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Instant Garlic Mashed Potatoes USDA Recipe for Schools

Instant Garlic Mashed Potatoes are dehydrated potato flakes combined with chicken broth, sour cream, and milk.
NSLP/SBP CREDITING INFORMATION
½ cup (No. 8 scoop) provides ½ cup starchy vegetable.
Course: Side Dish
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish
Program Meal Component: Vegetables
Vegetable Subgroup: Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil
50 Servings
Calories: 150

Ingredients

50 Servings

    Weight

    • - - Chicken broth, low-sodium
    • - - Water (see Notes)
    • - - Nonfat milk
    • - - Salt
    • 4½ oz Garlic, fresh, minced
    • 2 lb 13 oz Instant potato flakes
    • 8 oz Margarine, trans-fat free
    • 1 lb 8 oz Low-fat sour cream
    • - - Fresh thyme

    Measure

    • 1 gal 2 cups Chicken broth, low-sodium
    • 1 qt 2 cups Water (see Notes)
    • 2 cups Nonfat milk
    • 2 tsp Salt
    • ¼ cup 2 Tbsp Garlic, fresh, minced
    • 1 gal 1 qt 2½ cups Instant potato flakes
    • 1 cup Margarine, trans-fat free
    • 2¼ cups 1 Tbsp 1½ tsp Low-fat sour cream
    • 1 Tbsp 1 tsp Fresh thyme

    100 Servings

      Weight

      • - - Chicken broth, low-sodium
      • - - Water (see Notes)
      • - - Nonfat milk
      • - - Salt
      • 9 oz Garlic, fresh, minced
      • 5 lb 10 oz Instant potato flakes
      • 1 lb Margarine, trans-fat free
      • 3 lb Low-fat sour cream
      • - - Fresh thyme

      Measure

      • 2 gal 1 qt Chicken broth, low-sodium
      • 3 qt Water (see Notes)
      • 1 qt Nonfat milk
      • 1 Tbsp 1 tsp Salt
      • ¾ cup Garlic, fresh, minced
      • 2 gal 3 qt 1 cup Instant potato flakes
      • 2 cups Margarine, trans-fat free
      • 1 qt ½ cup 3 Tbsp Low-fat sour cream
      • 2 Tbsp 2 tsp Fresh thyme

      -

      50 Servings

        Weight

        • - - Chicken broth, low-sodium
        • - - Water (see Notes)
        • - - Nonfat milk
        • - - Salt
        • 4½ oz Garlic, fresh, minced
        • 2 lb 13 oz Instant potato flakes
        • 8 oz Margarine, trans-fat free
        • 1 lb 8 oz Low-fat sour cream
        • - - Fresh thyme

        Measure

        • 1 gal 2 cups Chicken broth, low-sodium
        • 1 qt 2 cups Water (see Notes)
        • 2 cups Nonfat milk
        • 2 tsp Salt
        • ¼ cup 2 Tbsp Garlic, fresh, minced
        • 1 gal 1 qt 2½ cups Instant potato flakes
        • 1 cup Margarine, trans-fat free
        • 2¼ cups 1 Tbsp 1½ tsp Low-fat sour cream
        • 1 Tbsp 1 tsp Fresh thyme

        100 Servings

          Weight

          • - - Chicken broth, low-sodium
          • - - Water (see Notes)
          • - - Nonfat milk
          • - - Salt
          • 9 oz Garlic, fresh, minced
          • 5 lb 10 oz Instant potato flakes
          • 1 lb Margarine, trans-fat free
          • 3 lb Low-fat sour cream
          • - - Fresh thyme

          Measure

          • 2 gal 1 qt Chicken broth, low-sodium
          • 3 qt Water (see Notes)
          • 1 qt Nonfat milk
          • 1 Tbsp 1 tsp Salt
          • ¾ cup Garlic, fresh, minced
          • 2 gal 3 qt 1 cup Instant potato flakes
          • 2 cups Margarine, trans-fat free
          • 1 qt ½ cup 3 Tbsp Low-fat sour cream
          • 2 Tbsp 2 tsp Fresh thyme

          Instructions

          • In a medium stock pot, add chicken broth, water, milk, salt, and garlic. Heat uncovered over medium–high heat for 3–5 minutes.
          • Add potato flakes. Stir well. Simmer uncovered over medium heat for 2 minutes.
          • Fold in margarine, sour cream, and thyme.
          • Critical Control Point: Heat to 135 °F or higher.
          • Transfer 3 qt 1 cup (about 7 lb) to a steam table pan (12” x 20” x 2½”).
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Portion with No. 8 scoop (1⁄2 cup).

          Notes

          If potatoes become too stiff from being held in warmer, add 1⁄2 cup of additional water to each pan.
          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 0½ cup (No. 8 scoop) | Calories: 150 | Total Carbohydrate: 23g | Protein: 4g | Total Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 175mg | Potassium: 118mg | Dietary Fiber: 2g | Total Sugars: 3g | Vitamin D: 24IU | Calcium: 55mg | Iron: 1mg