RECIPE DETAILS
Item ID: 2002196
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 2002196
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian, Gluten Free
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Potatoes, cooked, unpeeled: 97%
Pre-Preparation
- Wash the potatoes well using a vegetable brush to remove all dirt (the potatoes will not be peeled, so they must be clean).
- Cut potatoes into even-size pieces for even cooking. Most potatoes will be quartered; larger potatoes may be cut into six or eight pieces.
Preparation
- Fill a large pot with cold water.
- Add potatoes and bring to a boil.
- Reduce to a low boil and cook until tender but not falling apart and a knife can pierce through.
- While potatoes cook, heat the milk with the butter, salt, and pepper just to a simmer; do not boil.
- Drain the potatoes well.
- Using a mixer with a paddle attachment, mix the potatoes on low speed until mashed.
- Add the hot milk mixture in batches, mixing on medium speed to combine and reach the desired consistency.
- Serve immediately, or hold hot until service at 135°F or higher.
-
If preparing ahead or sending out
- Transfer potatoes to 2-inch hotel pans (12.5 lb per pan = 50 servings) and cool according to HACCP SOP.
- Wrap with parchment and foil, label, and date. Keep refrigerated until transport or service.
- To reheat, bake pans in a 325°F oven for about 90 minutes, or until the internal temperature reaches 165°F.
- Hold hot until service at 135°F or higher.
Serving
Serving size: 1/2 cup (4 oz)
Recipe Source
Boulder Valley School District Food Services We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | ½ cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 101.59 kcal |
| Total Fat | 4.29 gm |
| Saturated Fat | 2.63 gm |
| Trans Fat | 0.00* gm |
| Sodium | 231.42 mg |
| Carbohydrates | 13.47 gm |
| Fiber | 2.55 gm |
| Sugars | 0.00* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
