Rustic Mashed Potatoes You Can Freeze by Barbara

Whenever I make potato salad --see my recipe here --- I always have to buy more potatoes than I need.   I end up with two extra pounds.  

So, I became curious --- could I turn the extra potatoes in to mashed potatoes and freeze them?

The answer is yes.  But they will need a little TLC to make them creamy again.  

    ---Barbara

Rustic Mashed Potatoes

Makes 1 quart (4 cups) plus an extra cup for the cook

2 lbs. butter potatoes (gold, white or red, but not russet), washed

1 t. salt

freshly ground black pepper

2 T. butter, unsalted

1 cup half and half

Fill a large pot with cold water.

(We like to leave the skins on for a rustic texture, but you could peel them first, to make a smoother batch.)

Cut the washed potatoes into halves, and then eighths and place in the cold water.

Bring the water to a low boil, and gently cook for 10 -12 minutes until the potatoes are opaque and cooked through.  

Drain carefully and shake off any excess water.

Season with 1 t. salt--- it seems like a lot but they need it--- and freshly ground pepper.

Use a stand mixer with a whisk attachment or a hand mixer for the whipping the potatoes.

Add the butter and 1/2 of the liquid to the bottom of the mixing bowl.

Spoon the hot potatoes on top.

USING THE LOWEST SPEED, carefully slowly start to mix the potatoes.  Start on the lowest speed or you will splatter potatoes everywhere.

When they are partially mixed, scrape down the sides with a spatula, then add the remaining liquid.

USING THE LOWEST SPEED, start to whip them again, increasing the speed once the liquid is incorporated.

Whip until you get the desired consistency.  Some people like small lumps in their mashed potatoes... and others like them to be ultra smooth.

Fill freezer container (s), place a piece of plastic on top in direct contact with the potatoes to prevent ice crystals from forming, label and freeze.  

There was a little extra so Tom and I each had a ramekin to try.  

Freeze.  

To defrost, place in the refrigerator overnight and then on the counter for about an hour.  

Preheat the oven to 350 degrees.  

Place the partially defrosted potatoes in an ovenproof shallow casserole.

Everyone went back for seconds

Bake for about 25-30 minutes, stirring them with a spatula every so often, until them are creamy and hot.

Yum!

B