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Mashed Potatoes (Instant)
Source: U.S. Department of Defence

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VEGETABLES No.Q 057 00
MASHED POTATOES (INSTANT)
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
150 cal
30 g
4g
2g
5 mg
185 mg
31 mg
Ingredient
Weight
Measure
Issue
POTATO,WHITE,INSTANT,GRANULES
4-3/4 lbs
4 gal 2-7/8 qts
MILK,NONFAT,DRY
5-3/8 oz
2-1/4 cup
WATER,BOILING
20-7/8 lbs
2 gal 2 qts
BUTTER
8 oz
1 cup
SALT
1 oz
1 tbsp
1/8 oz
1/4 tsp
PEPPER,WHITE,GROUND
Method
1 Blend potatoes and milk together.
2 Blend water, butter or margarine, salt and pepper in mixer bowl.
3 At low speed, using wire whip, rapidly add potato and milk mixture to liquid; mix 1/2 minute. Stop mixer; scrape down sides and
bottom of bowl.
4 Whip at high speed about 2 minutes or until light and fluffy. DO NOT OVERWHIP. CCP: Hold at 140 F. or higher for service.



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Mashed Potatoes (Instant)

Yield: 100 Portion: 1/2 Cup
Calories: 150 cal
Carbohydrates: 30 g
Protein: 4g
Fat: 2g
Cholesterol: 5 mg
Sodium: 185 mg
Calcium: 31 mg

Ingredient Weight Measure Issue
POTATO,WHITE,INSTANT,GRANULES 4-3/4 lbs 4 gal 2-7/8 qts
MILK,NONFAT,DRY 5-3/8 oz 2-1/4 cup
WATER,BOILING 20-7/8 lbs 2 gal 2 qts
BUTTER 8 oz 1 cup
SALT 1 oz 1 tbsp
PEPPER,WHITE,GROUND 1/8 oz 1/4 tsp

Method:
1 Blend potatoes and milk together.
2 Blend water, butter or margarine, salt and pepper in mixer bowl.
3 At low speed, using wire whip, rapidly add potato and milk mixture to liquid; mix 1/2 minute. Stop mixer; scrape down sides and
bottom of bowl.
4 Whip at high speed about 2 minutes or until light and fluffy. DO NOT OVERWHIP. 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence