150 meatballs, beef, frozen (or 2 ounces meat/meat alternative per 3 pieces)
3 quarts 1/2 cup green beans, frozen
3 1/8 cups cheddar cheese, reduced fat, shredded
3 1/8 cups brown gravy, prepared
24 pounds fresh russet or dehydrated potatoes
2 quarts lowfat 1% milk
8 ounces butter, unsalted
1 tablespoon garlic powder
1 tablespoon salt
300 meatballs, beef, frozen (or 2 ounces meat/meat alternative per 3 pieces)
6 quarts 1 cup green beans, frozen
6 1/4 cups cheddar cheese, reduced fat, shredded
6 1/4 cups brown gravy, prepared
Scrub and peel the potatoes, cut into quarters, and place in a perforated steamer pan, a large stockpot, or a steam jacketed kettle. If using a steamer, steam until the potatoes are tender. If using a stockpot or a kettle, cover with cold water, bring to a boil, and then reduce to a simmer.
Continue to simmer until the potatoes are tender, about 20 minutes. Internal temperature should reach at least 135°F. Drain the potatoes.
Or If using dehydrated instant mashed potatoes, follow the manufacturer’s instructions for preparing the desired number of 1/2 cup servings. Hold hot at or above 135 °F until service.
Combine the milk, butter, garlic powder and salt, and heat until the butter melts.
Place the potatoes in the bowl of a floor mixer, and mash using the paddle attachment for the mixer.
Stop mashing when the potatoes are broken apart but not completely smooth. If no mixer is available, mash using a potato masher.
Pour in the warm milk mixture and continue to mash the potatoes until smooth with a few lumps.
Place meatballs on parchment-lined sheet pans in a single layer and reheat according to the manufacturer’s instructions.
Transfer meatballs to a 2-inch steamtable pan and hold hot at or above 135°F until service.
Place frozen green beans into perforated steamer pans and steam just until the internal temperature reaches 135°F. Do this just before service and hold at or above 135°F until service.
To serve, use a number 8 scoop to portion 1/2 cup mashed potatoes into each portion container. Top with 3 meatballs, 1/4 cup green beans, and 1 tablespoon each of cheddar and brown gravy.
1 bowl = 1/2 cup starchy vegetable, 2 ounce equivalent meat, meat alternative, 1/4 cup other vegetables
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