Cooking for a small wedding.......HELP!!

tink29

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Sep 6, 2000
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I am in charge of making red skinned potatoes for 100. How much should I make?? There will also be tossed salad, baked beans, macarroni salad, and potatoe salad. Should I make enough for the 100, or count on not everyone having the reds?? :confused3
 
Is it being served buffet style (where people will help them selves) or by people serving others?

If its an open buffet where people may come back I would plan on 75 people or so. (I assume your planning a fairly generous serving)

One way to measure would be to take a large serving spoon and see what two scoops say would be of the red skinned potatoes. then count or weigh and work forward from there. (to be safe rather than sorry I would plan a little extra from what you would put on your plate if your a light eater)
 
Cooking for 75 sounds about right. Not everyone will take everything, while some others will just take a taste, and some will come back for seconds.

If you want to be super, extra safe, go ahead and cook for 100, but know that you'll likely have a lot of leftovers (maybe not such a bad thing :teeth: )

Happy cooking!
 
I would just make for a 100 to be safe. That way you should be covered. I think it would be horrible to not have enough rather than to have too much.
 

Thanks for the help everyone!

It will be served buffet style. I was guessing some would take, some would not. I will just make enough for 100. There are many ways to re-use redskins if there are leftovers. i.e. .....slice and fry in butter, slice and grill 'till crunchy, make into hashbrowns, mmmmmmmmmm...I'm getting hungry!!
 
I feel your pain.. Im planning on around 100-120 at my wedding in April.. Im still in between if Im going to have it catered or try to do the food ourselves with some help.. I just cant imagine cooking for that many people..

But Im willing to help you out.. if you have any extras, you can send them this way :teeth:
 
dont make any for me, I like my potatoes white
 


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