2 carrots
1 lb redskin potatoes
1 butternut squash
½ red onion
1 clove roasted garlic
salt & pepper
4 oz. Whole butter
1 cup milk
Method:
1. Cut carrots, onion and summer squash into thin strips. Place on sheet pan with whole garlic clove. Roast for 15 to 20 minutes at 350ºF. Place to the side and let stand. Peel garlic clove when cool.
2. Wash potatoes thoroughly. Place in saucepan with water and a little salt. Bring to boil and then let simmer until cooked.
3. In another saucepan, combine butter and milk. Heat on medium until warm. (Be sure to avoid scorching.)
4. When potatoes are cooked place into bowl with milk mixture. Whip to a smooth consistency. Salt and pepper to taste. Add roasted vegetables and garlic. Whip two more minutes and serve.
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Caramelized Mashed Potatoes
Garden Grill Restaurant, The Land, Epcot
Serves 4
Ingredients
1 1/3 pounds Yukon gold potatoes
2 ounces butter
4 ounces milk
to taste kosher salt
to taste white pepper
1 ounce canola oil
4 ounces caramelized shallots
1 ounce butter
Method
Julienne shallots and caramelized in canola oil in skillet. Season with salt and pepper. Add 2 ounces of butter and continue to sauté until golden brown. Boil potatoes until tender. Peel if you do not like the skins. Place potatoes in large mixing bowl and mix on low speed until broken up. Add in milk and butter slowly. Season with salt and pepper to taste. Add in caramelized shallots.
