1 bag (26 ounces) Honest Earth® Creamy Mashed Potatoes with Butter & Sea Salt
1½ gallons boiling water
½ gallon heavy cream
1 tablespoon fresh thyme (added to water)
3 tablespoons garlic (chopped and added to water)
½ pound butter (room temperature)
1 pound comte or fontina cheese (shredded finely)
Instructions
In a large roundau, bring the water, cream, thyme, and garlic to a boil. Whisk in the potatoes, reduce heat, and add the butter and cheese. Mix until combined.
Line a full size 2-inch deep hotel pan with cling film. Spread half of the potato in the bottom of the hotel pan followed by a layer of the avocado. Finish by topping with the remaining potato.
Chill for 2 hours before service. Unwrap and cut into 24 portions. You can also assemble into individual molds and unmold within 15 minutes before serving.