VEGETABLES No. Q 504 01
ROASTED PEPPER POTATOES (INSTANT)
| Yield: 100 | Portion: 2/3 Cup |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 104 cal | 19 g | 2 g | 2 g | 0 mg | 174 mg | 30 mg |
| Ingredients | 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
- Blend potatoes and milk together.
- 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. Fold in pimentos and parsley.
- 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.
