Mashed Potatoes For A Crowd Recipes

MASHED POTATOES FOR A CROWD

Steps:

• 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.

MAKE-AHEAD MASHED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
• In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
• Cover, and bake for 50 minutes in the preheated oven.

MAKE AHEAD MASHED POTATOES FOR A CROWD

Steps:

• Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient.
• Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender.
• While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside.
• Chop green onions, and refrigerate in a ziplock bag till serving time.
• Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.).
• Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions.
• Once it's all mixed, load it into your crockpot and whack it into the fridge.
• On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to 'keep warm' setting (if your crockpot has one) till dinner time.
• Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.

MAKE-AHEAD MASHED POTATOES FOR A CROWD

Steps:

• Combine all ingredients; mixing well.
• Place in large casserole.
• Refrigerate until ready to use.
• (May be stored in refregerator for 5 days) When ready to use, let set at room temperature for 30 minutes.
• Bake at 350 degrees F.
• for 50-60 minutes, or until heated through.

BEST OLD-FASHIONED MASHED POTATOES FOR A CROWD

Steps:

• Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, heat the buttermilk in a small saucepan over medium-high heat to just under a simmer. Set aside; it will separate and look curdled but don't worry, it will mix in fine. Fold the buttermilk and reserved cooking water into the potatoes over low heat. Then fold in the butter a handful of pieces at a time until fully incorporated. Season with salt and pepper. Serve hot.

CROWD-SOURCED MASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, 12 to 15 minutes. Drain well and return the potatoes to the pot.
• Add the butter to the potatoes and mash with a potato masher or fork until well combined. Add the milk and sour cream and stir well; season with salt and pepper.
• Transfer the mashed potatoes to a bowl and top with chives.