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When it comes to planning meals for a big family gathering or a dinner party, figuring out how much mashed potatoes to serve can feel like a bit of a puzzle. I’ve hosted enough dinners to know the worry—running out of food is the last thing you want! Mashed potatoes are a classic comfort side dish, and thankfully, they’re easy to scale up for large groups. The trick is just knowing how many potatoes to buy and how much you’ll need per person.
In my house, the rule of thumb has always been “pile on as much as you can fit on your plate”. And honestly, that’s still my philosophy when it’s just us at home. But when I’m hosting, I’ve learned to plan portions more carefully. After some trial, error, and a little research, I found the sweet spot for making sure everyone gets plenty without drowning in leftovers. My personal tip: always round up by half a pound—you’ll be surprised how quickly mashed potatoes disappear, especially when kids or potato lovers are at the table!
Proper Serving Sizes for Mashed Potatoes
When serving mashed potatoes as a side dish, plan for about 1 cup per person, which equals roughly ½ pound of uncooked potatoes. Here’s a quick guide I keep taped inside my pantry:
| Number of People | Pounds of Potatoes Needed |
| 4 | 2 lbs |
| 6 | 3 lbs |
| 12 | 6 lbs |
| 20 | 10 lbs |
This simple rule has never failed me, and it keeps grocery shopping stress-free. If you’re serving a heavier meal like my Baked Potato Casserole, you can lean toward the lower end of servings since it’s so filling.
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Quick & Creamy Instant Pot Mashed Potatoes
When I need mashed potatoes on the table fast, I turn to my Instant Pot Creamy Mashed Potatoes. It’s my 20-minute method that guarantees creamy, fluffy potatoes with minimal effort. Honestly, this trick has saved me countless times on busy weeknights and holidays alike.
Tools That Make It Easier
- Swivel Peeler: I always start with this simple but essential tool. It helps me peel potatoes quickly and evenly without taking off too much flesh. After years of peeling for big batches, I’ve learned that a sharp swivel peeler saves both time and effort.
- Potato Masher: Perfect for breaking down cooked potatoes before whipping. I like to start mashing by hand to get a feel for texture before switching to the mixer—it helps prevent overmixing.
- Glass Mixing Bowl: I prefer a large, heavy glass bowl because it retains warmth and keeps mashed potatoes hot while I mix. It’s also easy to see that everything’s blended evenly.
- Hand Mixer: My go-to for achieving that ultra-creamy texture. I usually whip for about three minutes for fluffy, cloud-like potatoes. Be careful not to overmix or the texture can get gluey.
- 8 qt Pressure Cooker (Instant Pot): The hero of this recipe! It cooks the potatoes perfectly in minutes without boiling water or babysitting a pot. I use it constantly—from mashed potatoes to my Instant Pot Chicken Breast and No-Peel Hard Boiled Eggs.
What You’ll Need From Your Pantry
- 3 lbs potatoes, peeled
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- 1 cup milk
- ¼ cup unsalted butter
Before You Start: My Quick Tip
- Best potatoes: Use starchy varieties like Russet or Yukon Gold for fluffier mash.
- Creaminess: Higher-fat milk or cream makes richer potatoes.
- Warm liquids: Heat your milk or cream before adding—it helps absorption.
- Keeping warm: Place mashed potatoes in a heatproof bowl over simmering water (double boiler method) and cover with wrap until ready to serve.
- My tip: If I’m already making Split Pea Soup with Potatoes, I double up on potatoes so I can turn the extras into mashed potatoes the next day.
Cooking Time Guide for Potatoes in Instant Pot
Cooking times vary depending on size and cut. Whole medium russets need about 10–12 minutes, while diced potatoes only need 6–7 minutes. Adding the right amount of water (about 1 cup for 3 lbs) ensures even cooking. When in doubt, I always test one potato with a knife before serving.
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Let’s Make It Together
- Wash and peel the potatoes.
- Place silicone rack in the Instant Pot and add water.
- Add potatoes, seal, and pressure cook for 10 minutes.
- Let sit 5 minutes, then quick release the pressure.
- Transfer potatoes to a mixing bowl, add butter and seasonings.
- Mash with a potato masher, then pour in warm milk.
- Use a hand mixer to whip for about 3 minutes until fluffy.
- Garnish with butter, bacon bits, cheese, or chives.
Personal Tip: Warm your milk before mixing it in—it makes the potatoes extra creamy and absorbs so much better. I also like to save some bacon bits from my Easy Instant Pot Potato Salad recipe to sprinkle on top for extra crunch.
Recipe variations
Mashed potatoes are versatile, and I love switching things up:
- Add roasted garlic for a cozy twist.
- Mix in cream cheese or sour cream for extra richness.
- Try topping with caramelized onions like I do in my Classic Borscht for added flavor.
- Swap in sweet potatoes for a lighter, slightly sweet variation.
Storage
- My tip: Freeze leftovers in small containers—they make great sides for quick weeknight meals or an easy base for Potato Cakes.
- Refrigerator: Store in airtight containers for 3–5 days.
- Freezer: Freeze in portions for up to 4 months. Thaw overnight in the fridge and reheat gently.
More Potato Recipes You’ll Love
If your family is as potato-obsessed as mine, here are more recipes to try from my kitchen:
- Instant Pot Creamy Mashed Potatoes
- Easy Instant Pot Potatoes
- Potato Salad
- Duchess Potatoes
- Potato Cakes
- Baked Potato Casserole
- Split Pea Soup with Potatoes
- Classic Borscht
Instant Pot Creamy Mashed Potatoes
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Equipment
Ingredients
- 3 lb Potatoes peeled
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon Ground Pepper
- ½ teaspoon garlic powder
- 1 cup Milk
- ¼ Cup unsalted butter
Instructions
- First, prepare and measure out all of the ingredients with the measuring cup and spoons.
- Then, wash and peel all of the potatoes.
- Next, place the silicone pressure cooker insert into the bottom of the instant pot (pressure cooker).
- Place the potatoes in the cooker, then add the water.
- Seal the cooker lid and pressure cook the potatoes for 10 minutes.
- After cooking, let the cooker sit for 5 minutes before messing with the lid. Then, open the valve and remove the lid. Use a butter knife to check that the potatoes are soft.
- Then, transfer the potatoes into a large mixing bowl and add in the butter.
- Next, add in the salt, pepper, and garlic powder.
- Mash the seasonings and potatoes together using a potato masher.
- Then, pour in the milk.
- Mash again to help incorporate the milk into the potatoes.
- Then, use a hand mixer to whip the potatoes for 3 minutes.
- Keep whipping until the potatoes reach a creamy texture.
- Finally, garnish the homemade mashed potatoes with butter, bacon bits, green onions, or even shredded cheese. Serve and enjoy!
Notes
Nutrition
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I’ve Got Answers
Can I make mashed potatoes ahead of time?
Yes! You can make them a day ahead and reheat using a double boiler or in the oven, covered with foil. Just add a splash of milk or cream when reheating to bring back creaminess.
What’s the best way to keep mashed potatoes warm for a crowd?
I love using the double boiler trick or keeping them warm in a slow cooker on the “keep warm” setting. Just stir occasionally to keep the texture smooth.
How many potatoes do I need for 50 people?
Plan about 25 pounds of potatoes. I always add an extra 2–3 pounds just in case because leftovers make great Potato Cakes or can be repurposed into a quick Baked Potato Casserole.
Can I use red potatoes for mashed potatoes?
You can, but they’re waxier and make denser mash. I prefer russets or Yukon Gold for fluffier results.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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