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Mashed white Potato questions

chocolatejam | Oct 25, 201102:01 PM

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?

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