Mashed Potatos.

Fork goes in easy. How small they are cut up is what determines the time. I cube them to about one and a half inches sq and it takes about 15 minutes. Ten minutes if you don't mind them a little lumpy.

lol, honestly i make mashed potatoes all the time and i couldn't tell you. i just watch them until they are ready. i guess i should watch and see, i bet someone has the perfect answer for you. is there a reason you really need a specific number of minutes? are you going to be unable to watch them?

one thing i have found is to cut them up pretty small, and start off with hot tap water, that makes it go quicker, which might be helpful since you're doing so many. good luck and merry christmas!

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J. put them in the crockpot after you've made them! you can do them ahead of time and not have to worry about keeping them warm. i did it for thanksgiving and it worked great!! hth!

It's true that potatoes will cook faster if you cut them up into small cubes. However, there is more surface exposed to water and they lose more nutrients. It may take 5 minutes longer when you just cut them in half for a total time of 15-20 minutes.

Later: I cook the potatoes and hours or so before I plan to serve. I leave them in the kettle on the stove and they stay warm from the oven being on. You can warm the milk if the potatoes seem too cool. Then I mash them just before serving.

I boil mine for mashing until they are fork tender, usually 20 min depending on the age of the tater.

Ha... I always cook them first-ish (like an hour ahead, or 20 minutes ahead if I'm slicing thin to cook uber fast). Then I mash them in the pot with butter and chicken stock, put the lid on it... and they stay warm for a good 2+ hours.

They always take a diferent amount of time to cook... sometimes 20, sometimes 40... but they're always hot/warm when I serve them!!!

I was going to say about 20 minutes the size I cut them up into. Marda - I had NO IDEA that they lost nutrients with the more surface area. Interesting!

I'm not sure, I never time them! I just check frequently with a fork to see if it goes in easy. I would say check on them in 10 minutes, and then add time. Once you've mashed them, it's easy to keep them warm on the stove top. The mashing is the part that does take little time. :)

I cut mine into cubes and it takes about 20 minutes. Then whip with a hand mixer and skim milk no butter. To thin the gravy add the reserved water from boiling the potatoes, that way you are also reserving the vitamins.

Cooking time depends on where you live. I grew up in KS and they cook so fast there. I now live in Colorado a difference of roughly 6000 ft in elevation and they take forever here. (The higher the elevation the lower the temperature for boiling and thus the longer it takes to cook) I always make my potatoes ahead of time and either put them in the crockpot to reheat or in a baking dish in the oven. Here is a fantastic recipe for do-ahead mashed potatoes...fattening and a cholesterol nightmare, but oh so good. My family won't eat them any other way.

Do Ahead Mashed Potatoes

5 lbs. potatoes
1 cup sour cream
6 oz. cream cheese
¼ cup butter

Peel and boil potatoes: use 2 teaspoons onion salt when boiling. Mash and add remaining ingredients. Place in a greased baking dish or casserole. These mashed potatoes will keep 2-3 weeks without freezing. When ready to serve, dot with additional butter, sprinkle with paprika and bake at 350 for 30 minutes or until piping hot.

I cut mine in about 1 inch sized cubes, add cold water, salt. Once the pot comes to a boil it takes about 15-20 minutes, I start checking at 10 minutes and judge from there.