RECIPE DETAILS
Item ID: 2002196
Serving Description: 0.5 Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 2002196
Serving Description: 0.5 Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
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Potatoes, cooked, unpeeled: 97%
Pre-Preparation
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Wash the potatoes well using a vegetable brush to remove all dirt (the potatoes will not be peeled, so they must be clean).
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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
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Fill a large pot with cold water.
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Add potatoes and bring to a boil.
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Reduce to a low boil and cook until tender but not falling apart and a knife can pierce through.
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While potatoes cook, heat the milk with the butter, salt, and pepper just to a simmer; do not boil.
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Drain the potatoes well.
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Using a mixer with a paddle attachment, mix the potatoes on low speed until mashed.
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Add the hot milk mixture in batches, mixing on medium speed to combine and reach the desired consistency.
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Serve immediately, or hold hot until service at 140°F or higher.
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If preparing ahead or sending out
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Transfer potatoes to 2-inch hotel pans (12.5 lb per pan = 50 servings) and cool according to HACCP SOP.
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Wrap with parchment and foil, label, and date. Keep refrigerated until transport or service.
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To reheat, bake pans in a 325°F oven for about 90 minutes, or until the internal temperature reaches 165°F.
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Hold hot until service at 140°F or higher.
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Serving
Serving = 1/2 cup (4 oz)
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0.5 cups |
| Vegetables, Other | 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 |
