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Panko Garlic Topped Mashed Potatoes

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  • Srv: 100
  • Cal: 109
  • By: Chef Brenda
Panko Garlic Topped Mashed Potatoes
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Ingredients

  • Panko Breadcrumbs Topping:
  • Panko breadcrumbs 1 lb or 1 qt 2 3/4 cups 2 Tbsp
  • Mashed Potatoes:
  • Nonstick cooking spray 3 sprays
  • Mashed potatoes, butter-flavored,reduced sodium, dehydrated 4 lb 6 oz or 2 1/2 bags
  • Hot water, tap 2 1/2 gal
  • Granulated garlic 1/4 cup 1 Tbsp
  • White whole wheat flour 1 lb or 3 3/4 cups
  • Green onions, fresh, chopped with tops 1 lb 11 oz or 1 qt 2 1/4 cups

Directions

    1. Preheat oven to 350° F.
    2. Season Panko: In medium bowl, mix panko breadcrumbs and granulated garlic.
    3. Prepare Sheet Pan(s): One full sheet pan per full bag dehydrated potatoes (28 oz bag). One half sheet pan per half bag dehydrated potatoes (14 oz). Spray sheet pans with nonstick cooking spray.
    4. Prepare & Season Mashed Potatoes: Prepare mashed potatoes according to manufacturer’s instructions. Each full bag (28 oz): Whisk in 2 Tbsp granulated garlic and 1 gallon water. Each half bag (14 oz): Whisk in 1 Tbsp granulated garlic per and 1/2 gallon water.
    5. Prepare Sheet Pan Potatoes: Using a rubber spatula, spread prepared mashed potatoes evenly into prepared sheet pan(s). Each full sheet pan (28 oz bag): Sprinkle evenly with 2 1/2 cups green onions. Top with 2 1/2 cups seasoned panko breadcrumbs. Each half sheet pan (14 oz bag): Sprinkle evenly with 1 1/4 cups green onions. Top with 1 1/4 cups seasoned panko breadcrumbs.
    6. Bake Potatoes: Bake potatoes in the oven for 20 minutes, turning each pan halfway through cooking for even cooking and browning. CCP: Heat and hold at 140° F or higher.
    7. Serve: Cut each full sheet pan into 4 x 10 pieces using a dough divider. Cut each half pan 4 x 5. Serve one piece.

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