What to Buy for a Mashed Potato Night

A mashed potato night needs more than potatoes and sausages. Plan the main portions, toppings, sauces, drinks and serving equipment before you shop, especially if the venue kitchen is limited. Use your confirmed guest count to calculate food and tableware, then add separate ingredients and serving utensils for vegetarian and other dietary options. Check the kitchen, buffet tables and warming equipment early so hot food can be served safely throughout the evening.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Tablesqty 8
Chairsqty 55
Buffet tablesqty 3
Coat racksqty 2
Tableclothsqty 8

Tableware

Platesqty 60
Soup bowlsqty 60
Knivesqty 60
Forksqty 60
Spoonsqty 60
Glassesqty 70
Coffee cupsqty 50
Serving plattersqty 12
Serving spoonsqty 12

Equipment

Large cooking potsqty 6
Food warmersqty 6
Hot platesqty 4
Coffee machinesqty 2
Kettlesqty 2
Coolersqty 3
Thermos flasksqty 4
Extension cordsqty 4

Kitchen

Cutting boardsqty 6
Chef's knivesqty 6
Colandersqty 4
Potato mashersqty 4
Measuring jugsqty 3
Kitchen tongsqty 4

Decorations

Table décorqty 8
Menusqty 8
Buffet platesqty 6
Name stickersqty 60
Markersqty 6

Lighting

Mood lightingqty 4

Cleaning

Waste binsqty 4
Broom and dustpanqty 2
Mop setsqty 2

Catering

Groceries
- Potatoes - 18 kg
- Kale - 6 kg
- Carrots - 6 kg
- Onions - 4 kg
- Sauerkraut - 5 kg
- Smoked sausage - 35 pieces
- Vegetarian smoked sausage - 10 pieces
- Vegetarian sausage - 10 pieces
- Bacon cubes - 2 kg
- Beef gravy - 5 liters
- Vegetarian gravy - 2 liters
- Semi-skimmed milk - 8 liters
- Unsalted butter - 1.5 kg
- Vegetable stock cubes - 20 cubes
- Salt - 1 pack
- Black pepper - 1 jar
- Nutmeg - 1 jar
- Mustard - 3 jars
- Pickles - 3 jars
- Pickled onions - 3 jars
- Applesauce - 6 jars
- Fried onions - 4 bags
- Whole grain bread - 8 loaves
- Currant buns - 40 pieces
- Coffee - 4 packs
- Tea bags - 100 pieces
- Sugar - 2 kg
- Mints - 1 box
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Sinas - 5 bottles
- Apple juice - 5 cartons
- Spa Blauw - 6 bottles
- Spa Red - 4 bottles
- Beer - 4 crates
- Alcohol-free beer - 2 crates
- Red wine - 8 bottles
- White wine - 4 bottles
- Paper towels - 6 rolls
- Napkins - 150 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Food storage containers - 20 pieces
- Garbage bags - 30 pieces
- Dishwasher tablets - 30 pieces
- Dish soap - 2 bottles
- Sponges - 6 pieces
- All-purpose cleaner - 2 bottles
- Toilet paper - 24 rolls

Tips

Allow about 300–400 g of prepared mashed potato per guest, plus extra if it is the main meal. Buy enough butter, milk or another liquid to adjust the mash after it has been held warm.
For the first hour, plan roughly 2–3 drinks per person, then add water, tea and coffee for the rest of the evening. Chill drinks in advance and check whether coolers or extra fridge space are available.
Buy toppings and sauces in separate, clearly labelled containers. Keep vegetarian portions apart from sausages and bacon, and provide separate serving spoons so guests do not mix them.
Count one dinner plate, bowl, knife, fork and spoon per guest, then add at least 10% extra. Soup bowls are useful for generous portions of mash with gravy or other toppings.
Check cooking pots, potato mashers, hot plates and food warmers before shopping for ingredients. Arrange extension cords and heat-safe serving equipment at least one day before the event.

Frequently asked questions

How many potatoes do I need for mashed potato night?: Buy about 300–400 g of potatoes per guest when mashed potato is the main meal. For 20 guests, that means roughly 6–8 kg, plus another 10% if you want leftovers.
How much sausage should I buy per person?: Plan one substantial sausage per guest, or about 150–200 g per person if sausages are the main protein. Buy a separate vegetarian quantity based on the dietary requirements collected at least 3–5 days beforehand.
How many plates and bowls do I need for a buffet mashed potato dinner?: Provide one plate and one bowl per guest, plus at least 10% extra for breakages and second servings. For 30 guests, prepare at least 33 plates and 33 bowls.
When should I buy and prepare the ingredients?: Buy potatoes, dairy, toppings and fresh vegetables 1–2 days before the event. Wash and cut vegetables on the day, and prepare the mash close enough to serving time that it can be kept hot without drying out.

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