1 (888) 635-8115 (US)Butter & Herb Mashed Potatoes with Corned Beef Brisket and Roasted Brussels Sprouts
There’s no need to save corned beef just for St. Patrick’s Day. Roasted Brussels sprouts and tender corned beef meet Idahoan® CREAMY Butter & Herb Mashed Potatoes in this recipe that requires minimal prep for an explosion of flavor.
TIME
2 hours and 20 mins
YIELD
40
DISH TYPE
Entrée
Butter & Herb Mashed Potatoes with Corned Beef Brisket and Roasted Brussels Sprouts
Prep time:
Cook time:
Total time:
Serves: 40
Ingredients
- 1 bag (32 ounces) Idahoan® CREAMY Butter & Herb Mashed Potatoes (prepared according to hot water instructions)
- 1 gallon hot water (water should be between 180°F to 190°F)
- 12 pounds fresh corned beef brisket (cooked according to MFG recommendations)
- 10 pounds Brussels sprouts (roasted and held for service)
Instructions
- Measure 1 gallon of hot, not boiling, water into a large bowl.*
- Add entire pouch of potatoes all at once, using a wire whip to distribute evenly and wet all potatoes. Let stand 1 minute until the potatoes are fully hydrated.
- Thinly slice the prepared corned beef and divide into 4 ounce portions.
- Place 4 ounces of Idahoan® CREAMY Butter & Herb Mashed Potatoes onto the plate and top with 4 ounces of the sliced corned beef. Finish with 3 ounces of roasted Brussels sprouts.
Featured Ingredient
Nutrition Information
Calories: 318 Fat: 21g Carbohydrates: 10g Sodium: 1690mg Fiber: 4g Protein: 24g Cholesterol: 74mg
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