How many potatoes for mashed potatoes for 5?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question, “How many potatoes for mashed potatoes for 5?”. We will share a perfect recipe of mashed potatoes to serve for 5.
How many potatoes for mashed potatoes for 5?
When preparing mashed potatoes, every individual for whom you are cooking will require almost a half-pound (228 grams) of potatoes so that everyone will get a serving that equals one cup.
However, the number of potatoes you will require will vary with the size of potato you are using and the quantity each person will consume. By and large, you can expect to use about 1 medium-large potato per individual, which will make almost 1 cup of mashed potatoes for every diner.
A single cup of mashed potatoes is equivalent to 0.5 pounds of potatoes, considering that 5 cups of mashed potatoes would be equal to 2.5 pounds of potatoes. To prepare 5 cups of mashed potatoes for 5 persons, you would require 5 medium-large potatoes or 20-25 baby potatoes.
The number of potatoes varies with
Size
One important thing which affects the number of potatoes is the size of potatoes you use when you are working with your measurements. If you are taking medium-large potatoes, then 1 potato per individual will be enough.
If the potatoes are medium in size, you will require 1 or 2 potatoes for each individual you are providing. If the potatoes are more undersized, then 4 to 5 potatoes are nearer to 0.5 pounds.
If you like to be extremely precise with your measurements, you can always use a weighing scale to measure the potatoes. This way, you can be certain that the potatoes you are using per individual weigh 0.5 pounds.
Appetites
Another thing that will make a difference when you are measuring out potatoes is the appetites of those you are providing. If you know that you are making mashed potatoes for a gathering that likes them and desires a second and third cup, it is probably not the right moment to make a limited amount of something.
In that circumstance, you will have to toss a few more potatoes in the container so that there is enough to satisfy the guests.
If you are serving fewer appetites or people that are monitoring their carbohydrate consumption, you might have to reduce the number of potatoes you add. The idea is always to predict the requirements of those you are providing so you do not have to discard food or cook very little.
Though the serving size for mashed potatoes is one cup, if you are serving it as a side dish, you can split this quantity in half, it is based on how starved the guests are.
You can also cook an extra amount and use leftovers the next day. It is always more suitable to make extra than to not have sufficient.
The perfect recipe of mashed potatoes
For a perfect recipe of mashed potatoes for 5 persons, try this recipe we have shared below:
Ingredients:
- 5 pounds of potatoes (or around 10 medium potatoes)
- One cup whole milk
- Three cloves of minced garlic
- A half-cup heavy cream
- 1/3 cup butter (room temperature)
- Two tsp salt
Instructions
- After washing, peel the potatoes or keep the skin, whatever you prefer. If you prefer a creamy, smooth mash, it is better to remove the skin.
- Dice the potatoes into 1-inch chunks and place them in a container with cold water. Be sure all the potatoes are submerged.
- Add 1 tsp of salt to the water. Bring the container to a boil on a high flame. Then, reduce the flame and simmer for 12-15 mins, or until you can easily split the potatoes with a spoon.
- While the potatoes are simmering, blend the milk, heavy cream, and butter, using a mixer.
- Pour into a saucepan and warm on low flame to melt the butter. Add the chopped garlic and a pinch of salt then remove from the flame.
- Empty the potatoes from the water and place them back into the container or a mixing bowl if you are blending in a stand mixer. Use a hand masher to mash the potatoes till you have a creamy, fluffy thickness.
- Gradually swirl the milk and butter combination into the mash till you reach your preferred thickness. Be cautious not to use too extra, or your mash will be watery.
- Serve hot and use any add-ons that you prefer, such as chives, parmesan, or bacon scraps.
Other FAQs about Potatoes that you may be interested in.
How to cut potatoes into wedges
Can sweet potatoes be peeled ahead of time?
Conclusion
In this brief guide, we have answered the question, “How many potatoes for mashed potatoes for 5?”. We have also shared a perfect recipe of mashed potatoes to serve for 5.
