Test Stores C - Mashed Potatoes

Quick Reference

Product	Receiving	Storage	Quality Serving	Cook Time	Cook Temp	Hold Time
Mashed Potatoes	Dry Storage	Dry Storage	150°F - 160°F	30 seconds	208°F	6 hours
Salt/Pepper Blend	Dry Storage	Dry Storage
Liquid Margarine	Cooler	Cooler

Recipe

• 1 package of potato flakes
• 2 quarts boiling water
• 8 ounces liquid margarine
• 3 teaspoons salt/pepper blend

Portioning

• Side order: 4 ounces
• Dinner portion: 4 ounces
• Pints: 16 ounces

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 handle wire whisk
• Measuring cup
• 1/3 size pan with slotted lid
• #8 disher
• Long handle teaspoon
• Dissolvable label
• Sharpie

Work Safe

• Use caution when pouring hot water into pan to avoid burns

Preparing and Holding

• Measure 2 quarts boiling water from the hot water maker
• Use caution when pouring hot water into pan
• Slowly pour hot water into a 1/3 size, 6-inch-deep pan
• Pour 1 bag of potato flakes into the water while mixing with a wire whisk until smooth
• Measure 8 ounces liquid margarine. Pour into mashed potatoes.
• Measure 3 level teaspoons of salt/pepper blend. Pour into mashed potatoes.
• Use whisk to stir all ingredients into the mashed potatoes. Stir until evenly distributed.
• Write the product name and the 6-hour discard time on dissolvable label
• Place a #8 disher into the potatoes and cover with slotted lid
• Place pan in steam well at a temperature of 150°F to 160°F
• Stir potatoes every 15-minutes
• 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