12 pounds potatoes, peeled and diced 2 1/2 quarts milk, warmed 8 ounces butter or margarine 3 tablespoons salt
Steam or boil potatoes. When soft, drain and place in a large bowl. You will probably have to do this in sections. Mash until there are no lumps, if you have a heavy duty mixer, whip on high for 2 minutes. Add milk, margarine and salt to taste. Whip until light and creamy.
Cover and refrigerate until about an hour before needing them. Put them covered in the oven at about 350 degrees F for an hour or so to warm. Stir to fluff them and serve. You can add a little more warm milk if they feel too dry.
We're having forty people for Thanksgiving (yes, FORTY!) so I'm looking forward to making this. It looks like a straightforward recipe but it's nice to have the amounts of ingredients to use and large size instructions.