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Reply to "Give Me Your Best Mashed White Potato Recipe"
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[quote=Anonymous][quote=Anonymous]This is OP. If I was making enough for say, 12 people. What kind of proportions are we looking at? Like how many pounds of potatoes and how many sticks of butter? Thank you for the feedback so far! Feeling more confidant. I've always just made rough mashed ones at home, never peeling or really attempting to get a smooth texture, but I think for Thanksgiving I can take it up a notch. Gonna do a trial run![/quote] That's a lot. I'd do 15 pounds. The DAY BEFORE. Cook in 5 pound batches. Put finished product in disposable foil trays, cover with foil, fridge. On Thanksgiving day, reheat in oven in same container. They will be even fluffier the 2nd day! I like to sprinkle grated parm on top before I put in oven. I prefer red potatoes too, hand mashed, and I add butter, milk, old bay. [/quote]
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