| Yield 1X: | 105.75 | oz | Allergens: | ||
| Portion: | 6 | oz | Dairy, garlic | ||
| Portions: | 17.6 | ||||
| Shelf life: | 1 shift | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 1.5 | X | 2 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Peeled garlic, root ends removed | 1.25 | 1.88 | 2.50 | |||
| Potato, Russet, peeled and chopped | 5 | 7 | 8.00 | 10 | ||
| Heavy Cream | 1 | 6.50 | 2 | 1.75 | 2 | 13.00 |
| Butter | 2.00 | 3.00 | 4.00 |
Boil the potatoes in salted water until tender, then drain. For garlic potato puree, add 4 oz. garlic cloves, root end trimmed off to the boil. Heat the cream and butter together, then stir into the cooked potatoes.
Passs the potato mixture through the food mill. Season to taste with salt and white pepper. Transfer to a hotel pan, and hold in the steam table. Discard leftovers after each service.