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. Recipe Number: Q04801 SERVING SIZE: 2 PATTIES From the (actually used today!). Downloaded from G Internet, G Internet.