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

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

2. Place Potatoes in large pot and cover with Water. Cook until tender and drain.

3. Heat Milk with Butter, Salt, and just until scalded.

4. Combine Potatoes and Milk mixture with a mixer on medium speed until fluffy. Mix in caramelized onions. *Maintain >140F/60C.

5. 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.

6. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

7. CCP -- Reheat: To internal temp of 165F/74C held 15 sec within 2 hrs - one time only.
   
   Print Recipe Here