FREEZER MASHED POTATOES
Can you freeze mashed potatoes? You bet you can! I always make these potatoes and give them to my kids when they go away to school. All they have to do is keep it in freezer until it's mashed potato time! -Jessie Fortune, Pocahontas, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 14 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through. , Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months., To use frozen potatoes: Thaw in the refrigerator. Bake as directed.
Nutrition Facts : Calories 195 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 173mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
MAKE-AHEAD MASHED POTATOES
These creamy mashed potatoes can be made in advance and then stored in the refrigerator or freezer until you are ready to serve them. Slowly heating them in the oven is the perfect way to maintain the fluffiness of the potatoes without making them gluey, which can happen if you heat them to fast and too hot (we're looking at you, microwave).
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield About 9 cups
Number Of Ingredients 4
Steps:
- Lightly scrub the potatoes. Put them in a large stockpot, fill with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, then lower the heat to maintain a strong simmer and cook until the potatoes are fork-tender in the center, 50 to 55 minutes.
- Drain the potatoes in a colander in the sink. Let cool enough so that you can handle them, about 10 minutes. It is important that the potatoes do not cool too much because they will mash more easily when hot.
- Meanwhile, add the butter to the same pot that you used to cook the potatoes (no need to clean it). Melt completely over medium heat, stirring occasionally, 2 to 3 minutes. Turn off the heat.
- Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside.
- Holding the potatoes in a clean kitchen towel, gently peel the skins off with a paring knife. Quarter the potatoes and put them in the pot along with 2 1/2 teaspoons salt. Use a potato masher to mash the potatoes until smooth and fluffy (see Cook's Note).
- Add the cream and stir until combined. Season with pepper and additional salt if needed. Allow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days or freeze up to 3 months.
- To reheat refrigerated mashed potatoes: Position a rack in the center of the oven and preheat to 350 degrees F. Spoon the mashed potatoes into a 13-by-9-inch baking dish. Drizzle with the remaining 1/2 cup cream. Stir until combined, making sure there are no pools of cream at bottom of the baking dish.
- Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue to bake until the potatoes are hot and steamy, 20 to 25 minutes more. Season with additional salt and pepper if needed.
- To reheat frozen mashed potatoes: Thaw the potatoes completely in the refrigerator and cook according to the same directions as refrigerated potatoes but do not add cream. The potatoes might seem watery at first but will thicken as they heat up.
- Transfer the hot mashed potatoes to a large bowl for serving.
HOW TO FREEZE POTATOES
I did'nt know what to do with the large quantity of potatoes dh came home with. There is just the 2 of us. I gave away what I could. I did not feel up to making potato dishes to freeze so I found this on the internet. As a test, I just tried this with a few potatoes. I sure was surprised how good they were after they thawed. I cooked them, and made mashed, chopped a couple , and roasted on a sheet pan with oil and herbs. Now I will not have to have potatoes go bad on me. Next, I'll make a little potato salad as a test.
Provided by ohgal
Categories Potato
Time 18m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- 1. Choose potatoes with firm flesh, few bruises, and no sprouts.
- 2. Wash the potatoes. Scrub off the dirt and debris with a stiff-bristled brush.
- 3. Peel the potatoes. Use a peeler to remove the potato skin, or if you're working with new potatoes, scrape it off. Rinse the potatoes to prepare them for blanching.
- 4. If the potatoes are large, chop them in half before blanching.
- 5. Don't cut the potatoes into small pieces; it's better to store them whole if possible.
- 6. Bring a large pot of water to boil over high heat. In the meantime, prepare a large bowl with ice water and set it aside.
- 7. Plunge the potatoes into the boiling water. Allow them to blanch for 3 to 5 minutes. This process cleanses the potatoes of organisms and preserves their flavor and color.
- 8.Remove the potatoes from heat and place them in the ice water.
- Transfer the potatoes directly from the pot to the ice water bath using a slotted spoon or tongs.
- 9. Allow them to cool for about ten minutes.
- 10. Drain the potatoes when they are chilled, and pat them dry.
- 11. Place the potatoes in airtight storage bags. You may also use a freezer-safe container.
- Make sure the potatoes aren't wet when you place them in the bags, or ice will form.
- 12. Put enough potatoes in each bag to make a meal for your family. This way you'll be able to defrost exactly as many as you need at once.
- Store the potatoes in the freezer. They will keep for up to a year.
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