mashed potatoes for 40???

Subject: mashed potatoes for 40???
Newsgroups: rec.food.cooking

From: Phil(NM) (goldpnr at _spam_yahoo.com)
Date: Sun, 10 Nov 2002 10:35:56 -0700
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Gotta make some mashed potatoes for a potluck. I'm only used to making one potato's worth at a time..... and that's just baked one, mash it, butter it, S&P, and eat.... yeah, I guess I'm mash potato challanged...

so, how do I make some great mash potatoes for 40 folks at a potluck? I've got 10 pounds of Yukon gold's left.....

Thanks!

From: robdgot at aol.com (Bob Gottlieb)
Date: 10 Nov 2002 18:28:37 GMT
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This is an interesting recipe. You can scale it to fit your needs. I would use about 12 pounds of potatos. I finished this recipe by grated some carrots into the potato just before serving. It looks good and adds a little bit of crunch. Just a note on cooking the potatoes. Just fill the pot slightly above the potatoes. They absorb water.

Mashed Potatoes With Celery Root

7 large baking potatoes (about 3-1/2 lb)
1 large celery root (about 1-1/2 lb)
1 cup milk
1/3 cup butter
1/2 teaspoon each salt and pepper
2 tablespoons chopped fresh parsley (optional)

Peel potatoes and cut into quarters. Peel celery root and cut into large chunks. In large saucepan of boiling salted water, cook potatoes and celery root for about 20 minutes or until tender; drain well. Return to heat for 1 minute. Rice, mash or pass through food mill to remove all lumps. Using fork, beat in milk, butter, salt and pepper. (Recipe can be prepared to this point, transferred to microwaveable casserole or bowl, covered and refrigerated for up to 1 day; reheat in microwave at High for 5 minutes, rotating twice.) Stir in parsley (if using).
Yield: Makes 8 serving

From: penmart01 at aol.como (Sheldon)
Date: 10 Nov 2002 19:02:19 GMT
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Phil(NM) writes:
>so, how do I make some great mash potatoes for 40 folks at a potluck?
>I've got 10 pounds of Yukon gold's left.....

10lbs of spuds will yield approximately 20 cups mashed... not nearly enough to feed 40, not unless you're planning on rationing to an ice cream scoopful per.

First thing I'd do is go to store and purchase a 50lb sack of spuds, screw those yukon golds, get nice big russets. I'd prepare more rather than less (leftover mashed taters can be used for many things and they freeze well)... unless your eaters are pansy assed sissys I doubt there'll be any LOs... the average healthy eater can easy scoff down 2-3 cupfuls of mashed spuds, more with good gravy... some will be on diets but most will not, or the'd not be attending a potluck (known hereabouts as A "Feed").

Without knowing what all you have available for prep it's difficult to give directions. I'd recommend getting one of those giant potato mashers (machine whipped/riced ain't mashed). You'll need 2-3 large pots for boiling. I like mashed spuds to taste like potato, so I don't add condiments, no milk... moisten with cooking water, add a little butter (not much), s n' p, that's it. Best way to serve is from a hot water jacketed chafing dish... one of those roasting pan sized thingies with a lid what's kept heated with a can of sterno.

I don't ever serve folks so's it looks like anything is about to run out, and I like to have enough just in case a helicoptor lands in the backyard... and if you're the type who counts/rations food do not invite me.

From: mraod at aol.com (Marc)
Date: 10 Nov 2002 22:04:14 GMT
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Sheldon wrote:

>10lbs of spuds will yield approximately 20 cups mashed... not nearly enough to
>feed 40, not unless you're planning on rationing to an ice cream scoopful per.

Ayup. I use 3 lbs + a couple of medium turnips to feed four, and that's with a decent meat main course.

>Without knowing what all you have available for prep it's difficult to give
>directions. I'd recommend getting one of those giant potato mashers (machine
>whipped/riced ain't mashed).

Ayup. If there aren't any lumps you might as well use 'tater flakes.

>You'll need 2-3 large pots for boiling. I like
>mashed spuds to taste like potato, so I don't add condiments, no milk...

Agreed. Milk cheapens the 'tater taste. If you can't concentrate the cooking liquid, I find it useful to put in some home made chicken or beef broth + a little butter.

>moisten with cooking water, add a little butter (not much), s n' p, that's it.
>Best way to serve is from a hot water jacketed chafing dish... one of those
>roasting pan sized thingies with a lid what's kept heated with a can of
>sterno.

Can't speak to that, haven't cooked for a large crowd since I left the restaurant trade 20 years ago. I seem to recall a huge steam table, but not of the serving type.

>I don't ever serve folks so's it looks like anything is about to run out, and I
>like to have enough just in case a helicoptor lands in the backyard... and if
>you're the type who counts/rations food do not invite me.

That's why the cook eats last . . .

From: Jill McQuown
Date: Sun, 10 Nov 2002 15:18:16 -0600
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Phil(NM) wrote:
> so, how do I make some great mash potatoes for 40 folks at a potluck?
> I've got 10 pounds of Yukon gold's left.....

Might be easier to scale down a recipe than it is to scale one up. How about this recipe for 160 people? Cut the recipe in half or quarters as needed. Allegedly this is 1/2 cup servings. But hey, who do you know who only eats 1/2 cup of mashed potatoes?! Unless you're planning to be the cafeteria lady who dishes the potatoes up with an ice cream scoop <G>

32 pounds russet potatoes
24 pounds sweet potatoes
4 cups butter
8 cups milk
4 cups sour cream
4 cups Parmesan cheese
1 cup prepared horseradish
1 Tbs. + 1 tsp. salt
1 Tbs. + 1 tsp. pepper
1 Tbs. + 1 tsp. ground cinnamon
1 Tbs. + 1 tsp. ground nutmeg

Bake sweet potatoes until tender, peel and mash. Cook russet potatoes (cut large ones in half) in boiling salted water to cover until tender; peel and mash or press through ricer and combine with sweet potatoes. Add butter and next 8 ingredients. Mix together well. Place in large foil baking dishes and bake in a moderate (350F) oven until heated through and starting to brown on the top.

From: Phil(NM) (goldpnr at _spam_yahoo.com)
Date: Sun, 10 Nov 2002 20:25:45 -0700
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thanks to all! That's a lot of potatoes for a potluck! Oh well, I said I'd bring em so I will.... but next time I know better.... Usually a large casserole dish is all it takes, as there's so much food everyone just takes small portions.... but I'll make up 16 pounds worth of your recipe. That ought to do it close enough...
Thanks everyone again!

From: zxcvbob (bob at area51online.net)
Date: Sun, 10 Nov 2002 21:52:40 -0600
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Phil(NM) wrote:
> so, how do I make some great mash potatoes for 40 folks at a potluck?
> I've got 10 pounds of Yukon gold's left.....

I would use about a pound of taters per person. So you need at least 20 more pounds, and 30 or more pounds would be better. I would buy two 20 pound bags of cheap small russets if I were you. Or a 50 pound bag if it's cheaper that way.

If you have a potato ricer, wash (scrub) the potatoes and boil them in their jackets in a huge stock pot. Cut the potatoes in half when they are done and rice them.

If you don't have a ricer, peel the potatoes and cut into large pieces. Leave a few peels on if you want to make them look rustic. Boil, drain, mash with a big potato masher. Don't beat them, they will get gluey.

Just add a minimal amount of salt and pepper and butter. Or don't try to dress them up at all. That's what someone else is bringing gravy for. If you just *can't* leave them alone, moisten them with a little canned chicken broth.

Don't use an electric mixer, especially while they are hot.

Best regards,
Bob