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Blue Potato Goo

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Potato Type: Russet
Cuisine: American
Prep Method: Mashed

Dish

AppetizerSide DishFor School

Prep Time

15 Mins

Cook Time

45 Mins

Serving

Serves 48

Description

If you need something new to do, here’s a new recipe for you to chew.

Ingredients

  • 16 pounds Russet Potatoes, peeled, washed, and cut into 2-inch cubes
  • 1 quart 2% Milk
  • 2 pounds Reduced Fat Cream Cheese, Softened
  • 1/2-pound Unsalted Butter, softened
  • 2 tablespoons Salt
  • 1oz (or As Needed) Blue Food Dye

Preparation

  1. Boil the potatoes in a large steam kettle until they become fork tender
  2. Heat the milk to a simmer
  3. When potatoes are tender, drain and place into a large stand mixer.
  4. Add the hot milk, cream cheese, and butter. Mix the potatoes at low speed until they are light and fluffy. Adjust the seasoning with salt and add the blue food dye until the color reaches the desired preference.
  5. Hold the potatoes at 145 F for no longer than 4 hours.

 

This recipe was made with fresh potatoes. You could also use dehydrated mashed potato mixes – just add water  as instructed and food dye. Another option would be to source purple/blue potatoes and cook and mash as instructions state above.

Find additional Read Across America Day inspired recipes here

 

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