300 Lb Potatoes
Prepare to wow a crowd with the ultimate batch of creamy, buttery mashed potatoes—perfectly dubbed '300 Lb Potatoes.' This colossal, crowd-pleasing recipe yields 1,200 servings, making it an ideal choice for weddings, banquets, or any large-scale gathering. Featuring a jaw-dropping 300 pounds of russet potatoes, 10 pounds of melted butter, and 2 gallons of warm heavy cream, this indulgent dish delivers a classic comfort food experience at an elevated scale. Lovingly seasoned with salt and black pepper, each silky spoonful delivers rich, velvety goodness, while optional sprinkles of fresh parsley add a touch of elegance. Whether served fresh or stored for later, this recipe guarantees flawless results thanks to its detailed preparation and professional cooking techniques. Perfect for chefs catering to massive events, '300 Lb Potatoes' proves that classic flavors can shine—no matter the scale.
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Recipe Information
Ingredients
- 300 lb Russet potatoes
- 10 lb Unsalted butter
- 2 gallons Heavy cream
- 1.5 cups Salt
- 1 cup Black pepper
- 2 cups Chopped parsley (optional, for garnish)
Instructions
1. Wash and peel the 300 pounds of russet potatoes. Cut each potato into evenly sized chunks to ensure uniform cooking. Place the potatoes into large tubs or bins filled with cold water to prevent discoloration.
2. In batches, transfer the potato chunks into several large pots or industrial kitchen stockpots. Fill each pot with enough water to fully submerge the potatoes. Add salt, approximately 1/2 cup per 50 lb pot.
3. Bring the pots to a boil over high heat. Once boiling, reduce to a simmer and cook the potatoes until they are fork-tender, approximately 25–30 minutes per pot.
4. While the potatoes are cooking, melt the butter in a separate pot over low heat. In another pot, warm the heavy cream until just steaming. Do not boil.
5. Drain the cooked potatoes completely and transfer them in batches to a large industrial mixer with a paddle attachment. Alternatively, use a hand masher or ricer for smaller batches. Gradually add melted butter and warm cream to each batch while mixing until the potatoes reach the desired creamy consistency.
6. Season the mashed potatoes with black pepper and additional salt to taste. Continue mixing until evenly incorporated.
7. Transfer the mashed potatoes into large serving trays or insulated catering containers to keep warm if serving immediately. Garnish with chopped parsley for a pop of color, if desired.
8. For storage, let the mashed potatoes cool completely, then portion them into airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently when needed.
Nutrition Facts
Calories |
190995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6451.3 g | 8271% | |
| Saturated Fat | 3805.2 g | 19026% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17724 mg | 5908% | |
| Sodium | 192120 mg | 8353% | |
| Total Carbohydrate | 29934.7 g | 10885% | |
| Dietary Fiber | 2377.6 g | 8491% | |
| Total Sugars | 1575.9 g | ||
| Protein | 3977.2 g | 7954% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21928 mg | 1687% | |
| Iron | 1598.9 mg | 8883% | |
| Potassium | 765010 mg | 16277% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
