Hello, I'm new to this website and SO glad I found it!! /img/vbsmilies/smilies/smile.gif I have been a camp cook for a little over a year. I took on the job with no training and most of the time it's me and a couple of revolving volunteers cooking for 50-200 people....lots of trial and error! Now I know that I love it and the campers say the food has never been better! Whew. My question is about potatoes. I am making garlic mash for a group of 150 and I would like to peel and par cook the potatoes. (About 70% done.) What is the best way to do this as I do realize potatoes are a "potentially hazerdous" food and I want to handle them properly. I wanted to do this the day before I will be making the garlic mash. I have a vulcan steamer and will be able to steam 40 lbs of potatoes at a time but it still takes 50 minutes per batch. I figure I will be preparing about 60-70 lbs of potatoes. Thanks!