Southwestern Mashed Potatoes
|Russet Potatoes – peeled, cubed (1-inch thick)||64||8 cups|
|DFA Speed Scratch Potato Base||14||1 3/4 cups|
|Green chiles – chopped||4||1/2 cup|
|Pepper jack cheese – shredded||8||2 cups|
|Chorizo sausage – chopped, cooked||4||1/2 cup|
- Boil potatoes in a large pot of water until tender, about 20 minutes.
- Drain potatoes and mash as desired (mixer, ricer, masher, etc.,) into a large bowl.
- Stir in DFA Speed Scratch Potato Base, green chiles, pepper jack cheese and chorizo just until blended. Serve immediately or hold for service.