I want to serve colcannon (if you don't know what it is, for all intents and purposes it behaves like regular mashed potato in every respect) to a group. Thing is, I want to basically be able to just reheat it and maybe spend, at most, a couple of minutes fiddling with it (i.e. serving in the chopped herbs). At the same time, I don't want to lose a lot of quality. As a kid, I remember mum reheating her mashed potato (milk-based) in the microwave. It didn't stand up well to that treatment. My mashed potato is heavy on the butter and I'm ... willing to reheat it using basically anything. As much as I don't want to spend a lot of time messing around with it during 'service', I don't mind having to dump it in a saucepan.
Can it be done? At what stage should I stop and hold it? What is the best way to go about reheating it?
And yeah, I get that, obviously, people do this all the time. When I order aligot or regular mashed potato or any other variant, I understand that, out the back, they're not exactly scrubbing and peeling and boiling potatoes to order.
Edited by ChrisTaylor, 03 July 2012 - 04:13 AM.