Source: U.S. Department of Defence
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Garlic Cheese Potatoes
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 500 00
GARLIC CHEESE POTATOES
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
121 cal
23 g
4g
2g
3 mg
234 mg
81 mg
Ingredient
Weight
Measure
Issue
POTATOES,WHITE,FRESH,WEDGED
23-7/8 lbs
4 gal 1-3/8 qts
WATER
12-1/2 lbs
1 gal 2 qts
MARGARINE
2 oz
1/4 cup 1/3 tbsp
MILK,NONFAT,DRY
4-1/2 oz
1-7/8 cup
WATER
5 lbs
2 qts 1-1/2 cup
SALT
1-1/4 oz
2 tbsp
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
CHEESE,PARMESAN,GRATED
14-1/8 oz
1 qts
Method
1 Wash vegetables thoroughly. In large stock pot, cover peeled, quartered potatoes with cold water; bring to rapid boil; reduce heat;
simmer and cook until potatoes are tender throughout.
2 Reconstitute milk. Heat margarine, milk, salt, and garlic until just hot. Place potatoes in a large mixer, add 2/3 of the milk mixture,
whip until potatoes are just combined. Add remainder of the milk if necessary for a fluffy, not dry, consistency.
3 Fold in parmesan cheese. CCP: Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 121 cal |
| Carbohydrates: | 23 g |
| Protein: | 4g |
| Fat: | 2g |
| Cholesterol: | 3 mg |
| Sodium: | 234 mg |
| Calcium: | 81 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| POTATOES,WHITE,FRESH,WEDGED | 23-7/8 lbs | 4 gal 1-3/8 qts | |
| WATER | 12-1/2 lbs | 1 gal 2 qts | |
| MARGARINE | 2 oz | 1/4 cup 1/3 tbsp | |
| MILK,NONFAT,DRY | 4-1/2 oz | 1-7/8 cup | |
| WATER | 5 lbs | 2 qts 1-1/2 cup | |
| SALT | 1-1/4 oz | 2 tbsp | |
| GARLIC POWDER | 1-1/4 oz | 1/4 cup 1/3 tbsp | |
| CHEESE,PARMESAN,GRATED | 14-1/8 oz | 1 qts |
| Method: | |
|
1 Wash vegetables thoroughly. In large stock pot, cover peeled, quartered potatoes with cold water; bring to rapid boil; reduce heat; simmer and cook until potatoes are tender throughout. 2 Reconstitute milk. Heat margarine, milk, salt, and garlic until just hot. Place potatoes in a large mixer, add 2/3 of the milk mixture, whip until potatoes are just combined. Add remainder of the milk if necessary for a fluffy, not dry, consistency. 3 Fold in parmesan cheese. CCP: Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence