How to Freeze Mashed Potatoes the Easy Way
Do you want to freeze mashed potatoes, but don't know how? Don't worry. By the end of this article, you will learn all that is necessary to have mouth-watering mashed potatoes directly from your freezer. Most of us love the scrumptious flavor of just-out-of-the-stove potatoes; however, to make such an exquisite dish, we need to spend some serious time in the kitchen.
Normally, it isn't a big deal when done for special events. But what if you want to eat potatoes almost every day? While cooking potatoes is something we all enjoy, it may not be possible to do it all the time with a busy schedule. Don't despair, freezing potatoes is the way to go.
I'm sure you have tried it before but with less
than desirable results. They may have tasted all watery causing frustration every time you think about it. Not a good
image! However, potatoes can taste good after freezing and you will see
how a few tweaks in the way you prepare them can make a difference.
Do Mashed Potatoes Freeze Well for a Long Time?
Is freezing potatoes a good idea? I dare to answer with a resounding yes. They last for one to two months without a problem. It is a huge time saver, but it must be done the right way or you won't like what happens next.
A lot of people had bad experiences when trying
to freeze mashed potatoes. Freezing them is easy,
but it requires more than that to make leftover potatoes truly good.
The 4 Step Process to Freeze Mashed Potatoes
To be sure everything turns out ok, you must execute every step. If you skip any part of the process, you risk getting extremely watery potatoes, and I'm sure you won't like that for lunch. How you cook, store, thaw, and reheat them affect their texture and flavor.
Even using a different variety changes the result. Russets are ideal for mashing, but you need to be careful before freezing. Yellow potatoes, such as Yukon Gold don't get as creamy, yet they hold their structure better in the freezer. It is possible to get a smooth texture without doing all the steps? Maybe, but do you want to take the chance? I don't think so.
The first step towards getting yummy frozen potatoes is
to cook them right. There are many ways to do this. You can employ one
or experiment with the techniques. Which one will
you prefer? There is only one way to find out.
- Butter with Cream Technique
One simple way to ensure a creamy texture on your potatoes is to prepare them as you normally do, but with a few extras. For boiling them you can add to the water about ½ tbsp of salt per 5 medium size potatoes. When they are ready, dispose the water and use a potato ricer, it will improve the texture. In terms of servings, 5 potatoes yields 2 portions.
The trick is to mix them with
a good amount of butter and heavy
cream (with the masher). Preferably, you want to use butter and not
An interesting property of butter is that it can keep potatoes from turning very gritty and falling apart. The cream is an extra help to further improve smoothness and flavor. Although it may not seem like much, it will expand when mixed with the butter and heavy cream.
How much butter and heavy cream should you use?
tablespoons of butter and about ½ cup of heavy
cream per 5 medium
potatoes should be good enough; still, feel
free to change amounts to suit your preference.
- Eggs in the Mix Technique
Another method you can use to boost the chances of
rich-flavoring potatoes from the freezer is the eggs in the mix
technique. It works particularly well for big meals. As the name
implies, the method requires adding one or more eggs to the mashed
potatoes. First, you cook and prepare the potatoes as you usually do,
then add the eggs, mix well, and you will have ready-to-be-frozen
potatoes that won't crumble when reheated. If you are wondering how
many eggs you should use, a good rule of thumb is around one per 10
To save time read some tips for leaving them already set up.
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