Yield: 20 servings. 4 lb. russet potatoes, peeled, large dice, boiled until tender, drained 2 cups Pet® Evaporated Milk, 12-oz., warm 6 oz. butter, cubed 2 Tbsp. wasabi paste, prepared 2 tsp. kosher salt ¼ tsp. white pepper, ground ½ cup scallions, fresh, minced Combine potatoes, Pet® Evaporated Milk, butter, wasabii paste, salt and white pepper in mixing bowl fitted with flat paddle. Mix until smooth. Keep warm. To assemble single serving: Portion 4 oz. potatoes on plate; top with ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.