Feeding a big group can feel overwhelming, especially when you’re trying to figure out what sides to serve alongside the main dish. Mashed potatoes are always a crowd-pleaser, but making enough for a dozen or more people without ending up with a gummy mess or spending hours in the kitchen? That’s where things can get tricky.
The good news is, this recipe makes it easy to serve up fluffy, buttery mashed potatoes for a crowd without the stress. With a few simple tricks and make-ahead options, you’ll have one less thing to worry about on the big day.
Why You’ll Love These Mashed Potatoes
- Perfect for feeding a crowd – This recipe makes enough creamy mashed potatoes to serve 15-20 people, so you’re covered for holiday dinners, potlucks, or family gatherings without having to double or triple a smaller recipe.
- Lactose-free friendly – Using lactose-free milk means everyone at your table can enjoy these mashed potatoes without worrying about digestive issues, making it inclusive for guests with sensitivities.
- Simple ingredients – You only need potatoes, butter, milk, salt, and pepper to create a classic side dish that pairs well with just about any main course.
- Ready in under an hour – Despite the large batch size, these mashed potatoes come together in 35-50 minutes, giving you time to focus on other dishes for your big meal.
What Kind of Potatoes Should I Use?
Russet potatoes are the go-to choice for mashed potatoes because they’re high in starch and low in moisture, which means they’ll give you that fluffy, creamy texture everyone loves. You could also use Yukon Gold potatoes if that’s what you have on hand – they’ll make your mash a bit creamier and have a naturally buttery flavor. Some people even like to mix half russets and half Yukon Golds for the best of both worlds. Whatever you choose, just make sure your potatoes are firm and free of green spots or excessive sprouting, and try to pick ones that are similar in size so they cook evenly.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Russet potatoes: Russets are really the best choice here for fluffy mashed potatoes, so I’d stick with them if possible. Yukon golds will work but give you a creamier, denser texture. Avoid red or waxy potatoes as they’ll turn gummy when mashed.
- Lactose-free milk or half-and-half: If you don’t need lactose-free, regular whole milk or half-and-half works perfectly. You can also use heavy cream for extra richness, though you might want to use a bit less. For dairy-free options, try unsweetened almond milk or oat milk, but add an extra tablespoon of butter to make up for the richness.
- Unsalted butter: Salted butter can work in a pinch – just reduce the amount of kosher salt you add. For dairy-free versions, use plant-based butter or olive oil, though the flavor will be slightly different.
- Kosher salt: Table salt or sea salt work fine, but use about half the amount since kosher salt has larger crystals.
Watch Out for These Mistakes While Cooking
The biggest mistake when making mashed potatoes for a crowd is adding cold milk and butter, which will cool down your potatoes and make them gummy – always bring your dairy to room temperature or warm it slightly before mixing in.
Overworking your potatoes with a hand mixer or food processor will activate too much starch and turn them into a gluey paste, so stick with a potato masher or ricer for the fluffiest results.
Starting your potatoes in cold salted water instead of boiling water helps them cook more evenly, and cutting them into similar-sized chunks ensures everything finishes at the same time.
For the creamiest texture, add your butter first to coat the starch molecules before adding the milk, and taste as you go since you might need less than the full 4 cups depending on how thick you like them.
What to Serve With Mashed Potatoes?
Mashed potatoes are the perfect side dish for just about any protein you’re serving at a big gathering. They pair beautifully with classic roasted chicken, turkey, or a juicy pot roast – basically anything with gravy since these creamy potatoes are made for soaking it up. If you’re doing a holiday spread, serve them alongside green beans, roasted carrots, or a fresh cranberry sauce. For a cozy weeknight dinner, they’re great with meatloaf, pork chops, or even a simple pan-seared steak.
Storage Instructions
Store: Leftover mashed potatoes keep really well in the fridge for up to 4 days in an airtight container. They’re great for making loaded mashed potato cakes or shepherd’s pie later in the week!
Freeze: You can freeze mashed potatoes for up to 2 months in a freezer-safe container or heavy-duty freezer bags. Just know they might be a bit grainy when thawed, but stirring in a splash of warm milk when reheating usually helps bring them back to life.
Reheat: Warm them up in the microwave with a splash of milk, stirring every minute or so, or reheat on the stovetop over low heat. You can also pop them in the oven at 350°F covered with foil, stirring occasionally until heated through.
Make Ahead: These are perfect for making a day ahead! Prepare them completely, then transfer to a buttered baking dish, cover tightly, and refrigerate. About an hour before serving, let them sit at room temperature, then reheat covered in a 350°F oven for about 30 minutes.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4800-5200
- Protein: 65-75 g
- Fat: 200-230 g
- Carbohydrates: 680-740 g
Ingredients
For the potatoes:
- black pepper
- 10 lb russet potatoes
- kosher salt (for boiling water)
For the dairy mixture:
- 1/2 cup unsalted butter (warmed)
- 3 to 4 cups lactose-free whole milk or half-and-half (warmed)
- 3 tbsp unsalted butter
Step 1: Prepare and Boil the Potatoes
- 10 lb russet potatoes
- kosher salt (for boiling water)
Scrub the russet potatoes well, and peel them if you like.
Cut the potatoes into large chunks and place them in a very large pot.
Cover the potatoes with water, adding a few extra inches of water on top.
Generously salt the water, then bring to a boil over high heat.
Adjust heat and vigorously simmer the potatoes until they are tender when pierced with a knife, about 20 minutes.
Step 2: Warm the Dairy and Prep the Slow Cooker
- 3 to 4 cups lactose-free whole milk or half-and-half (warmed)
- 1/2 cup unsalted butter (warmed)
- 3 tbsp unsalted butter
While the potatoes are cooking, warm 3 cups of lactose-free whole milk or half-and-half together with 1/2 cup unsalted butter until both are melted and hot, but not boiling.
Butter the inside of your slow cooker to prevent sticking.
Step 3: Drain and Dry the Potatoes
- boiled potatoes (from Step 1)
Once the potatoes are tender, drain them thoroughly in a colander.
Return the potatoes to the pot over low heat and toss them gently to let excess moisture evaporate, which will yield fluffier mashed potatoes.
Step 4: Mash or Rice the Potatoes and Add Dairy
- boiled and dried potatoes (from Step 3)
- warmed milk or half-and-half (from Step 2)
- melted butter (from Step 2)
- kosher salt (to taste)
- black pepper
Depending on your preferred texture, either mash the potatoes in the pot with a hand masher or run them through a ricer or food mill directly into the slow cooker.
Gradually mix in the warmed milk and melted butter from Step 2, adding more milk as needed to achieve a slightly looser texture—mashed potatoes will thicken a bit as they sit.
Season generously with salt and black pepper to taste.
I like to taste as I go for the perfect seasoning balance.
If using a ricer or food mill, combine everything with a balloon whisk until smooth.
Step 5: Finish and Keep Warm in the Slow Cooker
- mashed potatoes (from Step 4)
- 3 tbsp unsalted butter
Transfer the mashed potatoes to the buttered slow cooker.
Dot the top with the remaining 3 tablespoons of unsalted butter.
Cover and set the slow cooker on warm; the mashed potatoes can be held for up to 4 hours.
If you want to add an extra touch, I like to sprinkle a little extra black pepper on top before serving.
Homemade Mashed Potatoes for a Crowd
Ingredients
For the potatoes:
- black pepper
- 10 lb russet potatoes
- kosher salt (for boiling water)
For the dairy mixture:
- 1/2 cup unsalted butter (warmed)
- 3 to 4 cups lactose-free whole milk or half-and-half (warmed)
- 3 tbsp unsalted butter
Instructions
- Scrub the russet potatoes well, and peel them if you like. Cut the potatoes into large chunks and place them in a very large pot. Cover the potatoes with water, adding a few extra inches of water on top. Generously salt the water, then bring to a boil over high heat. Adjust heat and vigorously simmer the potatoes until they are tender when pierced with a knife, about 20 minutes.
- While the potatoes are cooking, warm 3 cups of lactose-free whole milk or half-and-half together with 1/2 cup unsalted butter until both are melted and hot, but not boiling. Butter the inside of your slow cooker to prevent sticking.
- Once the potatoes are tender, drain them thoroughly in a colander. Return the potatoes to the pot over low heat and toss them gently to let excess moisture evaporate, which will yield fluffier mashed potatoes.
- Depending on your preferred texture, either mash the potatoes in the pot with a hand masher or run them through a ricer or food mill directly into the slow cooker. Gradually mix in the warmed milk and melted butter from Step 2, adding more milk as needed to achieve a slightly looser texture—mashed potatoes will thicken a bit as they sit. Season generously with salt and black pepper to taste. I like to taste as I go for the perfect seasoning balance. If using a ricer or food mill, combine everything with a balloon whisk until smooth.
- Transfer the mashed potatoes to the buttered slow cooker. Dot the top with the remaining 3 tablespoons of unsalted butter. Cover and set the slow cooker on warm; the mashed potatoes can be held for up to 4 hours. If you want to add an extra touch, I like to sprinkle a little extra black pepper on top before serving.
