CHRISTMAS CREAMED POTATOES

CHRISTMAS CREAMED POTATOES image

Yield 18-20 ppl

Number Of Ingredients 5

20 lbs Yukon Gold potatoes cut/diced into 1/2"- 3/4" cubes
2-3 Qts of heavy whipping cream cream to barely cover potatoes. a few sticking out is fine.
2 T salt or more to taste
seems like a lot but better more than to run out.
see note above.

Steps:

Place a smaller pot into a larger making sure the smaller does not touch the bottom of the larger (the handles should rest on rim of larger pot), fill larger container so water comes up with in 2" of rim and cubed potatoes in smaller. Basically, you are making a double boiler. In this recipe i used a 12qt in a 24qt, but you can use any sizes as long as the smaller doesnt touch the bottom of the larger. alternately you can place a small cooling rack or trivet on the bottom of the larger to keep it from coming in contact with the bottom. Add heavy whipping cream and salt until just a few potatoes peak through, heat to high until water starts to boil and turn down to med so water simmers briskly but not a rolling boil. (the water NOT the potato / cream mixture). Continue to double boil for 2hrs or potatoes are tender(size of dice determines cooking time) Potato cream mixture should be about 175-180* during cooking. Stir every 15 min or so potatoes stay evenly heated and cook until potatoes are tender and a pairing knife pierces cubes with no resistance. taste test to desired mouth feel after a couple hours Salt to taste. Optional Garnish with chopped parsley or chives. These can be held for some time off heat and reheated again over low ( preferably in dbl boiler) until warmed through.