Butter & Herb Mashed Potatoes with Corned Beef Brisket and Roasted Brussels Sprouts

Ready in 2 hours and 20 mins
Complexity: Station Chef
Serves 40 People
Entrée

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.

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
  1. Measure 1 gallon of hot, not boiling, water into a large bowl.*
  2. 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.
  3. Thinly slice the prepared corned beef and divide into 4 ounce portions.
  4. 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.
Nutrition Information
Calories: 318 Fat: 21g Carbohydrates: 10g Sodium: 1690mg Fiber: 4g Protein: 24g Cholesterol: 74mg

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