Free mashed potato batch calculator. Enter servings to find the potatoes in grams and the butter in grams you need for a mashed potato batch.
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Enter the number of servings you plan to serve. This mashed potato batch calculator uses 200 grams of raw potatoes per serving and 15 grams of butter per serving, so mashed potatoes for a crowd are easy to plan. For 10 servings, you need 2000 grams of potatoes and 150 grams of butter. For 20 servings, you need 4000 grams of potatoes and 300 grams of butter. One serving here is a side dish portion, so for mashed potato bar servings or a main side, enter more servings than guests and read the bar section below.
This mashed potato batch calculator uses a clear mashed potato recipe amounts rule: potatoes grams equal servings times 200, and butter grams equal servings times 15. That gives a simple mashed potatoes servings calculator you can check by hand. For 10 servings, the math is 10 times 200 equals 2000 grams of potatoes, and 10 times 15 equals 150 grams of butter. For 4 servings, you need 800 grams of potatoes and 60 grams of butter. Mashed potato per person in this calculator is 200 grams of raw potatoes, close to the half pound side dish rule used by competitor guides, and mashed potato butter per serving is 15 grams as a starting amount you can adjust to taste.
Mashed potato cups per person follow a clean conversion: 1 pound of raw potatoes gives about 2 cups of finished mashed potatoes, so half a pound per person gives about 1 cup per person as a side dish. For a main side, plan 3/4 pound per person, which gives about 1 and a half cups. Mashed potato party servings tables agree: 10 people need 5 pounds raw and 10 cups finished as a side, 20 people need 10 pounds and 20 cups, and 30 people need 15 pounds and 30 cups. For a mashed potato bar, plan 1 pound per person, because toppings encourage second scoops. Count potatoes by weight, not by count, because medium russets run 2 to 3 per pound and Yukon Golds run 3 to 4 per pound.
Creamy mashed potato servings need butter first, then warm milk. Per pound of potatoes, competitor guides plan 2 tablespoons of butter and 1/3 cup of warm milk, plus 1/3 teaspoon of salt. Mashed potato milk servings scale the same way: 10 pounds of potatoes need about 1 and 1/4 cups of butter in one crowd table and 3 and 1/3 cups of milk in another, so use those amounts as starting points and taste as you go. Warm the milk before adding it, because cold dairy cools the mash and makes it uneven. Salt the cooking water well, because potatoes need more salt than most cooks expect, and season again after mashing.
Mashed potato russet servings give the fluffiest result, because russets are high in starch and low in moisture and absorb butter and cream well. Yukon Golds give a creamier, denser mash with a naturally buttery taste, and a half and half mix gives fluffy plus creamy texture. Avoid waxy potatoes like red or fingerling for mashing, because they turn gluey. Start potatoes in cold salted water so centers cook evenly, boil 15 to 20 minutes until fork tender, drain well, and let them steam dry for 2 minutes. Mash by hand with a masher or ricer, never with a blender or food processor, because overworked starch turns the mash gummy. Butter first coats the starch and keeps the texture silky.
Mashed potato make ahead planning is simple: make the mash fully, press plastic wrap directly on the surface, and refrigerate for up to 2 days, then reheat covered at 350 degrees F for 30 to 45 minutes with a splash of warm cream. Hold hot mash in a slow cooker on warm, keeping it at 140 degrees F or warmer, and stir in extra butter if it thickens. Mashed potato gravy servings are about 1/4 to 1/3 cup of gravy per person, served on top. Mashed potato bar servings toppings per person are: shredded cheese 1 to 1.5 ounces, sour cream 2 tablespoons, bacon bits 1 tablespoon, chives 1 tablespoon, and gravy as above. Mashed potato leftovers storage is 3 to 4 days in the refrigerator, or up to 2 months in the freezer in airtight portions. Mashed potato kids servings are often full adult portions, because children who refuse other vegetables still eat mashed potatoes happily, so count kids at full servings.
Plan about half a pound of raw potatoes per person as a side dish, which gives about 1 cup of finished mash. For a main side, plan 3/4 pound per person, and for a potato bar, plan 1 pound per person.
One pound of raw potatoes gives about 2 cups of finished mashed potatoes, so half a pound per person gives about 1 cup per person. For 10 people as a side dish, plan 5 pounds raw and 10 cups finished.
Plan 2 tablespoons of butter and 1/3 cup of warm milk per pound of potatoes, plus 1/3 teaspoon of salt. This calculator plans 15 grams of butter per serving as a starting amount, so adjust to taste after mashing.
Russets give the fluffiest mash, because they are high in starch. Yukon Golds give a creamier, naturally buttery mash. A half and half mix gives both qualities, and waxy potatoes should be avoided for mashing.
Gluey mash comes from overworking the starch with a blender, food processor, or electric mixer, or from adding cold dairy too early. Mash by hand with a masher or ricer, add butter first, then warm milk, and stop as soon as the mash is fluffy.
Yes, up to 2 days ahead. Cool them, press plastic wrap directly on the surface, and refrigerate. Reheat covered at 350 degrees F for 30 to 45 minutes with a splash of warm cream, or hold them in a slow cooker on warm.
Plan about 1/4 to 1/3 cup of gravy per person. Make the gravy separately and serve it on top, so guests who want plain mash can skip it.
Plan 1 pound of raw potatoes per person for a potato bar, because toppings encourage larger portions and second scoops. For 20 people, that is 20 pounds raw and 40 cups finished, plus toppings per person.