Creamy Mashed Potatoes
Mashed potatoes–a classic, comforting side. When I’m old and have no teeth, I plan to live on mashed potatoes and chocolate pudding. Oh yeah, they freeze well too!
Creamy Mashed Potatoes
Author/Source:
Pam @ Onceamonthmom.com
Ingredients:
- 6-8 large potatoes*
- 4 Tablespoons butter
- milk
- salt and pepper
Directions:
*If you use Red or Yukon Gold potatoes, there is no need to peel potatoes (unless you prefer), but if you use Russet potatoes, their skins tend to be a bit tough in the mashed potatoes and peeling is recommended.
Dice potatoes and boil in salted water until fork tender. Drain and place in a large bowl. Add butter, seasonings to taste, and a drizzle of milk (approx. 0.25 cup) and mix with a hand-mixer or heavy duty mixer until you reach the desired creaminess. Add more milk to thin if needed. Serve hot.
Freezing Directions:
Place prepared potatoes in a freezer container and freeze. To serve, thaw and reheat in microwave or in oven until hot.
Servings: 6
This Post will be linked at:
- Friday Potluck at EKat’s Kitchen
- I’m Lovin’ It at Tidy Mom
I’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!
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This is exactly how I make my mashed potatoes! Except I use more butter :P They always come out delicious!
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