ROASTED PEPPER POTATOES

Ingredients

Ingredient Weight Measure Issue
POTATOES,FRESH,PEELED,CUBED 20 lbs 3 gal 2-1/2 qts 24-2/3 lbs
MILK,NONFAT,DRY 1-3/4 oz 3/4 cup
WATER 2 lbs 3-3/4 cup
PIMIENTO,CANNED,INCL LIQUIDS 1-1/4 lbs 3 cup
MARGARINE 8 oz 1 cup
SALT 1-1/4 oz 2 tbsp
PARSLEY,FRESH,BUNCH 7-1/3 oz 3 cup 7-2/3 oz
PEPPER,BLACK,GROUND 7/8 oz 1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

1 Steam peeled, cubed potatoes for 15 minutes or until tender.
2 Reconstitute milk. Scald milk.
3 Whip the hot potatoes; add pimentos, milk, margarine, salt, pepper, and parsley. Mix on medium low speed for 3 to 4 minutes or
until thoroughly whipped.
4 Divide potatoes evenly among steam table pans. Spray top of potatoes with cooking spray. Using a convection oven, bake at 400 F.
25 minutes or until potatoes are slightly brown. CCP: Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
103 cal 19 g 2 g 2 g 0 mg 170 mg 19 mg

Portion

2/3 Cup

Yield

100


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