 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 3/4 | ounces | potatoes, new (2 1/2 lbs) | 1/2 | cloves | garlic minced | 1/2 | teaspoon | Margarine, Earth Balance, non hydrogenated | 2/3 | fluid ounce | skim milk | 2/3 | tablespoon | Margarine, non hydrogenated | 1 1/8 | dash | salt | 1/8 | teaspoon | white pepper |
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Steps
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Sequence
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Step
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| 1 | Boil or steam potatoes until tender. CCP-- Minimum internal temperature should be 140 degrees F. or above. Drain well. Place hot potatoes in mixer bowl with whip attachment. Mix until mashed. | 2 | Saute garlic in 1st listed margarine until just brown. | 3 | Add garlic mixture, scalded milk, 2nd listed margarine, salt and pepper to potatoes. Mix well. CCP-- Hold hot (140 degrees F. or above) for service. |
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