Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 38 | ounces | potatoes, new (2 1/2 lbs) | 1.5 | tablespoons | garlic minced | 1.5 | tablespoons | Margarine, Earth Balance, non hydrogenated | 6.5 | fliud ounces | skim milk | 6 | tablespoons | Margarine, non hydrogenated | 0.75 | teaspoons | salt | 0.25 | teaspoons | white pepper |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 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. |
|