Mashed Potatoes
Quick Reference
| Storage | Recipe | Prep Temp | Prep Time | Holding TIme | Quality
Serving Temp |
|---|---|---|---|---|---|
| 50°F - 70°F
Dry Storage |
|
208°F | 30 seconds | 6 hours
Steam well |
150°F to 160°F |
Portioning
| Side Order | 4 oz |
|---|---|
| Dinner Portion | 4 oz |
| Pints | 16 oz |
☆ Q.A. Standard: Potato flakes should be thoroughly dissolved in water No dry spots should be present Potatoes should be just thick enough to hold shape when scooped and not have a crusty appearance on top
Tools Needed
- Long handled wire whisk
- Measuring cup
- 1/3 size pan with slotted lid
- #8 disher
- Dissolvable Labels
Work Safe
- Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
- Use caution when pouring hot water into pan to avoid burns
- Mashed potatoes must be time/temperature controlled for safety (TCS) Hot foods must maintain a minimum temperature of 135°F
- Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
Receiving and Storing
- Potato flakes are delivered and stored at room temperature (50°F -70°F) in the dry storage area
Preparing and Holding
- Measure 2 quarts boiling water from the hot water maker into a measuring cup
- Use caution when pouring hot water into pan
- Slowly pour hot water into a 1/3 size, 6 inch deep pan
- Slowly pour one bag of potato flakes into the water while mixing with a wire whisk
- Continue mixing with wire whisk until smooth
- Place pan in steam well
- Place a dissolvable label on the slotted lid
- Write the product name and the 6 hour discard time on the dissolvable label
- Place a #8 disher into the potatoes and cover with the slotted lid
- Serve potatoes at a temperature of 150°F to 160°F
- Stir potatoes every time the 15-minute store quality timer sounds
- If potatoes become too thick, add 1 ounce of hot water at a time into potatoes until the right consistency is achieved
- Discard any potatoes remaining when the hold time expires
Serving
Side Order (4 ounces)
- Scoop potatoes with a #8 disher
- Scrape top of disher across pan lip to level
- Turn scoop face down into squat bowl and depress release lever
- Using bottom of disher, make a depression into top of mashed potatoes
- Using the 1oz ladle pour 1 ounce of gravy into the depression
- Dine in - Place bowl on serving tray with a fork
- Dine out – Place lid on squat bowl and make sure it is firmly seated
- Place upright in bag with a spoon and napkin
Dinner Portion (4 ounces)
- Scoop potatoes with a #8 disher
- Scrape top of scoop across pan lip to level
- Turn disher face down into small section of 3-compartment plate or clamshell container and depress release lever
- Using bottom of disher, make a depression into top of mashed potatoes
- Using the 1oz ladle pour 1 ounce of gravy into the depression
Pint (16 ounces)
- Fill pint container with mashed potatoes to ½ inch from top of container
- Portion gravy into a squat bowl to ½ inch from top of container
- Dine in – Place pint of mashed potatoes and cup of gravy on serving tray Serve with requested number of spoons
- Dine out – Place lid on container and make sure it is firmly seated
Close
- Turn steam well off
- Remove pan of potatoes from steam well
- Discard unused mashed potatoes into waste container
- Wash, rinse and sanitize pan, lid, and disher Allow to air dry
- Drain steam well and scrub the inside of the well using scouring pad and soapy water
- Rinse well and wipe dry
- Clean all exterior surfaces using a sanitized towel