Mashed Potatoes For A Crowd Recipes

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MAKE AHEAD MASHED POTATOES FOR A CROWD

A variation on Cindy Scheck's recipe # 71205, Make Ahead Mashed Potatoes for Crock Pot, adjusted to feed my large family at holiday gatherings. These are super easy and very good. It looks like a lot of directions, but it's really not - that's just me being loquacious and sleep-deprived. Cooking time is a rough estimate - I wasn't really paying attention. Don't look at the calories!

Provided by StylinDog

Categories     Potato

Time 1h15m

Yield 20-25 serving(s)

Number Of Ingredients 5



Make Ahead Mashed Potatoes for a Crowd image

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.

10 lbs russet potatoes
1 lb butter, divided
500 g cream cheese
750 ml sour cream
1 bunch chives (optional garnish) or 1 bunch green onion, chopped (optional garnish)

MAKE-AHEAD MASHED POTATOES

You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.

Provided by Carol Evans

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h20m

Yield 12

Number Of Ingredients 6



Make-Ahead Mashed Potatoes image

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.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 35.8 g, Cholesterol 24.7 mg, Fat 9.3 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 369.6 mg, Sugar 0.5 g

5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
½ cup milk
2 teaspoons onion salt
ground black pepper to taste

BASIC MASHED POTATOES

If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.

Provided by Esmee Williams

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 4



Basic Mashed Potatoes image

Steps:

  • Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

MAKE-AHEAD MASHED POTATOES FOR A CROWD

Make and share this Make-Ahead Mashed Potatoes For A Crowd recipe from Food.com.

Provided by Miss Annie

Categories     Potato

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 4



Make-Ahead Mashed Potatoes For A Crowd image

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.

5 lbs potatoes, cooked and mashed (about 8 Medium)
2 cups sour cream
2 (3 ounce) packages cream cheese
salt and pepper

CROWD-SOURCED MASHED POTATOES

Well, well, well...I was hoping it would happen. In our last column, we tackled meat (check out our Crowd-Sourced Barbecue Ribs on foodnetwork.com), and now we have potatoes! For these mashed potatoes, I asked for your thoughts on social media and you knocked it out the park with suggestions, tricks and secret ingredients. Your help was clearly needed because I love to mix my mashed potatoes with fresh rosemary and thought "who doesn't?" To my surprise, the majority of people polled don't! Instead, many of you prefer the oniony pop of fresh chives. (I admit that whenever rosemary shows up, it does take over the dish.) Sour cream is the most popular secret ingredient. It's a simple way to bring zip to the earthy tubers and a smooth texture to the final dish. Speaking of texture, I must say I've never met a mashed potato texture I didn't like - I'll take them smooth, chunky and everything in between. Most of you prefer the middle ground, with a few lumps. Good thinking! To catch the next poll, follow me @SunnyAnderson on Twitter.

Provided by Sunny Anderson

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7



Crowd-Sourced Mashed Potatoes image

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.

3 pounds Yukon Gold potatoes, peeled and cut into large chunks
Kosher salt
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces, at room temperature
1/2 cup milk, warmed
1/2 cup sour cream
Freshly ground pepper
Chopped fresh chives, for topping

POTATOES FOR A CROWD

Here's a creamy comforting potato casserole to make when you need a side dish sure to please a large group. It's so simple to assemble, and everyone likes the flavor. -Merrill Powers Spearville, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 casseroles (about 10 servings each).

Number Of Ingredients 8



Potatoes for a Crowd image

Steps:

  • In several large bowls, combine all ingredients. Transfer to 10 greased 11x7-in. baking dishes. Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender.

Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 122mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

5 cans (12 ounces each) evaporated milk
7-1/2 cups milk
5 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
5 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
1 pound butter, melted
1 package (12 ounces) cornflakes, crushed
3 medium onions, finely chopped
10 packages (2 pounds each) frozen cubed hash brown potatoes, thawed

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