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Rebecca rymj@cqservices.com 02/10/05 |
Hello, I am so glad I can across this website! I hope someone has some input to help me out. I am catering my sister in law's wedding reception. I have to 2 stoves and 2 refrigerators to work with at the hall. We are serving at 4:00pm. How far in advance can I boil the red skinned potatoes and mash them? I am concerned about making such a large quantity and if it would be dry if I do them to early? Thanks for any help! Rebecca |
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ellen 02/10/05 |
Rebecca, unless you have a commercial 24 quart mixer at the hall, run do not walk to the freezeable holdable mashed potato recipe on the "Big Pots" page. Make these ahead and freeze in 9x13 pans. The day before, transfer to a refrigerator to thaw. Bake in one of the ovens (you can do 2 pans per rack and stack up to 3-4 racks in the oven, depending on the oven). The big thing is, to keep the layer under 2 inches so it reheats without drying out. |