At a Glance
- Potato Type: Russet
- Prep Method: null
- Cuisine: American
- Yield: 20
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
- 14 pounds russet potatoes, peeled and cut into large chunks*/**
- 9 cups 2% or dry reconstituted milk*
- 3/4 cup vegetable oil*
- 1 1/2 pounds diced onions
- 1 1/2 pounds frozen corn kernels, thawed*
- 3 pounds frozen chopped broccoli, thawed
- 1 1/2 pounds drained canned carrots, diced*
- 3 tablespoons salt
- 1 tablespoon black pepper
Preparation
1. In large pot, simmer potatoes 10 to 15 minutes or until tender. Drain potatoes and pass through food mill back into pot.
2. Add milk and stir over low heat until hot.
3. In large sauté pan or tilting skillet, heat oil. Add onions and sauté over medium heat about 10 minutes or until translucent.
4. Add corn kernels; cook 5 minutes.
5. Add broccoli and carrots; cook 5 minutes. Do not overcook—mixture should be vibrant in color. Season with salt and pepper.
6. Mix vegetables into potatoes; keep warm until service. Serve 1/2-cup portion (#8 scoop).
* Indicates USDA commodity product for Nation School Lunch Program.
**30 cups reconstituted dehydrated mashed potatoes may be substituted.
Calories: 89 Fat: 2g Cholesterol: 2mg Sodium: 232mg Vitamin C: 17% Fiber: 2g Protein: 2g Potassium: 314mg
