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  • Writer's picturePeggy

Peggy's Mashed Potatoes

Featuring: PCR-1S Range, POV-003 Convection Oven, & NBS-3SLP Buffet Server


10 Medium Potatoes (Mashed)

1 cup of sour cream

1 cup of cottage cheese

1 tsp. minced onion

1 stick of butter

1/2 tsp of salt

1/4 parmesan cheese


  1. Cut the potatoes. Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a pot full of cold water.

  2. Boil the potatoes. Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.

  3. Mash the potatoes. Using your preferred kind of potato masher.

  4. Mix together. Take the rest of your ingredients (except the cheese) and combine

  5. Sprinkle the cheese. Sprinkle the cheese on top and put it in the at 325 degrees for 30 minutes or more depending on desired color of your cheese

For large dinners, you place your mashed potatoes in your buffet server and finish off the cheese in the oven.

Or you can put your dish of mashed potatoes directly on one of our warming trays.

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