Potato Tottlers with Pimento cheese and Guajillo Ketchup
- 15 pounds Idaho® russet potatoes, peeled and diced 1/2-inch cubes (about 5.25 quarts)
- 12 strips bacon, cooked, chopped
- 1-1/2 quarts thinly sliced scallion
- 6 tablespoons finely chopped fresh rosemary
- 6 tablespoons paprika
- 3 tablespoons granulated garlic
- 25 pounds cream cheese, room temperature
- 5 pounds white Cheddar cheese, shredded
- 2 cups mayonnaise
- 1 cup sambia oelek or sriracha
- 1-1/2 teaspoons granulated garlic
- 4 dry guajillo peppers
- 6 tablespoons ketchup
- 1/2 cup water reserved from peppers
- 1 tablespoon honey
- 1 tablespoon packed dark brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 2 teaspoons fresh oregano
- 2 teaspoons finely chopped fresh oregano
- 2 teaspoons finely chopped fresh thyme
- To prepare Tottlers: Boil potatoes in salted water just until tender, 3-5 minutes. Drain well. Refrigerate until cool.
- Fry potato cubes in 375°F oil until medium golden brown. Drain.
- Combine fried potato cubes, bacon, scallion, rosemary, paprika and garlic in a large bowl.
- Mash ½ of the potato mixture with large spoon or blend well with hands, compacting and pressing to make a chunky-mashed mixture that sticks together.
- Press portions into 2-inch ring molds (2-inch diameter by about 1-inch high), packing very firmly. Refrigerate until cold. Keep refrigerated until ready to serve.
- To prepare Pimento Cheese: Combine all ingredients in a mixer with paddle attachment or stir well in a large bowl.
- To prepare guiajillo ketchup: Soak peppers in warm water 20 minutes or until softened. Drain, reserving 1/2 cup water. Discard stems and seeds.
- Combine peppers, reserved water and remaining ingredients in a blender. Whirl until smooth. Press through sieve if needed to make very smooth.
- To serve: Per order, fry 3 tottlers in 375°F oil until browned. Remove and drain. Spread 2 tablespoons pimento cheese on serving plate. Arrange tottlers on top. Dollop with 1 teaspoon sour cream and a drizzle of guajillo sauce*. Garnish with bacon bits and green onion.
- Or, as an option, serve guajillo sauce separately for an addition as desired.