Mashed Potatoes

Meal Component Contribution:
1/2 cup starchy vegetable
Number of Portions: 78 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 78 SERVINGS)
Water, Municipal, Mississippi	2 gallon(s)
Margarine, Bulk, #119	8 ounce(s)
Salt, Table, #343	1 teaspoon(s)
Pepper, Black, Ground, #336	1 teaspoon(s)
Potatoes, Instant, Mashed, #262	1 package(s)

1.	Pour boiling water into mixer bowl.
2.	Add margarine, pepper, and salt to hot water. (Pepper is optional). Using whip attachment, set mixer to "low" and slowly add potatoes.
3.	Scrape down bowl and whip on "high" until fluffy, about 3 1/2 minutes. Hand mixing directions can be found on the package.
4.	Transfer to 4 inch full size pans. Cover and place in oven to heat to proper temperature. Place in warmer until ready for service. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
5.	Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 cup of starchy vegetables. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Use commodity products when available.

Calories

Carbohydrates

16.25 g

Dietary Fiber

1.30 g

Protein

1.53 g

Sodium

73.98 mg

Total Fat

3.05 g

Sat. Fat

1.24 g

Trans Fat

0.00 g