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Mashed Potatoes with Cheese
½ cup starchy vegetable
Number of Portions: 85 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Starchy)
INGREDIENT | MEASURE (FOR 85 SERVINGS) |
|---|---|
Water, Boiling, Municipal | 2 gallons |
Margarine, Bulk, #1319 | 8 ounces |
Pepper, Black, Ground, #2718 | 1 teaspoon |
Salt, Table, #2723 | 1 teaspoon |
Potatoes,Pearls, Instant, #2819 | 1 package |
Cheese, American, Grated/Shredded, #1306 | 1 pound |
DIRECTIONS
1. | Pour the boiling water into a mixer bowl. |
2. | Add the margarine, pepper, and salt to hot water. (Pepper is optional). |
3. | Attach the whip attachment to the mixer. Set the mixer to "low" and slowly add potatoes. |
4. | Scrape down the sides of the bowl and whip on "high" until fluffy, about 3 ½ minutes (the use of a mixer is recommended). Hand mixing directions can be found on the package. |
5. | Transfer the potatoes to 4 inch full size pans. Sprinkle each pan with 2 cups of shredded cheese. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
6. | Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ 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. |
Production Notes
Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.
Serving Notes
Presentation ideas: Garnish with parsley flakes and parsley sprinkled lightly over pan.