07
Jun
My recommendation of 1 potato per person. Marys Make-Ahead Mashed Potatoes for a Crowd 10 pound sack of russet potatoes peeled 2 very large pinches of kosher salt per pot 8 ounces cream cheese softened to room temperature and divided 1 cup 2 sticks of unsalted butter softened to room temperature and divided 12 cup whole milk.
Mashed Potatoes are pretty resilient.
Mashed potatoes for large group. DIRECTIONS Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter. Peel potatoes rinse and cut into large chunks.
Place in a large stockpot and fill with enough water to cover the. Marys Make-Ahead Mashed Potatoes for a Crowd 10 pound sack of russet potatoes peeled 2 very large pinches of kosher salt per pot 8 ounces cream cheese softened to room temperature and divided 1 cup 2 sticks of unsalted butter softened to room temperature and divided 12 cup whole milk. Place in large casserole.
Refrigerate until ready to use. May be stored in refregerator for 5 days When ready to use let. Mashed Potatoes are pretty resilient.
You can put them into heavy freezer bags after theyre mashed and chill them in the fridge. Flatten out the bags so that they chill quickly as possible. When you get to the event heat them up a pot of hot water still in bags of course.
Bring along some extra dairy milk cream butter or all 3 and a whip. Mashed Potatoes Heres what youll need for 100 12 c. 35 lb spuds peeled 1 qt milk warmed 34 lb butter or margarine 5 tsp.
Cut the potatoes in half lengthwise cover with cold water. Bring to a boil cooking the potatoes until fork tender about 20 min drain immediately. Mash the potatoes until lump free.
STIR in butter. In several large bowls combine all ingredients. Transfer to 10 greased 11x7-in.
Bake uncovered at 350 for 45-55 minutes or until potatoes are tender. Mashed Potato Serving Size The USDAs National Nutrient Database assumes a portion size of 1 cup for mashed potatoes which checks in at 210 grams or just under a 12 pound. Thats not at all an unreasonable amount and a lot of cookbooks and online resources suggest that you should allow 13 to 12 pound of mashed potatoes per person.
Plan to use four heads of lettuce for every five guests if you are serving green salads. For other salads such as macaroni or potato have at least a gallon for every group of 25. For instance you will need two gallons of potato salad for a group of 50 people.
Chop unpeeled potatoes and onions into large 1 inch sized pieces. Divide chopped potatoes and onions between 2 large aluminum roasting pans. Pour 14 cup oil over each pan of vegetables.
Place the potatoes in a pot and cover then put them into a much larger pot with water and boil the water check the potatoes and stir slightly to distribute the heat throughout. Once warm add warm milk never cold and warmed or room temp butter stir and serve. Usually they are done if placed on a room temp pan at 425 F for about 25-45 minutes depends on the size of the cuts chunks take less time than wedges.
Here is a video that may be of help if you do wedges. If serving right afterwards just place into a heat cabinet or hot box until needed. HOW TO REHEAT MASHED POTATOES.
To reheat place the make-ahead mashed potatoes in a large pot over medium-low heat. Warm them gently stirring until. HOW MANY POTATOES PER PERSON FOR MASHED POTATOES.
The hardest part is deciding how much to fix. My recommendation of 1 potato per person. Place in a large pot and fill with water to about 2 inches above the potatoes.
Heat the potatoes over high heat until boiling. Reduce the heat to. This is a perfect recipe for two but I also prepare it in large quantities for special occasions when we have dinner guests.
One of these potatoes is practically a. This is an easy make -ahead mashed potato recipe. Enriched with sour cream and.