Ingredients:
10 Pounds white all-purpose potatoes
3 Large white onions - 1/2-inch dice
1 Large bunch fresh escarole - chopped into 1/2-inch pieces
1-tsp. dried thyme
1/4-cup canola oil - divided
Whole milk
Salted butter
Kosher salt - to taste
Ground white pepper - to taste
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Directions:
1. Peal the potatoes and cut into 1/2-inch pieces and cover in fresh water to prevent browning.
2. Dice the onions and reserve.
3. Dice the escarole and hold.
4. Place the cut potatoes in a large stockpot and add water to cover.
5. Add 3 Tablespoons of Kosher salt and bring to a rapid boil uncovered.
6. Reduce heat to a fast simmer and cook until all are fork tender.
7. While the potatoes are cooking, sauté the onions until lightly brown, then add the escarole, thyme, salt and pepper and sauté until tender.
8. Add the potatoes and chop white onions and sauté in canola oil till just browned.
9. Add chopped escarole and thyme and sauté both until escarole is tender. Drain any excess liquid and hold.
10. When the potatoes are done, drain well and break apart with a large fork.
11. Add the potatoes to a large mixing bowl or stand mixer bowl and add milk, cream, salt and white pepper to achieve desired constancy when whipped.
12. When potatoes are prepared, fold in the sautéed onions and escarole.
13. Serve immediately or hold in non-reactive casserole or pan covered with plastic wrap and foil until ready for service.
Variation:
Add sour cream to whipped potatoes in place of the onions and escarole. Check seasoning after sour cream is added.
Yield: Approximately 20 (6 oz.) servings
Nutritional Analysis Per Serving:
Calories 333
Protein (g) 5
Fat (g) 18
Sat.Fat (g) 5
Carbs (g) 39
Sodium (mg) 322
Cholesterol (mg) 80
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