MASHED POTATOES FOR A CROWD

MASHED POTATOES FOR A CROWD image

Yield 50 1/2 cup servings

Number Of Ingredients 7

35 lb spuds, peeled
2 cans evaporated milk
1 quart heated cream
1 lb unsalted butter, softened
5-6 tsp salt
Instant potato flakes for thickening, if needed.
Reserved cooking liquid.

Steps:

After peeling and rinsing, cut the potatoes in half lengthwise, cover with cold water. Allow to set in pan until ready to cook, refrigerating overnight if prepped in advance the day before. Bring to a boil (allowing additional time if needed for larger pots). Boil the potatoes until slightly fork tender about 15 minutes. Turn off heat, allowing to steam for 5 minutes. Drain off most of the excess cooking liquid. Leaving about 2 to 4 cups. Mash the potatoes until lump free. Stir in instant dry potato flakes, butter, salt and preheated milk. To keep mashed potatoes warm for extended periods of time, transfer them to an oven roasting bag and seal with tie. Then place the pot into a large foil roasting pan lined with a damp towels. Cover with another damp towel and followed by aluminum foil. Keep in a low oven (about 170 degree F) until ready to serve. Stir in hot cream just before serving.