Freezer Mashed Potatoes
Freezer Mashed Potatoes
by Oven Love
If you don’t already have a favorite mashed potato recipe, here’s my basic mashed potato procedure: You can make mashed potatoes with any amount of potatoes and whatever you have in your pantry. Start by peeling your potatoes and cutting them into cubes. Pour cold water over them in a stock pot until they are just covered. Add salt and bring to a boil. Boil until the potatoes are fork tender (check them at 10 minutes and then every 5 minutes after until they reach that point). Drain and mash the potatoes. Add your liquid- milk, cream, sour cream, yogurt, stock, etc– and your fat- butter, olive oil, coconut oil, bacon fat, whatever– until you get to your desired consistency. You can also add some cheese- cream cheese, parmesan, goat cheese, brie, cheddar, I could go on– and some seasoning- herbs, minced garlic– make them what you want.
To freeze, let them cool and then freeze flat in zipped freezer bags. Then you’re ready to reheat!
Ingredients
- 1 batch of your favorite mashed potatoes from frozen, thawed (place in the refrigerator the night before for best results)
- 1-2 tablespoons butter, cut into small cubes
- salt and pepper to taste
Directions
- Preheat the oven to 350 degrees.
- Spread the mashed potatoes into a baking dish with a spatula. Dot the top of the potatoes with the cubes of butter and sprinkle with salt and pepper.
- Bake in the oven until butter is melted and the potatoes are just turning golden around the edges (cover with foil if they start browning too quick). Serve warm.
