Instructions: 1. WASH, PEEL, QUARTER POTATOES

2. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; REDUCE HEAT. COVER; SIMMER 20 TO 25 MINUTES OR UNTIL TENDER.

3. DRAIN; RESERVE EQUAL AMOUNT OF LIQUID FOR USE IN STEP

4.

4. PLACE AN EQUAL QUANTITY OF POTATOES IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2-INCHES).

5. COMBINE BUTTER OR MARGARINE AND RESERVED LIQUID; POUR EQUAL AMOUNT OVER POTATOES IN EACH PAN.

6. SPRINKLE EQUAL AMOUNT OF PARSLEY OVER POTATOES IN EACH PAN.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, 43 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 35 LB PEELED POTATOES.

NOTE:

2. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIBROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO.

NOTE:

3. IN STEP 5, DEHYDRATED PARSLEY MAY BE USED FOR FRESH PARSLEY, SPRINKLE 2 TBSP OVER POTATOES IN EACH PAN.

SERVING SIZE: 4 TO 6 PIE

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