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Mashed Potatoes (instant)

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

2 1/2 gl WATER, BOILING
1 c BUTTER PRINT SURE
2 1/4 c MILK, DRY NON-FAT L HEAT
2 1/2 qt POTATO INST GRA #10
1 1/2 t PEPPER BLACK 1 LB CN
5 t SALT TABLE 5LB

INSTRUCTIONS

BLEND POTATOES AND MILK TOGETHER. SET ASIDE FOR USE IN STEP 3. BLEND
WATER, BUTTER OR MARGARINE, SALT AND PEPPER IN MIXER BOWL. 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. 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: 1/2 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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