Instructions: 1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 25
MINUTES OR UNTIL TENDER.

2. DRAIN WELL.

3. BEAT POTATOES IN MIXER BOWL AT LOW SPEED UNTIL BROKEN INTO SMALLER PIECES, ABOUT 1 MINUTE.

4. ADD BUTTER OR MARGARINE AND PEPPER. BEAT AT HIGH SPEED 3 TO 5 MINUTES OR UNTIL SMOOTH.

5. RECONSTITUTE MILK; HEAT TO A SIMMER; BLEND INTO POTATOES AT LOW SPEED, BLEND IN BEATEN WHOLE EGGS. BEAT AT HIGH SPEED 1 MINUTE. SHAPE INTO 200-2 OZ PATTIES (1-NO. 16 SCOOP).

6. DREDGE PATTIES IN BREAD CRUMBS. SHAKE OFF EXCESS.

7. GRILL ON LIGHTLY GREASED GRIDDLE 3 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 22 LB PEELED POTATOES.

NOTE:

2. IN STEP 1, 22 LB FRESH, PEELED WHOLE, READY-TO-USE POTATOES MAY BE
USED. QUARTER POTATOES.

NOTE:

3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.

NOTE:

4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

SERVING SIZE: 2 PATTIES

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