Simple Side: Creamy Mashed Potatoes
6
Servings
5
Ingredients
8
Comments
When I'm old and have no teeth, I plan to live on mashed potatoes and chocolate pudding.
6
Servings
5
Ingredients
8
Comments
Ingredients
- 6 cups dice Yukon Gold Potato
- 4 tablespoons Butter
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ¼ cups Milk
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Boil potatoes in salted water until fork tender.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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8 Comments
Join the discussionI’ve never had good luck with freezing mashed potatoes. They never seem to be as creamy after thawing 🙁
I usually add a bit more liquid to them when rewarming and that helps.
Will a corning wear work for freezing? Thanks! Oh should I wrap it several times? The potatoes will only be frozen for a couple of days.
Yes it should freeze just fine just don’t put it directly in the oven from the frozen state, let it thaw out a bit or thaw in the microwave.
I love mashed taters. Thanks for linking these up to Friday Potluck… and as well for replying to the commenter above on your secret to success!
This is exactly how I make my mashed potatoes! Except I use more butter 😛 They always come out delicious!
I usually take a medium cookie scoop and make mashed potato rounds on waxed paper and flash freeze and then put into gallon size ziplocs. They reheat and come together faster. Its also easy to pull out however many you need if for example you are taking a single elderly person dinner as opposed to a larger family.
Great tip, Angie!