Potatoes For A Crowd Recipes

MAKE-AHEAD MASHED POTATOES FOR A CROWD

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.

POTATOES FOR A CROWD

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.

BEST OLD-FASHIONED MASHED POTATOES FOR A CROWD

Steps:

• Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, heat the buttermilk in a small saucepan over medium-high heat to just under a simmer. Set aside; it will separate and look curdled but don't worry, it will mix in fine. Fold the buttermilk and reserved cooking water into the potatoes over low heat. Then fold in the butter a handful of pieces at a time until fully incorporated. Season with salt and pepper. Serve hot.

POTATOES FOR A CROWD RECIPE - (4.4/5)

Steps:

• Spray a 9x13" glass baking pan. Pour in your soups, butter, sour cream and mix well. Add in your hash-browns and mix together. Add in your milk to make sure the mixture is all over the Hash-browns. Salt and pepper to your taste. Add in your cheese and mix. Top with French fried onions or corn flakes on top and bake in oven on 350°F. for 2 hours or until bubbly.

POTATO SALAD FOR 40

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Cover and refrigerate overnight.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.
• Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.

MAKE AHEAD MASHED POTATOES FOR A CROWD

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.

PARTY POTATOES AU GRATIN

Steps:

• In a large saucepan, melt butter. Stir in flour, 1 teaspoon salt and 1 teaspoon pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly; set aside. , Combine the potatoes, onions, cheese, remaining salt and pepper. Place a third of the mixture in a greased 5-qt. baking dish; top with a third of the sauce. Repeat layers twice. , Cover and bake at 350° for 2-1/2 hours. Uncover; bake 30 minutes longer or until potatoes are tender.

SLOW-ROASTED SALMON WITH POTATO SALAD & DILL & MUSTARD MAYONNAISE

Steps:

• Heat the oven to 120C/100C fan/gas ½. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin.
• While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled.
• Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, below, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, below.) Will keep chilled for up to two days. Can be served cold.
• For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.