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Mashed Potatoes For A Crowd
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Great for large group meals during the holidays. The recipe makes small servings so feel free to increase the amount if you'd like more hearty portions.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
5 comments
ingredients
12 pounds potatoes, peeled and diced
2 1/2 quarts milk, warmed
8 ounces butter or margarine
3 tablespoons salt
directions
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.
added by
janic412
recipe tips
Try adding garlic or herbs like rosemary or thyme while boiling the potatoes for extra flavor.
To make sure the potatoes are fluffy, do not overmix them. They can turn out gluey otherwise.
Garnish with chopped chives or parsley before serving for a little extra color.
Serve with gravy or additional butter on the side for guests to add as desired.
For a richer taste, substitute some of the milk with cream or sour cream.
If the potatoes are too thick, add more milk gradually until the desired consistency is reached.
Try adding cheese like cheddar or Parmesan for a cheesy twist.
To prevent the potatoes from becoming gummy, mash them while they're still hot.
Try using a potato ricer or food mill for a smoother texture.
Always taste and adjust the seasoning before serving.
common recipe questions
What kind of potato should I use?
You can use starchy potatoes like Russet, Idaho, Yukon Gold, or red potatoes for a creamier texture.
What can I use instead of milk?
For a dairy-free version, you can use almond milk, soy milk, or chicken broth.
Is there a substitute for butter or margarine?
You can use olive oil or a vegan butter substitute.
Can I make these mashed potatoes without salt?
Yes, but salt enhances the flavor. You can reduce the amount or use a salt substitute.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave, adding a bit of milk if they're dry.
Can these mashed potatoes be frozen?
Yes, they can be frozen for up to 1 month. Thaw in the refrigerator and reheat, adding more milk if needed.
nutrition data
149 calories, 5 grams fat, 22 grams carbohydrates, 4 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more cooking for a crowd recipes
reviews & comments
I am from the United States so I will be giving feedback from what I know about the traditions of this country. For those that say that that's not enough potatoes consider having an additional side. This is for Thanksgiving, we Americans eat too much, so consider aside that is a veggie, such as broccoli or any customary traditional side dish for your family.
that is not enough potatoes! Â You need a lot more. Â The first plateful, maybe, but people have seconds. Â We cook at least 30 pounds for 50 people.
A second plateful would be an additional serving so adjust accordingly.
This is helpful. Thank you!
12 pounds is not quite enough for 50 servings. You need 15 lb which will give 50 5 oz servings.
Twelve pounds won't be enough for 40 people, should double that.
November 9, 2013
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.