| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Mashed Potatoes
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
VEGETABLES No.Q 048 00
MASHED POTATOES
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
105 cal
20 g
2g
2g
0 mg
172 mg
20 mg
Ingredient
Weight
Measure
Issue
POTATOES,FRESH,PEELED,CUBED
22 lbs
4 gal
27-1/8 lbs
WATER
12-1/2 lbs
1 gal 2 qts
SALT
1-1/4 oz
2 tbsp
8 oz
1 cup
MARGARINE,SOFTENED
PEPPER,WHITE,GROUND
1/8 oz
1/4 tsp
MILK,NONFAT,DRY
2-2/3 oz
1-1/8 cup
WATER,WARM
3 lbs
1 qts 1-3/4 cup
Method
1
Cover potatoes with salted water; bring to a boil; reduce heat; simmer 25 minutes or until tender. Drain well.
2
Beat potatoes in mixer bowl at low speed until broken into smaller pieces, about 1 minute.
3
Add butter or margarine and pepper. Beat at high speed 3 to 5 minutes or until smooth.
4
Reconstitute milk; heat to a simmer; blend into potatoes at low speed. Beat at high speed 2 minutes or until light and fluffy. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/mashed_potatoes.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Mashed Potatoes

Yield: 100 Portion: 1/2 Cup
Calories: 105 cal
Carbohydrates: 20 g
Protein: 2g
Fat: 2g
Cholesterol: 0 mg
Sodium: 172 mg
Calcium: 20 mg

Ingredient Weight Measure Issue
POTATOES,FRESH,PEELED,CUBED 22 lbs 4 gal 27-1/8 lbs
WATER 12-1/2 lbs 1 gal 2 qts
SALT 1-1/4 oz 2 tbsp
MARGARINE,SOFTENED 8 oz 1 cup
PEPPER,WHITE,GROUND 1/8 oz 1/4 tsp
MILK,NONFAT,DRY 2-2/3 oz 1-1/8 cup
WATER,WARM 3 lbs 1 qts 1-3/4 cup

Method:
1
Cover potatoes with salted water; bring to a boil; reduce heat; simmer 25 minutes or until tender. Drain well.
2
Beat potatoes in mixer bowl at low speed until broken into smaller pieces, about 1 minute.
3
Add butter or margarine and pepper. Beat at high speed 3 to 5 minutes or until smooth.
4
Reconstitute milk; heat to a simmer; blend into potatoes at low speed. Beat at high speed 2 minutes or until light and fluffy. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds. 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.

https://theodora.com/recipies/vegetables/mashed_potatoes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence