Chilled Potato Recipes

Article sponsored by Peka

Potatoes and potato products have formed an important part of our daily meals for many years. The premium chilled mashed potato and potato gratin from Peka have been loved by Total Foodservice customers for many, many years. But did you know they can be served many ways?

Here are just a couple of examples...

ASIAN MASH

Ingredients: For 1 serving

• 200 g Mashed Potato
• Sesame seeds (white and black)
• Sesame oil
• 1 spring onion
• 1 red chilli pepper

Method:

1. Heat the Mashed Potato in the microwave or in a bain-marie.
2. Mix the sesame oil with the Mashed Potato.
3. Chop the spring onion and chilli pepper into rings.
4. Sprinkle with mash with sesame seeds, spring onion and pepper.

MOUSSAKA

Ingredients: Serves 4 to 6

• 2 kg Potato Gratin
• 2 aubergines
• 600 g minced beef
• 600 g passata
• 200 g feta

Method:

1. Pre-heat the oven to 200 °C.
2. Season the minced meat with pepper and salt and sauté until crisp.
3. In the meantime, chop the aubergines into 1 cm thick slices. Add a generous dash of olive oil to the pan and fry the aubergine slices until golden-brown.
4. Now layer the moussaka in the casserole dish, starting with a layer of Potato Gratin, then minced beef followed by aubergines and finally the passata.
5. Repeat this process twice and finally top with the crumbled feta.
6. Bake on the middle shelf of the oven for 20 minutes.

GRATIN TOAST

Ingredients: Serves 4

• 800 g Potato Gratin Deluxe
• 4–6 slices sourdough bread
• 100 g mild cheese
• 100 g mature cheese, grated
• 100 g chestnut mushrooms
• 100 g Parma ham
• 2 tablespoons truffle oil

Method:

1. Pre-heat the oven to 225 °C.
2. Arrange the slices of bread on a baking tray lined with greaseproof paper.
3. Top with a thin layer of mild cheese.
4. Arrange the Potato Gratin on the bread.
5. Sprinkle the potatoes with the grated cheese.
6. Bake on the middle shelf of the oven for 20 minutes.
7. Top the bread slices with Parma ham and chestnut mushrooms roasted in truffle oil.

STUFFED PORTOBELLO MUSHROOMS

Ingredients: For 20 Servings

• 2 kg Mashed Potato
• 20 portobello mushrooms
• 100 g truffle tapenade
• 100 g Parmesan, grated
• Rocket
• Cocktail vine tomatoes

Method:

1. Pre-heat the oven to 180 °C.
2. Mix the Mashed Potato in a bowl with the truffle tapenade and place the mix in a piping bag.
3. Arrange the portobello mushrooms in a casserole dish.
4. Pipe the mash into the portobello mushrooms.
5. Sprinkle the portobello mushrooms with half the cheese.
6. Add the tomatoes to the casserole dish.
7. Place the dish in the oven for 10 minutes.
8. Garnish the portobello mushrooms with rocket and the remaining cheese.
9. Serve together with the tomatoes.