Instant Garlic Mashed Potatoes - USDA Recipe for CACFP

Instant Garlic Mashed Potatoes - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Instant Garlic Mashed Potatoes – Dehydrated potato flakes combined with chicken broth, sour cream and milk.

 

Low-sodium chicken broth
2 qt 1 cup
1 gal 2 cups

1. In a medium stock pot, add chicken broth, water, milk, salt, and garlic. Heat uncovered over medium-high heat for 3-5 minutes.

Water (See Notes Section)
3 cups
1 qt 2 cups
Nonfat milk
1 cup
2 cups
Salt
1 tsp
2 tsp
Fresh garlic, minced
2 1/4 oz
3 Tbsp
4 1/2 oz
1/4 cup 2 Tbsp
Instant potato flakes
1 lb 6 1/2 oz
2 qt 3 1/4 cups
2 lb 13 oz
1 gal 1 qt 2 1/2 cups

2. Add potato flakes. Stir well. Simmer uncovered over medium heat for 2 minutes.

Margarine, trans fat-free
4 oz
1/2 cup
8 oz
1 cup

3. Fold in margarine, sour cream, and thyme.

Low-Fat Sour Cream
12 oz
1 cup 2 Tbsp 2 1/4 tsp
1 lb 8 oz
2 1/4 cups 1 Tbsp 1 1/2 tsp
Fresh thyme
2 tsp
1 Tbsp 1 tsp

4. Critical Control Point: Heat to 140 °F or higher.

5. Transfer 3 qt 1 cup (about 7 lb) to a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

6. Critical Control Point: Hold for hot service at 140 °F or higher.

7. Portion with No. 8 scoop (1/2 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
 
Cooking Process #2: Same Day Service
 
If potatoes become too stiff from being held in warmer, add ½ cup of additional water to each pan.
 
Serving
 
NSLP/SBP Crediting Information:  ½ cup (No. 8 scoop) provides 1/2 cup starchy vegetable.
                                                                                                                                                                                 
CACFP Crediting Information: ½ cup (No. 8 scoop) provides 1/2 cup starchy vegetable.
 
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