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

DISH TYPE

Entrée

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

Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours 20 mins

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.