ROASTED PEPPER POTATOES (INSTANT)

Ingredients

Ingredient Weight Measure Issue
POTATO,WHITE,INSTANT,GRANULES 4-3/4 lbs 2 gal 3-1/4 qts
MILK,NONFAT,DRY 5-3/8 oz 2-1/4 cup
WATER,BOILING 20-7/8 lbs 2 gal 2 qts
MARGARINE 8 oz 1 cup
SALT 1 oz 1 tbsp
PEPPER,WHITE,GROUND 1/8 oz 1/4 tsp
PIMIENTO,CANNED,INCL LIQUIDS 1-1/4 lbs 3 cup
PARSLEY,FRESH,BUNCH 7 oz 3 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

1 Blend potatoes and milk together.
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 1/2 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. Fold in pimentos and parsley.
5 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
104 cal 19 g 2 g 2 g 0 mg 174 mg 30 mg

Portion

2/3 Cup

Yield

100


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