<p>This simple side of mashed potatoes lets the Yukon Gold variety shine with little effort. Milk and butter give them a creamy consistency while a touch of salt and pepper bring just enough seasoning. Serve alongside Slow Cooker Apple Bourbon Pork Chops or Vegan Portabello Steaks.</p>
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Ingredients
- 6 cups peel and chunk Yukon Gold Potato
- 2 tablespoons Butter
- 1 cup Milk
- 1/8 teaspoons Salt
- 1/8 teaspoons Black Pepper
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 3/4 cup
- 276 Calories
- 7g Total Fat
- 4g Sat Fat
- 0g Trans Fat
- 20mg Cholesterol
- 100mg Sodium
- 47g Total Carb
- 5g Fiber
- 5g Total Sugars (Includes 0g Added Sugars)
- 7g Protein
- 9 WW Freestyle
Freeze For Later Cooking Directions
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?
- Bring a pot of salted water to a boil.
- Add the potatoes and cook until tender, yet firm, about 15 minutes.
- Drain water from pan.
- Heat butter and milk in a small saucepan over low heat, until the butter has melted.
- Slowly blend the potatoes and milk mixture with a potato masher or electric mixer until smooth and creamy.
- Let cool.
- Divide among indicated number of freezer bags, label & freeze.
Make From Frozen Serving Day Directions
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
- Reheat in microwave for a few minutes, until heated through.