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