How many potatoes to buy for mashed potatoes for 20 people?

For 20 people, you'll want to buy 10 pounds (about 4.5 kg) of potatoes, which allows for about 1/2 pound (8 oz) per person, plus a little extra for heartier eaters or small leftovers, though some suggest up to 12 pounds if you want more generous portions or leftovers for potato pancakes. Starchy types like Russets or Yukon Golds are ideal for mashing.

How much potatoes for mashed potatoes for 20 people?

For a standard serving, buy half a pound of potatoes per person for mashed potatoes. Russet and Yukon Gold potatoes are recommended for the best texture in mashed potatoes.

How many potatoes are needed to feed 20 people?

So knowing just how many studs you need for your crowd can be quite the debacle. Luckily, we've come up with a foolproof equation that will help you determine how many potatoes to buy. The concept is simple: plan for 1/2 pound of potatoes per person.

How many people will 5 lb of potatoes serve?

A 5-pound bag of potatoes makes 10 to 12 servings of mashed potatoes.

How many potatoes for mashed potatoes for 20 reddit?

I always go with 1 potato per person.

Making Mashed Potatoes For a Crowd? (Here's How Much You Actually Need)

How many pounds of mashed potatoes for 20 people in Thanksgiving?

I've always heard one medium sized potato for each person and that will make enough mashed potatoes for everyone. 1/2 lb per person sounds like a good amount.

How do you keep mashed potatoes warm?

To keep mashed potatoes warm without drying them out, use a slow cooker on low, a double boiler (bain-marie) with simmering water, or a warm oven (around 200°F/90°C), covering them to trap steam; stir occasionally and add a splash of warm milk or cream if they get too thick. 

How many pounds of potatoes for 20 people on Reddit?

A typical serving is about . 5 lbs raw potato per person, so about 10lbs. My family loves potatoes so I would do a bit more, plus, who doesn't love leftovers? That said, there will likely be a ton of other food options so servings may be smaller.

How to calculate mashed potatoes per person?

For mashed potatoes, plan for about 1/2 pound (8 ounces) of raw potatoes per person, or roughly one medium potato, but it's smart to buy extra (up to 2/3 to 1 pound per person) if there are few other sides or if you want generous portions/leftovers. Weight is more accurate than counting, but aim for about 3-4 small or 2 medium potatoes to equal a pound. 

How much mashed potatoes will a 5 lb bag make?

Five pounds of potatoes makes approximately 8 to 12 cups of mashed potatoes, serving around 10-12 people as a side dish, though volume varies slightly with potato type and added liquids like milk and butter. A 5lb bag typically yields 10 medium potatoes, giving roughly 1 cup per person or 1/2 cup for larger portions, depending on your sides. 

What goes well with mashed potatoes?

Mashed potatoes are perfect with saucy, savory dishes like roast chicken, meatloaf, pork chops, or beef stew (especially with gravy) to soak up flavors, but also pair beautifully with fried chicken, sausages, meatballs, salmon, or even vegetarian options like mushroom bourguignon or veggie stir-fry for a rich, comforting meal.
 

How much does 1 lb of mashed potatoes feed?

A pound of raw potatoes makes roughly 2-3 servings of mashed potatoes, so 1 pound feeds 2 to 3 people, depending on appetite and other sides, with 1/3 to 1/2 pound per person being a good guideline for generous portions or leftovers. For large crowds or when potatoes are the main starch, aiming for 1/2 pound (or more) per person is safer, while with many other dishes, 1/3 pound might suffice. 

How long do you boil potatoes for mashing?

Boil peeled, chopped potatoes for 10-20 minutes, or whole potatoes for 20-30+ minutes, until fork-tender, starting in cold, salted water for even cooking; the exact time depends on size, with smaller chunks cooking faster and whole potatoes taking longer, so test for doneness by piercing with a fork. 

How much butter for 5 lb of mashed potatoes?

A good, standard ratio of ingredients for making 12 1-cup servings of fresh mashed potatoes is the following: 5 pounds of Idaho® potatoes. 1/4 - 1/2 cup of butter (room temperature or warmed)

How many potatoes for 15-20 people?

I think 5 pounds should be enough, considering the side dishes and stuffing. My mother used to say one medium potato per person is a serving size. I try to base it on that. I'd say there are at least 15 potatoes in a 5 pound bag.

How many people will 2 lbs of potatoes feed?

Two pounds of potatoes typically feeds 4 people as a main side dish or 6-8 people as a smaller side, using roughly 1/2 pound (or one medium potato) per person, depending on appetite and other food available. For larger appetites or fewer other dishes, it's closer to 4 people; for lighter sides, it serves more. 

How many potatoes do I need for 25 people?

For 25 people, you'll need about 8 to 12 pounds of potatoes, depending on if they are the main side or just one of many dishes; use 1/2 pound per person as a base, adjusting up for hearty appetites or down if you have many other options, with a 10-pound bag being a common suggestion for a generous serving. 

Can you make mashed potatoes ahead of time and then reheat?

Yes, you can absolutely make mashed potatoes ahead of time and reheat them, which often makes them even creamier; store them in the fridge for up to 4 days (or freeze for longer), and reheat gently in the oven, slow cooker, or microwave, adding extra butter/cream and stirring well to restore moisture and texture. 

How does Rachael Ray keep mashed potatoes warm all dinner long?

Ray takes her pot of potatoes and sticks it on top of a bigger pot filled with simmering water, although a dedicated double boiler with a lid would also work. She covers the potato pot sitting on top with a lid, sets the burner to low, and manages to keep the potatoes fluffy for hours with minimal effort.

How do restaurants make mashed potatoes ahead of time?

Restaurants make mashed potatoes ahead by cooking and mashing potatoes, adding butter and salt, then chilling them with plastic wrap pressed on top; they finish by folding the cold mash into simmering cream, milk, or stock just before serving to reheat and restore a fluffy texture without overworking. This "finish-to-order" method ensures creamy, fresh-tasting potatoes without the gluey texture that results from reheating already-mixed mashed potatoes. 

Is it better to boil potatoes whole or cut up for mashed potatoes?

Boil potatoes whole with skin on (healthy nutrients just under skin) or use this preferred method for russets - peel and cut into 1/2” chunks, which actually cooks faster. Add salt to the potatoes and water, about a teaspoon for 4-5 potatoes and boil for 25 to 30 minutes.

What's the secret to creamy mashed potatoes?

I use half-and-half: it gives the potatoes the perfect creamy texture and rich flavor. To substitute half-and-half, you can use heavy cream or whole milk. Whatever you use, start with a little and add more as needed. Is it better to boil potatoes whole or cut up for mashed potatoes?

How many cups of mashed potatoes does 5 lb of potatoes make?

We need to feed 50 so 5 lbs makes 8 cups, makes 16 1/2 cup servings . . . the math doesn't quite work out for 50–so we need 3 people to make 5 lbs and one person to make a smaller batch of one pound or 3 pounds.

What is a common mistake when making mashed potatoes?

The most common mistake is overmixing or overworking the potatoes, which releases too much starch and makes them gummy or gluey, along with adding cold dairy or not salting the cooking water enough for flavor. Other frequent errors include using the wrong potatoes (waxy instead of starchy) or not warming ingredients like butter and milk before mixing. 

How do restaurants get mashed potatoes so smooth?

Restaurants achieve ultra-smooth mashed potatoes by using tools like potato ricers or food mills to break down cooked potatoes without overworking the starch, adding generous amounts of butter and cream (or half-and-half), and ensuring all ingredients are hot when mixed, often while boiling potatoes with skins on to reduce water absorption before ricing them hot and peeling as they cool. 

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