Mashed Potatoes - USDA Recipe for Schools

Mashed Potatoes - USDA Recipe for Schools
Makes: 50 or 100 Servings


Mashed Potatoes – Traditional mashed potato recipe, ingredients include potatoes, milk, salt and pepper.


*Fresh Yukon Gold potatoes, unpeeled, cubed 2" Or *Fresh red potatoes, unpeeled, cubed 2"
12 lb
3 gal 2 cups
24 lb
6 gal 1 qt

1. Boil potatoes in a large stock pot for 35-40 minutes until tender. Drain well.

Low-fat (1%) milk
1 qt
2 qt

2. Heat milk in stock pot over medium heat. Stir occasionally.

Margarine, trans fat-free
12 oz
1 1/2 cups
1 lb 8 oz
3 cups

3. Add margarine, salt, and pepper. Mix well. DO NOT BOIL.

Kosher salt
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Ground black pepper
1 tsp
2 tsp

4. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

5. Place the potatoes in a commercial mixer (batch as needed). Using a wire whip attachment, mix on low speed. Slowly add milk mixture until potatoes are smooth and free of lumps. For 50 servings, whip for 8-10 minutes. For 100 servings, whip for 10-12 minutes.

6. Transfer to a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

7. Option: garnish with ground black pepper.

8. Critical Control Point: Hold for hot service at 135 °F or higher.

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


See 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


NSLP/SBP Crediting Information: ½ cup (No. 8 scoop) provides ½ cup starchy vegetable.
CACFP Crediting Information: ½ cup (No. 8 scoop) provides ½ cup vegetable.
Find tips and resources for safe food handling and proper cooking temperature guidance.