• Cindy Miller

Mashed Potatoes for 100... or 10

Yes, this is a blog post about making mashed potatoes for 100 guests.





Or for 10.....or 5.


The thermal cooker is a very underutilized holiday cooking tool.


I don't know about you, but for me, when I am deep in the holiday cooking mode there are never enough stove top burners or ovens to do all I want to do unless I am very organized.


Even if I am not preparing all of the food, guests arrive with yumminess that needs to be kept warm. Where to put it.....


My solution.


Have as much of what can be pre prepare waiting in thermal cookers for dinner to start.


This frees up space on the stove top and in the oven. Items such as mashed potatoes, sweet potatoes, gravy and stuffing can easily be waiting - hot and ready to eat - in a thermal cooker. Notice - No last minute prep required for those items. They can be waiting for hours.


So why have a mashed potato recipe for 100 guests?


Because I have pictures. ;)





Traditionally holiday cooking involves preparing delicious food for crowds. I am not too sure what will happen this year with Covid. But this is how I prepared mashed potatoes for Thanksgiving dinner while in Mexico with Builders without Borders of Utah.


Our family has been going to Mexico with Builders for many years, this will be the first year in a long time that it has been cancelled, again thanks to Covid. When we do go, it is the week of Thanksgiving. The week starts on Sunday evening with a traditional American Thanksgiving dinner. On Monday morning the work begins and each day we enjoy amazing Mexican food by our local friends.


Mashed potatoes for 100


50# russet potatoes

1 gallon of milk (15-20 cups)

3# butter (10-12 cubes)

Salt & pepper to taste


Mashed potatoes are so easy to make in the thermal cooker. I like it better than the traditional boiling method.


Peel potatoes, enough to fill the 7 L pot at least 75% full. When preparing for 100, fill 4 - 7 liter thermal cooker inner pots.





Bring potatoes to a boil. Boil for 2 minutes. Cover and put into the thermal unit. Potatoes will be ready in 30 minutes, or can stay in the thermal unit for up to two hours whichever you prefer.


When you are ready to serve, strain potatoes. Return strained potatoes to 7 L pot or a large bowl. Add butter, mash into potatoes. Add milk, continue mashing. Add extra milk if it is needed to acquire desired consistency. Salt and pepper to taste.


Now that the mashed potatoes are ready to serve, they may be placed in the thermal unit to stay hot until ready to eat. Check the temperature of the mashed potatoes to see how long the potatoes will stay hot in the thermal cooker before they need to be eaten.




When preparing mashed potatoes for less guests I like to fill at least one pot in hopes that there will be leftovers.


To fill one pot 75% full use:


5 lbs potatoes 1 cube butter 1 can evaporated milk salt pepper to taste


Follow instructions listed above.







Thermal cookers are like a big crock pot, cooking food slowly over time. While slow cookers require constant electricity, thermal cooker utilizes heated (boiling) food to complete the cooking process.

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