For when time is short in a hectic kitchen, the Idaho Potato Commission (IPC) has created a basic resource for chefs and culinary students that need experienced guidance for producing perfect mashed potatoes and crisp French fries from frozen potatoes.
In convenient poster form, both “How to Make Perfect Mashed Idaho® Potatoes” and “How to Make Perfect Idaho Potato Frozen Fries” take a step-by-step approach to delivering fluffy mashed potatoes and first-rate fries. For example, making perfect mashed potatoes starts with selecting the right potato. Highlighted tips emphasize the benefits of using Russets and advise peeling away any greenish skin to ensure optimal flavor. For fries, the IPC discusses fry grades, oil selection and guidelines for finished fry weights and portions.
To download these posters and other IPC educational materials, head to idahopotato.com/foodservice/foodservice-marketing-programs and select “Educational Materials.” To order a print version (maximum 25 per order), contact Jarrell Vail at [email protected]. For more information about quality Idaho® Potatoes or to browse the foodservice recipe database, visit idahopotato.com/foodservice.
Contact:
Ann Segerstrom
Tel: 415-922-6033