Menu and Recipe Manu.. - The Early Childhood Commission

26
Recipes for General Menus
DAY 3
MASHED POTATOES
(Staple)
Ingredient Metric Standard Measure Method
Irish potato 2400 g 5 lb 7 large
1. Scrub and wash potatoes under running water.
Water 2 L 64 oz 8 cups
Salt 15 g ½ oz 1 Tbsp
Milk 120 ml 4 oz ½ cup
Margarine 60 g 2 oz 4 Tbsp
2. Peel potatoes with vegetable peeler.
3. Cut potatoes into halves.
4. In a stock pot bring water and salt to boil over medium high heat.
5. Add potato halves to boiling salted water.
6. Allow potatoes to boil about 15 - 20 minutes or until tender (but
not mushy).
7. Drain in a colander.
8. In a mixing bowl, crush cooked potato with a masher.
9. Add margarine and milk slowly to get an even smooth texture.
10. Hold and serve hot.
Purchasing note: One large potato weighs approximately 12 oz.
Preparation note: If product is too dry, use a little liquid in which the potato was cooked to get a smoother texture.
Meal Standard
No. of servings 20
Serving size
½ cup (4 oz)
Menu and Recipe Manual for Early Childhood Institutions