Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1] Place olive oil in a heated sauté pan. Add the onions. Sauté until tender. Season to taste with salt and pepper.
2] Place the potatoes in a large pot of salted boiling water. Simmer 15-20 minutes or until the potatoes are tender and soft enough to mash. Place in a colander. Allow to drain. While still hot place in a large stainless steel electric mixing bowl fitted with a paddle attachment.
3] Add the onions, buttermilk, parsley, thyme, rosemary, garlic, salt, and pepper. Mix on low speed. Season to taste with salt and pepper. Spread out in 2″ stainless-steel hotel pans and allow to cool. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
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