Production identity
- Target finished yield
- 5 kg · approximately 33.3333 portions at 150 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 92.6% (5.4 kg declared primary input → 5 kg finished target)
- Total formula input
- 5.4 kg before trim, evaporation, absorption or transfer loss
- Time
- 25 min active · 60 min total
- Equipment
- pot · ricer or food mill · rubber spatula · scale
- U.S. major allergens intentionally present
- Milk
- Additional sensitivity note
- None listed.
- Holding / service
- Hold hot only briefly; avoid repeated cooling/reheating and excessive agitation.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Russet or Yukon potatoes | 4.2 kg | peeled, even pieces |
| Unsalted butter | 600 g | |
| Whole milk or cream | 550 g | hot |
| Kosher salt | 45 g | |
| White pepper | 5 g |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Russet or Yukon potatoes | 77.78% | 2.1 kg | 4.2 kg | 8.4 kg |
| Unsalted butter | 11.11% | 300 g | 600 g | 1.2 kg |
| Whole milk or cream | 10.19% | 275 g | 550 g | 1.1 kg |
| Kosher salt | 0.83% | 22.5 g | 45 g | 90 g |
| White pepper | 0.09% | 2.5 g | 5 g | 10 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Cook potatoes in appropriately salted water until completely tender with no resistant core.
Drain thoroughly and allow surface steam to escape; excess free water weakens texture.
Rice or mill while hot. Do not use a high-speed blender or food processor that over-shears starch.
Fold in butter, then hot milk/cream in measured increments until the defined service texture is reached.
Weigh to 5 kg target and adjust salt at service temperature.
Working numbers
- Finished yield: 5 kg
- Mechanical shear is a texture variable
- Dairy must be hot enough not to chill/set the purée
- Define portion mass before service
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Smooth and light, no lumps, no gluey elasticity, clean potato/butter flavor, soft enough to spoon but not run.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Gluey | Over-sheared swollen starch | Use ricer/mill and gentle folding; discard severely gluey batch for premium service. |
| Watery | Potatoes not drained/dried or too much liquid | Steam-dry after draining and add dairy gradually by weight. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.