Mashed Idaho® Potatoes Diablo and Scalloped Idaho® Potatoes


  • Mashed Idaho Potatoes Diablo
  • 10-1/2 cups boiling water
  • 5-1/4 cups dehydrated Idaho potato agglomerates
  • 1/4 cup butter
  • 1/2 cup chopped parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon-style mustard
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • Scalloped Idaho Potatoes
  • 12 cups dehydrated Idaho potato slices
  • 5 cups sliced leeks, greens included
  • 7 cups sliced mushrooms
  • 1 tablespoon minced garlic
  • 3/4 cup butter
  • 1 cup flour
  • 9 cups lowfat milk
  • 1/4 cup chopped parsley
  • 1-1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups grated Fontina* cheese
  • *Cheddar or Swiss cheese may be substituted, if desired.


Mashed Idaho Potatoes Diablo
  1. Pour boiling water into mixing bowl.
  2. Pour potato agglomerates in slowly, with whip attachment on slow until potatoes are incorporated. Scrape down sides and whip on high until potatoes are fluffy, about 3 minutes.
  3. Add remaining ingredients and mix until well combined. Do not overmix.
  4. To serve: Scoop or spoon 1/2 cup mashed potatoes onto each plate.
Scalloped Idaho Potatoes
  1. Bring a stockpot of water to a low boil.
  2. Add potato slices and simmer 15 minutes, or until tender.
  3. Drain well and set aside.
  4. Sauté leeks, mushrooms and garlic in 1/4 cup butter in a large sauté pan for 10 minutes, or until golden brown.
  5. Melt remaining 1/2 cup butter in a large saucepan. Remove from heat and gradually whisk in flour. Return to low heat 1-2 minutes, stirring constantly.
  6. Remove from heat and gradually whisk in milk. Return to medium heat and bring to a boil, stirring constantly. Reduce heat and simmer 10-15 minutes, stirring constantly.
  7. Stir in leek-mushroom mixture and parsley. Season with salt and pepper and remove from heat.
  8. Spread half the potato slices in bottom of hotel pan. Top with half the sauce; sprinkle with half the cheese.
  9. Top with remaining potatoes and remaining sauce.
  10. Bake at 375 degrees F, uncovered, for 20 minutes.
  11. Top with remaining cheese and bake an additional 20 minutes.
  12. To serve: Divide potatoes into 24 servings, approximately 3.5 oz. each.
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Yield: 24 servings

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