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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 39 | large (3" to 4-1/4" dia.) | potato, diced | 6 | tablespoons | olive oil | 3 | cups, chopped | Onion, chopped | 9 | tablespoons | garlic minced | 3.25 | quarts | skim milk | 4 | Usda default (100 gm - 4 oz) | Sour cream, light | 9 | sticks | margarine | 3 | tablespoons | black pepper | 11 | teaspoons | salt | 4 | tablespoons | dill weed |
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Steps
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Sequence
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Step
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| | 1 | Boil potatoes for 20 to 25 minutes or until soft. CCP-- Minimum internal temperature should be 140 degrees F. or above. Drain well. | | 2 | Heat a sauce pan over high heat. Add oil. | | 3 | add onion. Saute until softened. | | 4 | Add garlic. Saute until aroma is evident. | | 5 | Stir in milk. Bring to simmer. Reduce heat to low and simmer for 3 to 4 minutes. | | 6 | Place potatoes in a mixer bowl with whip attachment. Mix on low speed for 1 minute to break up potatoes. | | 7 | Add milk mixture, sour cream, margarine, salt, pepper and dill. Whip on medium speed until well-blended. Do not over mix. CCP-- Hold hot (140 degrees F. or above) for service or cool quickly (per HACCP) to internal temperature of 40 degrees F. or below for use within 24 hours. |
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