What to Buy for a Mashed Potato Night

A mashed potato night needs more than potatoes and butter. Plan the number of servings first, then shop for toppings, vegetarian portions, dessert, drinks and serving supplies. Deep plates, large pots and food warmers are easy to overlook, especially when the menu is served buffet-style. Use this guide alongside the prepared task and item lists to check quantities, equipment and last-minute essentials before guests arrive.

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What to bring

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

Furniture

Tablesqty 8
Buffet tablesqty 3
Chairsqty 60
Tableclothsqty 10
Coat racksqty 2

Tableware

Deep platesqty 70
Dessert platesqty 70
Forksqty 70
Knivesqty 70
Spoonsqty 70
Glassesqty 80
Coffee cupsqty 60
Serving plattersqty 12
Serving spoonsqty 12
Serving spoonsqty 6
Pliersqty 4

Kitchen

Large cooking potsqty 8
Frying pansqty 4
Cutting boardsqty 6
Chef's knivesqty 6
Colandersqty 4
Measuring jugsqty 3

Equipment

Food warmersqty 6
Coffee machinesqty 2
Kettlesqty 2
Thermos flasksqty 4
Coolersqty 3
Extension cordsqty 4
Power stripsqty 3

Decorations

Table décorqty 8
Menusqty 8
Directional signsqty 4

Cleaning

Waste binsqty 4
Washing-up tubsqty 3
Cleaning bucketsqty 2
Floor squeegeesqty 2

Catering

Groceries
- Floury potatoes - 15 kg
- Kale - 8 kg
- Sauerkraut - 6 kg
- Carrots - 5 kg
- Onions - 5 kg
- Smoked sausage - 30 pieces
- Vegetarian smoked sausage - 15 pieces
- Bacon cubes - 2 kg
- Semi-skimmed milk - 8 liters
- Unsalted butter - 2 kg
- Gravy powder - 1 kg
- Vegetable stock - 2 packs
- Mustard - 6 jars
- Pickles - 4 jars
- Fried onions - 4 bags
- Salt - 1 kg
- Black pepper - 250 g
- Nutmeg - 1 jar
- Bay leaves - 1 bag
- Apples - 6 kg
- Oats - 1 kg
- Granulated sugar - 1 kg
- Cinnamon - 1 jar
- Flour - 1 kg
- Vanilla sauce - 4 liters
- Coffee - 2 kg
- Tea - 3 boxes
- Sugar cubes - 2 kg
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Sinas - 6 bottles
- Spa Blauw - 8 bottles
- Spa Red - 4 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Alcohol-free beer - 2 crates
- Red wine - 8 bottles
- White wine - 6 bottles
- Beer - 4 crates
- Trash bags - 4 rolls
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Dish soap - 2 bottles
- Dishwasher tablets - 1 pack
- All-purpose cleaner - 2 bottles
- Sponges - 6 pieces
- Microfiber cloths - 10 pieces
- Paper napkins - 150 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls

Tips

Allow about 300–400 g of potatoes per adult serving, plus 10% extra if people can take seconds. Buy more if mashed potato is the main meal rather than a side dish.
Plan toppings by guest count: allow roughly 100–150 g of sausages or bacon per meat-eating guest, and prepare a clearly separate vegetarian portion based on the dietary responses you collected.
For drinks, estimate two to three drinks per person during the first hour, then one per person per additional hour. Chill drinks at least 4 hours ahead and keep a separate supply for coffee and tea.
Count tableware for every guest plus 10% spare: deep plates, forks, knives, spoons and glasses. Dessert plates and coffee cups are often forgotten when they are not set out at the start.
Check kitchen capacity at least 2 days before the event. For a group-sized serving, confirm you have large cooking pots, colanders, frying pans, serving spoons and enough warmers or safe ways to keep the mash hot.

Frequently asked questions

How many potatoes do I need per person for mashed potato night?: Allow 300–400 g of potatoes per adult serving. Add about 10% extra for seconds, children with large appetites or preparation loss.
How much sausage and bacon should I buy for mashed potato night?: Buy around 100–150 g of meat toppings per guest who will eat them. Keep vegetarian portions separate and base their quantity on the dietary requirements you collected.
How many plates and glasses do I need for a mashed potato night?: Count one deep plate, fork, knife, spoon and glass per guest, then add 10% spare. For 30 guests, that means at least 33 of each frequently used item.
When should I chill the drinks and check the kitchen equipment?: Chill drinks at least 4 hours before guests arrive. Check pots, pans, warmers, serving utensils, power strips and extension cords no later than 2 days beforehand.

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