Making Your Restaurant Stand Out

Two Enticing Potato Recipes To Add To Your Catering Menu

by Aiden Carpenter

Most people love potatoes, but the classic mashed and baked varieties are not going to set your event catering menu apart from the competition. If you want your customers to call you again and again, try adding one or more of these delicious potato recipes to your catering menu. They don't require a lot of fuss, which will come in handy when you're cooking for a large group. Each recipe makes about 25 servings -- you can easily double or triple the ingredients if you have a larger party to serve.

Glorified Mashed Potatoes

Loaded with cheese, onions and bacon, these mashed potatoes are anything but bland. The best part is, you can prepare them ahead of time, keep them in the fridge, and then just bake them before it's time to serve the meal.


  • 10 pounds potatoes (white or red work best, as they make creamy mashed potatoes)
  • 1 cup whole milk
  • 2 sticks butter
  • 1 tablespoon salt, plus extra for the water
  • 8 ounces cream cheese
  • 3 cups shredded cheddar cheese
  • 2 medium yellow onions, diced
  • 2 tablespoons good quality olive oil
  • 1 pound bacon, cooked until crisp and crumbled


Peel the potatoes, and cut them into quarters. Place them in a large pot, and cover them with water. Add a heaping spoonful of salt to the water. Bring the potatoes to a boil, and boil for about 25 minutes or until they are tender.

While the potatoes are boiling, saute the onions in the olive oil until they are tender. Set aside.

When the potatoes are finished boiling, drain them, and add the milk, cream cheese, butter and 1 tablespoon salt to the pot. Use an electric mixer to beat the mixture until smooth, scraping down the sides of the pot regularly.

Transfer the potatoes to a large baking pan. Top them with the bacon, onions and cheese. Cover, and place in the refrigerator until later. When you're ready, remove the lid and bake the potatoes in a 350 degree F oven for 30 minutes or until the cheese is melted and the center is warm.

Herb-Butter Fingerling Potatoes

Fingerling potatoes are known for their buttery, nutty flavor and firm texture. They're lovely when roasted, and this recipe really does them justice by smothering them in a rich butter sauce flavored with basil, chives and thyme.


  • 8 pounds fingerling potatoes (If you can find them, use a mixture of purple and white fingerlings. Otherwise, just white will do.)
  • 2 sticks salted butter
  • 1 cup canned chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon kosher salt
  • 1/4 cup fresh thyme, minced
  • 1/4 cup fresh basil, minced
  • 1/4 cup fresh chives, minced


Slice each of the fingerling potatoes in half lengthwise, and leave the peels on. Pour them into a deep baking pan. Melt 1/2 stick of the butter, and drizzle it over the potatoes. Also sprinkle them with the kosher salt.

Place the potatoes in a 375 degree F oven, and roast for 30 minutes, stirring once after 15 minutes of baking.

While the potatoes are baking, combine the butter, chicken stock and herbs in a saucepan. Cook over low heat until the butter melts completely. Stir the cornstarch into a few tablespoons of water, and then add it to the pan. Bring the mixture to a simmer, and simmer for 2 minutes.

Once the potatoes have baked for 30 minutes, pour the butter sauce over them, and return them to the oven. Bake for an additional 10 minutes. Then, remove the potatoes from the oven and transfer them to a serving dish or steam pan tray.