Onion Mashed Potatoes
Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Boil
Nutritional Content
Allergens: AllergenMilk; AllergenSoy; Onion; Potatoes
Calories: 190 Kcal
Carbohydrates: 34 g
Protein: 4 g
Total Fat: 5 g
Calcium: 50 mg
Sodium: 95 mg
Ingredients
10 Servings
3/4 Cup Onion, Caramelized
3 lb 2 Oz Potato, Russet/Baking Fresh
1 1/3 Cup Milk, 2% Bulk
2 Tbsp 1 tsp Margarine, Solids
1/4 tsp Salt, Iodized
25 Servings
2 Cup Onion, Caramelized
7 lb 12 Oz Potato, Russet/Baking Fresh
3 Cup Milk, 2% Bulk
1/3 Cup Margarine, Solids
1/2 tsp Salt, Iodized
50 Servings
1 Qt Onion, Caramelized
15 lb 8 Oz Potato, Russet/Baking Fresh
1 1/2 Qt Milk, 2% Bulk
3/4 Cup Margarine, Solids
1 tsp Salt, Iodized
100 Servings
2 Qt Onion, Caramelized
31 lb Potato, Russet/Baking Fresh
3 Qt Milk, 2% Bulk
1 1/2 Cup Margarine, Solids
2 tsp Salt, Iodized
Instructions
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Place Potatoes in large pot and cover with Water. Cook until tender and drain.
Heat Milk with Butter, Salt, and just until scalded.
Combine Potatoes and Milk mixture with a mixer on medium speed until fluffy. Mix in caramelized onions. *Maintain >140F/60C.
CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding. Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times.
CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temp of 165F/74C held 15 sec within 2 hrs - one time only.
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