Freezer Mashed Potatoes Recipes

FREEZER MASHED POTATOES

Steps:

• Peel and cube the potatoes. Place in large pot and cover with water.
• Put pot over medium high heat and bring just a boil. Reduce heat to medium and cook until potatoes are tender. Drain well.
• Place potatoes back in pot and add butter and cream cheese. Mix up with potatoe masher until fluffy. Stir in salt and pepper to taste.
• Serve half immediately and place the remaining half in a FoodSaver bag and freeze.
• To serve the frozen potatoes, thaw in the refrigerator over night. Snip one corner of the bag off to vent and microwave 4-5 minutes, or until heated through. Stir well before serving.

FREEZER MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through. , Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months., To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

FREEZER MASHED POTATOES

Steps:

• Place potatoes in crock pot and cover with water. Cook on low for 7 hours. Drain water and smash potatoes until smooth. Add in cream cheese, sour cream, salt, onion salt, black pepper and and beat until fluffy. Divide among indicated number of greased baking pans. Dot with butter. Bake at 350F for 30 minutes.

FREEZER MASHED POTATOES

Steps:

• Add all ingredients, except milk, into slow cooker.
• Cook on high for 3-4 hours.
• Add almond milk and mash together.
• Season further with salt and pepper to taste if desired.

HOW TO FREEZE POTATOES

Steps:

• 1. Choose potatoes with firm flesh, few bruises, and no sprouts.
• 2. Wash the potatoes. Scrub off the dirt and debris with a stiff-bristled brush.
• 3. Peel the potatoes. Use a peeler to remove the potato skin, or if you're working with new potatoes, scrape it off. Rinse the potatoes to prepare them for blanching.
• 4. If the potatoes are large, chop them in half before blanching.
• 5. Don't cut the potatoes into small pieces; it's better to store them whole if possible.
• 6. Bring a large pot of water to boil over high heat. In the meantime, prepare a large bowl with ice water and set it aside.
• 7. Plunge the potatoes into the boiling water. Allow them to blanch for 3 to 5 minutes. This process cleanses the potatoes of organisms and preserves their flavor and color.
• 8.Remove the potatoes from heat and place them in the ice water.
• Transfer the potatoes directly from the pot to the ice water bath using a slotted spoon or tongs.
• 9. Allow them to cool for about ten minutes.
• 10. Drain the potatoes when they are chilled, and pat them dry.
• 11. Place the potatoes in airtight storage bags. You may also use a freezer-safe container.
• Make sure the potatoes aren't wet when you place them in the bags, or ice will form.
• 12. Put enough potatoes in each bag to make a meal for your family. This way you'll be able to defrost exactly as many as you need at once.
• Store the potatoes in the freezer. They will keep for up to a year.