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
- Potato (unpeeled, cooked): 99%
Pre-Preparation
- Wash potatoes using a vegetable scrub brush to remove dirt.
- Cut potatoes into even-size pieces for even cooking: most potatoes will be cut into quarters but larger potatoes may be cut into 6-8 pieces.
Preparation
- Fill a large pot or steam kettle with cold water.
- Add potatoes and bring to a boil.
- Reduce heat to a low boil and cook until tender but not falling apart so a knife can just pierce through.
- Drain the potatoes well.
- In a pot set on medium heat, bring the milk, butter, salt, and pepper to a simmer; do not boil.
- In a mixer with a paddle attachment, add the potatoes and mix on low speed until mashed.
- Add the hot milk mixture in batches, mixing on a low-medium speed to combine.
- Serve immediately or hold hot until service at or above 135°F.
-
If preparing ahead or sending out
- Transfer potatoes to 2-inch hotel pans (12.5 lbs per pan = 50 servings) and cool according to HACCP procedures.
- Wrap with parchment and foil, label, and date. Keep refrigerated at or below 41°F through transport.
- Reheat by baking pans while keeping covered in 325°F oven for about 90 minutes or until the internal temperature reaches 165°F.
- Hold hot until service at or above 135°F.
Serving
Serving size: 1/2 cup (4 oz)
Suggested serving utensil: spoodle
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, Beans, Peas, & Lentils | 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 | 101.60 kcal |
| Total Fat | 4.29 gm |
| Saturated Fat | 2.63 gm |
| Trans Fat | 0.00* gm |
| Sodium | 231.43 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.
