How Much Potatoes for 20 People?
Catering portions and purchase guides to cook raw potatoes for 20 guests.
Calculate Quantity for 20 Guests
Ingredients to Purchase
Catering Prep Tips
- •Cut potatoes into uniform 2-inch chunks so they boil at the exact same rate. Small pieces turn mushy while large cores remain raw.
- •Avoid Food Processors: Never blend potatoes in a food processor or mixer in large batches; the mechanical shearing releases starch and turns them into a glue-like paste. Use a potato ricer or hand masher.
- •Season the boiling water generously (about 1 tablespoon of salt per pound) so the seasoning penetrates the potato core before mashing.
- •Keep mashed potatoes warm in a slow cooker or double boiler. Stir in hot cream or butter if they begin to dry out or stiffen during service.
Anaerobic botulism warning: Storing hot potatoes wrapped in foil or letting dense mashed potatoes sit in lukewarm unheated pots creates an oxygen-free environment where Clostridium botulinum spores can grow. Keep hot above 140°F (60°C) and stir regularly.
Calculate Other Groups
Catering portion rules for Raw potatoes
When boiling potatoes for a crowd, the key to even cooking is size consistency. If your potato chunks vary in size, the small pieces will overcook and disintegrate into the water before the larger cores are even soft. Always start potatoes in cold, salted water rather than dropping them into boiling water; this allows the heat to penetrate the starch evenly from edge to core.
Mechanical mashing is the enemy of fluffy potatoes. Using high-speed food processors or vertical mixers shears the starch cells, releasing amylose and turning your mash into a sticky, paste-like glue. For large batches, steam or boil the potatoes, then use a commercial potato ricer or low-speed paddle mixer just until combined.
Always boil potatoes starting in cold water to ensure even cooking. Mash with hot cream and butter to coat the starch molecules, which protects the texture from drying out while held warm in a slow cooker or chafing dish.
Keep food hot and seasonings safe.
Frequently Asked Questions
Allow about 1/2 pound (225g-250g) of raw potatoes per person. For 50 guests, you will need approximately 25-30 pounds of potatoes.
Yes. Mash them with plenty of butter and cream (which protects texture), cover, and refrigerate. Reheat slowly in a double boiler or slow cooker, stirring occasionally.
Starting in cold water allows the potatoes to heat gradually and cook uniformly from the outside to the core. If dropped into boiling water, the outer layer overcooks and breaks apart before the center is cooked through.
Yukon Golds are highly recommended because they have a naturally rich, buttery flavor and creamy starch structure. Russets are also excellent for fluffy, light mashed potatoes but require more butter/milk to prevent drying out.