Got extra mashed potatoes from Easter? Take a moment to freeze the extras in a quart size bag right now. Don’t let them spoil in your fridge.
The butter, milk and cream cheese are freezer friendly. I like to add a little cream cheese in mine, abouyt 3-4 oz. if I have it. My mother-in-law gave me this quick tip when I first got married. Heat your milk in a coffe mug in the microwave for one minute before adding to the hot potatoes. Cold milk cools your potatoes. A friend of mine made some wonderful mashed potatoes leaving some of the skin on hers. She added about a teaspoon of basil. They were so delicious.
Savor your mashed potatoes and freeze some for a quick meal later. I’m going to have mine with beef stew later in the week.
Leave a little head space to expand and seal squeezing out as much air as possible. Freeze flat.
Reheating instructions:
Thaw 24 hours and reheat in the microwave on 50% power for 5 minutes. Stir well. Heat at full power five minutes or until hot. Potatoes are best reheated very hot and mixed well.
Creative Mix-In ideas:
- basil, fresh or dried
- shredded cheese
- cream cheese
- bacon bits
- chives, fresh or dried
- pancatta
- cooked hamburger
- sauteed garlic (1-2 cloves, minced and sauteed in olive oil)
Are you entertaining or hosting a large gathering? This is a make-ahead side dish. Double or triple your next batch and freeze portions for your family and guests.
How do you like your mashed potatoes?
I have reheated frozen mashed potatoes this way, and mine were someone soupy and a little bit gritty. I also had freshly prepared mashed potatoes, so I mized the frozen with the fresh and they tasted great. However, I don’t think I would feel comfortable serving only the mashed potatoes that had been frozen since they were so soupy and a bit gritty.