Mashed potatoes (instant)

100 Servings

Ingredients

Quantity Ingredient
2½ gallon WATER; BOILING
1 cup BUTTER PRINT SURE
2¼ cup MILK; DRY NON-FAT L HEAT
2½ quart POTATO INST GRA #10
1½ teaspoon PEPPER BLACK 1 LB CN
5 teaspoons SALT TABLE 5LB

Directions

1. BLEND POTATOES AND MILK TOGETHER. SET ASIDE FOR USE IN STEP 3.

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 ½ 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.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 3, CONSISTENCY MAY BE CONTROLLED BY RESERVING 2 QT HOT LIQUID BEFOR ADDING POTATO MIXTURE. ADD LIQUID IN STEP 4, DURING WHIPPING, UNTIL PROPER CONSISTENCY IS OBTAINED.

NOTE: 2. IF POTATOES BECOME DRY WHILE STANDING ON STEAM TABLE, ADD HOT MILK OR HOT WATER; MIX WELL.

NOTE: 3. OVERWHIPPING, IN STEP 4 OF BASIC RECIPE AND VARIATIONS 1 AND 3, WILL RESULT IN AN EXCESSIVE OVER YIELD.

Recipe Number: Q05700

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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