Method of making mashable potatoes
A method of making frozen, reheatable and mashable potato pieces includes fully cooking potato pieces such that the potato pieces maintain structural integrity, dewatering the potato pieces, and freezing the potato pieces and packaging the frozen potato pieces in a reheatable container to form frozen, reheatable, and mashable potato pieces.
1 . A method of making frozen, reheatable, and mashable potato pieces comprising:
cooking potato pieces such that said potato pieces retain structural integrity;
dewatering said potato pieces;
freezing said potato pieces to form frozen, reheatable, and mashable potato pieces; and
packaging said potato pieces in a reheatable container to form packaged frozen, reheatable, and mashable potato pieces.
2 . The method of claim 1 , wherein said potato pieces are peeled and/or partially peeled.
3 . The method of claim 1 , wherein said potato pieces are unpeeled.
4 . The method of claim 1 , further including applying at least one fat system to said frozen, reheatable, and mashable potato pieces.
5 . The method of claim 4 , wherein the at least one fat system is selected from the group consisting of butter, margarine, olive oil, vegetable oil, chicken stock, beef stock, fish stock, safflower oil, peanut oil, sesame oil, lard, sunflower oil and combinations thereof.
6 . The method of claim 1 , further including the step of washing and/or scrubbing said potatoes before the cooking step.
7 . The method of claim 1 , further including applying at least one seasoning to said frozen, reheatable, and mashable potato pieces.
8 . The method of claim 7 , wherein the at least one seasoning is selected from the group consisting of salt, pepper, sugar, sugar substitutes, garlic, herbs, spices, flavored oils, and combinations thereof.
9 . The method of claim 1 , further including the step of blending an individual quick frozen ingredient with said frozen, reheatable, and mashable potato pieces.
10 . The method of claim 9 , wherein said individual quick frozen ingredient is selected from the group consisting of a protein, a sauce, a vegetable and combinations thereof.
11 . The method of claim 10 , wherein said protein is selected from the group consisting beef, pork, chicken, soy protein, fish, shellfish, and combinations thereof.
12 . The method of claim 10 , wherein said sauce is selected from the group consisting of cheese sauce, barbeque sauce, cream sauce, wine sauce, marshmallow sauce, sour cream sauce, butter sauce, tomato sauce, mustard sauce, garlic sauce and combinations thereof.
13 . The method of claim 10 , wherein said vegetable is selected from the group consisting of onions, bell peppers, jalapeno peppers, habanero peppers, chili peppers, poblano peppers, snap peas, sugar peas, green peas, carrots, tomatoes, lettuce, cabbage, scallions, radishes, cucumbers, zucchini, yellow squash, butternut squash, summer squash, arugula, celery, cauliflower, spinach, beets, chickpeas, soybeans, butter beans, pumpkins, lentils, bean sprouts, asparagus, broccoli, brussel sprouts, green beans, kidney beans, pinto beans, navy beans, black beans, red beans, white beans, mushrooms, artichokes, Swiss chard, eggplant and combinations thereof.
14 . The method of claim 1 , wherein the potato pieces are cooked past the individual quick frozen standard.
15 . The method of claim 1 , including the further steps of heating the frozen, reheatable, and mashable potato pieces for about 3 to about 15 minutes to form heated potato pieces, and then mashing the heated potato pieces to form mashed potatoes.
16 . The method of claim 1 , wherein the freezing step includes lowering the temperature of the potato pieces to a temperature of less than about 10° F.
17 . The method of claim 1 , further including the step of cutting said potato pieces into substantially uniform potato pieces in the form of cubes, sticks, discs, wedges and combinations thereof.
18 . The method of claim 17 , wherein said substantially uniform potato pieces range in size from about ¼ inch to about 3 inches.
19 . The method of claim 1 , wherein said potato pieces are cooked in hot water or by steaming.
20 . The method of claim 19 , wherein the potato pieces are cooked in hot water at about 175° F. to about 190° F. for about 8 minutes to about 40 minutes.
21 . The method of claim 19 , wherein said potato pieces are steamed at about 200° F. to about 280° F. for about 5 minutes to about 10 minutes.
22 . The method of claim 1 , further including pretreating said potato pieces at a temperature of about 120° F. to about 135° F. for about 20 minutes to about 35 minutes.
23 . The method of claim 1 , further including quenching said potato pieces to a core temperature of about 40° F. to ambient.
24 . The method of claim 1 , further including adding salt in an amount of up to about 2.5% by weight of the potato pieces.
25 . The method of claim 1 , further including adding sodium acid pyrophosphate (SAPP) in an amount of up to about 2% by weight of the potato pieces.
26 . The method of claim 1 , wherein the potato pieces are pieces of one of Russet Burbank potatoes, Russet Norkota potatoes, Red-skinned potatoes, sweet potatoes and combinations of these.
27 . The method of claim 1 , wherein the potato pieces have less than about 5% lumps after reheating and mashing.
28 . The method of claim 1 , wherein the reheatable container is adapted to steam heat the potato pieces.
29 . The method of claim 1 , wherein the potato pieces have a substantially uniform color after reheating and mashing.