Recipe: Mashed Potatoes for Fifty

Hi Paul,

Here's a recipe from Food For Fifty by Grace Shugart and Mary Molt


I'm sure you know how to mash potatoes, but I've included the full instructions anyway...

Mashed Potatoes
Makes fifty - 5-ounce servings

15 pounds potatoes
2-2 1/2 cups hot milk*
8 ounces butter or margarine
3 tablespoons salt (or to taste)

Peel and eye potatoes.
Cut into uniform-sized pieces.
Steam or boil.
When done, drain and place in mixer bowl.
Mash, using wire whip attachment, on low speed until there are no lumps.
Add hot milk, butter and salt.
Whip on high speed until light and creamy.

Potato water may be substituted for part of the milk.
Seasoning suggestions: chives, garlic, ground horseradish, nutmeg.

As for keeping them hot, you could split the finished potatoes into several large buttered casserole dishes and heat one at a time in the microwave just before your main dish comes out of the oven - putting the preheated casseroles in the oven to keep them hot (turn down the temp to about 250).

Happy holiday cooking!

Betsy