mashed potato marathon


25 lbs. of potatoes.

ho.ly. smokes.

this year, i volunteered to make mashed potatoes to contribute to our youth group’s thanksgiving dinner.  little did i know what i was getting myself into.

kevin, our youth pastor, told me to prepare for around 22 people.

not too bad, right?

that’s what i thought too.

until i started researching.

seeing as i’ve never actually cooked for 22 people at once in my life, or even a side dish for 22 people, i had no idea how many potatoes i was going to need to pull this off.

 

1-1.5 lbs per person was the overwhelming estimate.

 

geez.

 

so off i went to the grocery store to buy 25 lbs of potatoes and more butter than i think i’ve ever had in the house at once.

 

obviously, i don’t expect many of you to be in a place where you need to make mashed potatoes for 25 people, so i made some rough conversions for the much more manageable 5 lbs of potatoes.

 

i rock out when it comes to mashed potatoes, they’re one of my faves no matter what time of year it is.  i have healthy mashed potato recipes that i make to get my own fix, and then i have crazy creamy, buttery, GOOD mashed potato recipes for times such as these.

i highly recommend accompanying your cooking extravaganza with an epic christmas music playlist. the chipmunks christmas song must be included to achieve epic status.

enjoy ♥

Mashed Potatoes For a Crowd
(serves 25, or gives you epic amounts of leftovers…whatever is more fitting for your situation)

25 lbs of russet potatoes, diced
5 – 6 cups 2% milk (depending on how thin you like your potatoes)
2 cups heavy whipping cream
16 oz. cream cheese, softened
2 1/4 lb of butter, softened
1/4 cup + 2 TBSP sea salt

place the potatoes in a large pot (or multiple large pots if you’re like me), cover with water and bring to a boil. i added about 1 tsp of sea salt to each pot to lower the boiling point.

when the potatoes can be easily broken up with a spoon reduce heat and simmer for an additional 5 minutes. drain and remove from heat.

using a stand mixer, mash together potatoes with all other ingredients.

if you don’t have an industrial sized mixer, then clearly you are behind the times.

ha. yeah right.

it took me six rounds with my kitchen aid to mash all the potatoes.
six.

my kitchen aid is my new hero.

i named her rocky.

i added about 1 cup of milk, 1/2 a cup of cream, 1/3 a pound of butter, 2-3 oz. of cream cheese and 1 TBSP of salt per round and it came out pretty even. i wasn’t too worried about slight inconsistencies in individual batches though because i knew i was going to mix them all together in the big aluminum catering pans.

for less of a crowd, or less leftovers, here is my estimate for potatoes for around 5 people.

5 lbs of poatoes
1 – 1 1/4 cup 2% milk
1/2 cup heavy whipping cream
3.25 oz cream cheese
1/10 cup of sea salt (how many TBSP is that!?)
1/2 lb butter

your stand mixer should be able to handle all this at once.

when mashing and creaming the ingredients together, i mash potatoes and milk together first, add in cream and increase mixer speed to high to whip the cream just slightly for about 5 minutes – it makes the potatoes lighter. then i reduce the speed just slightly to mix in butter, salt and cream cheese – about 3 minutes.

so there you have it! how to make more mashed potatoes than your heart could ever desire.

i’m pretty sure i will be finding pieces of potato all over my kitchen for the next year.

♥ happy thanksgiving! ♥

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