Recipe Archives->Vegetables->Mashed Potatoes 23

 
Mashed Potatoes for 50
 
12 pounds potatoes, peeled and diced
2 1/2 quarts milk, warmed
8 ounces butter or margarine
3 Tbsp salt
 
Steam or boil potatoes. When soft, drain and place in a large bowl.
You will probably have to do this in sections. Mash until there
are no lumps, if you have a heavy duty mixer, whip on high for 2
minutes. Add milk, margarine and salt to taste. Whip until light
and creamy.  Makes 50 portions of 5 ounces each.  Cover and
refrigerate until about an hour before needing them. Put them
covered in the oven at about 350: for an hour or so to warm. Stir
to fluff them and serve. You can add a little more warm milk if
they feel too dry.

Printable version: mashed-potatoes23.txt.