Mashed white Potato questions
I'm having company in a few weeks and want to make ahead and freeze as many foods as I can, now.
I've read many previous posts on freezing mashed potatoes and now I really have some questions. I know taters are cheap and easy to prepare, but it is a matter of my time spend -not cost.
One poster talked about the startch forming AFTER they are mashed and another said your results are watery or the texture is gummy or nasty with the defrosting/reheating part.
Also I"d appreciate any good additions to the potatoes rather than just a standard potato, butter, milk. I've already purchased a 5 # bag and thought I'd add the 'extra' flavors to different portions and what ever I don't use in the few meals served to company can be used for hubby and me later.
The reason I want to freeze things is so I don't have to spend much time in the kitchen. I want to visit my very special guests. There will be 5 of us total.
I have a Food Saver, what is the best recipe and best method of cooking before I freeze them?
If me, I;d cook , mashand fully prepare ahead, but cool and keep in the refridgerator untll need the day of and then reheat as I;ve kept fully prepared mashed potatoes for weeks in the fridge with no ill affects and actually have a quart of them in the fridge now. For large parties or many guests, I reheat my mashed potatoes in a crockpot on the lowest or warm setting and just add butter and milk as necessary if things begin to get dry or too stiff.
Freezing does not harm mash potatoes, but when you pull them out of the freezer after frozen and thaw them, they will get "grainy" looking and will often separate or get runny/watery, Once warmed up on the stovetop or in the microwave, them come back together fine, but it can be a bit weird to taste them before rewarming.
As for add ins, I stick to the basics of butter and whole milk and almost always add diced oven roasted garlic cloves and some dried granulated garlic along with salt and pepper.
In the past I have added such things sauteed onions, fresh basil, parm cheese, cream cheese, fresh cooked chopped bacon, cheddar cheese, green onions or chives, goat cheese, boursin cheese, or really anything I have around if I want a different flavor. Normally no more than 2 or 3 add ins at the most as I don;t like to overwhelm the potatoes.
Leftovers are often made into mashed potato patties that are dusted in flour and then pan fried in a little clarified butter and some onion garlic jam on the side. yum.
Refridgerating was not an idea I'd even thought about! Thanks for such a simple solution jjjrfoodie!
As aslo the add ins. chopped bakcan and green onions/chives yummy.
I don't think I'll use the crockpot, as there are only 5 of us.
I may freeze some just so I can test it for after my company for just my hubby and I. Then I'll know if I can freeze them in the future. Thanks.
I wouldn't make them and freeze ahead of time. It isn't that time consuming to peel and cut them up, boil them, and then mash them with whatever extras you want (milk, heavy cream. sour cream, cream cheese, shredded parm, etc). At the very least, you can have your company in the kitchen with you while you peel and chop them. If you can make them the day before and just store them in the fridge, even better.
Freezing? not so much.
I NEVER boil potatoes for mashed potatoes. I bake them until soft, then cut them in half (skins still intact) and put them thru a ricer. Add additional ingredients. This for me usually includes a dairy product such as cream cheese, sour cream, or whipping cream, and salt, with perhaps a bit of roasted garlic or a spec of parmesan cheese. Beat with a fork to avoid gluten formation. Place pats of butter on top of the finished potatoes to melt into golden puddles (rewarming the potatoes if needed).
No peeling, no mixer, not much effort - so make them fresh!
Interesting recipe. I would never do mashed potatoes ahead of time, but if I had to I guess that is a good method. One interesting thing--the blogger used cream cheese in her potatoes. I use yogurt! Along with butter and salt and pepper. After years of mashing potatoes I got wise, and now I don't peel the spuds. I just cook and mash with the peels still on.