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2.67 from 6 votes

Mashed Potatoes USDA Recipe for Schools

This is a traditional mashed potato recipe. Ingredients include potatoes, milk, salt, and pepper.
NSLP CREDITING INFORMATION
½ cup (No. 8 scoop) provides ½ cup starchy vegetable.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables
Vegetable Subgroup: Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Fall, Winter
50 Servings
Calories: 126

Ingredients

50 Servings

    Weight

    • 12 lb *Fresh Yukon Gold potatoes, unpeeled, cubed 2"
    • - - OR
    • 12 lb *Fresh red potatoes, unpeeled, cubed 2"
    • - - Low-fat (1%) milk
    • 12 oz Margarine, trans-fat free
    • - - Kosher salt
    • - - Ground black pepper

    Measure

    • 3 gal 2 cups *Fresh Yukon Gold potatoes, unpeeled, cubed 2"
    • - - OR
    • 3 gal 2 cups *Fresh red potatoes, unpeeled, cubed 2"
    • 1 qt Low-fat (1%) milk
    • 1½ cups Margarine, trans-fat free
    • 1 Tbsp 1 tsp Kosher salt
    • 1 tsp Ground black pepper

    100 Servings

      Weight

      • 24 lb *Fresh Yukon Gold potatoes, unpeeled, cubed 2"
      • - - OR
      • 24 lb *Fresh red potatoes, unpeeled, cubed 2"
      • - - Low-fat (1%) milk
      • 1 lb 8 oz Margarine, trans-fat free
      • - - Kosher salt
      • - - Ground black pepper

      Measure

      • 6 gal 1 qt *Fresh Yukon Gold potatoes, unpeeled, cubed 2"
      • - - OR
      • 6 gal 1 qt *Fresh red potatoes, unpeeled, cubed 2"
      • 2 qt Low-fat (1%) milk
      • 3 cups Margarine, trans-fat free
      • 2 Tbsp 2 tsp Kosher salt
      • 2 tsp Ground black pepper

      -

      50 Servings

        Weight

        • 12 lb *Fresh Yukon Gold potatoes, unpeeled, cubed 2"
        • - - OR
        • 12 lb *Fresh red potatoes, unpeeled, cubed 2"
        • - - Low-fat (1%) milk
        • 12 oz Margarine, trans-fat free
        • - - Kosher salt
        • - - Ground black pepper

        Measure

        • 3 gal 2 cups *Fresh Yukon Gold potatoes, unpeeled, cubed 2"
        • - - OR
        • 3 gal 2 cups *Fresh red potatoes, unpeeled, cubed 2"
        • 1 qt Low-fat (1%) milk
        • 1½ cups Margarine, trans-fat free
        • 1 Tbsp 1 tsp Kosher salt
        • 1 tsp Ground black pepper

        100 Servings

          Weight

          • 24 lb *Fresh Yukon Gold potatoes, unpeeled, cubed 2"
          • - - OR
          • 24 lb *Fresh red potatoes, unpeeled, cubed 2"
          • - - Low-fat (1%) milk
          • 1 lb 8 oz Margarine, trans-fat free
          • - - Kosher salt
          • - - Ground black pepper

          Measure

          • 6 gal 1 qt *Fresh Yukon Gold potatoes, unpeeled, cubed 2"
          • - - OR
          • 6 gal 1 qt *Fresh red potatoes, unpeeled, cubed 2"
          • 2 qt Low-fat (1%) milk
          • 3 cups Margarine, trans-fat free
          • 2 Tbsp 2 tsp Kosher salt
          • 2 tsp Ground black pepper

          Instructions

          • Boil potatoes in a large stock pot for 35–40 minutes until tender.
            Drain well.
          • Heat milk in stock pot over medium heat.
            Stir occasionally.
          • Add margarine, salt, and pepper. Mix well.
            DO NOT BOIL.
          • Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
          • Place the potatoes in a commercial mixer (batch as needed). Using a wire whip attachment, mix on low speed. Slowly add milk mixture until potatoes are smooth and free of lumps.
            For 50 servings, whip for 8–10 minutes.
            For 100 servings, whip for 10–12 minutes.
          • Transfer to a steam table pan (12" x 20" x 2¹⁄2").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Option: garnish with ground black pepper.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Portion with No. 8 scoop (¹⁄2 cup).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 0¹⁄2 cup (No. 8 scoop) | Calories: 126 | Total Carbohydrate: 20g | Protein: 3g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 212mg | Potassium: 30mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin D: 0IU | Calcium: 25mg | Iron: 1mg