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Mashed Potatoes

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CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

6 c WATER; WARM
1 1/2 ga WATER
1 c BUTTER PRINT SURE
1 1/8 c MILK; DRY NON-FAT L HEAT
1 cn POTATO INST GRA #10
1 1/2 ts PEPPER BLACK 1 LB CN
2 tb SALT TABLE 5LB

INSTRUCTIONS

1.  COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER
25    MINUTES OR UNTIL TENDER.
2.  DRAIN WELL.
3.  BEAT POTATOES IN MIXER BOWL AT LOW SPEED UNTIL BROKEN INTO SMALLER
PIECES, ABOUT 1 MINUTE.
4.  ADD BUTTER OR MARGARINE AND PEPPER.  BEAT AT HIGH SPEED 3 TO 5 MINUTES
OR UNTIL SMOOTH.
5.  RECONSTITUTE MILK; HEAT TO A SIMMER; BLEND INTO POTATOES AT LOW SPEED.
BEAT AT HIGH SPEED 2 MINUTES OR UNTIL LIGHT AND FLUFFY.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 1, 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 22 LB
PEELED POTATOES.
NOTE:  2.  IN STEP 1, 22 LB FRESH, PEELED WHOLE, READY-TO-USE POTATOES MAY
BE USED.  QUARTER POTATOES.
NOTE:  3.  IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI-
BROWNING AGENT AND WATER TO PREVENT DISCOLORATION.  SEE RECIPE NO. A-20.
4.  ONE NO. 8 SCOOP MAY BE USED.  SEE RECIPE NO. A-4.
Recipe Number: Q04800
SERVING SIZE: 2/3 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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