Pomme Puree Reheating Question

I am having a dinner party for 24 people and timing out all of the cooking. I am wondering if I can make the pomme puree recipe a couple hours in advance (sieved et al) and then keep them warm back in bag in the water circulator? Would 55* work for the temp? Just worry about full separation. Also, how long could I keep them back in the circulator?

Thanks for any advice.

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FrankM_3301

Sous vide is the best way to reheat mashed potato. Sounds like a plan. I would go with 60C. You will be good for a while.

fisher23

+1, you’re good for hours at 60°C (140°F), you can go as high as 66°C (150°F). These are also good retherming temperatures, no separation!

Doug_434554

Awesome, many thanks to both of you!!

Kyl_Haselbauer_worked_at_chefsteps_1040170

You could make the puree days in advance if you want and reheat it this way day of—works great.

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