Tuesday, March 3, 2015

Freezing Mashed Potatoes

Well, they're not exactly mashed, but it's a good start!

And it's so simple, really.

Peel and dice your potatoes.  I usually just make extra when I'm making mashed potatoes for dinner.

Then, give your diced potatoes a nice soak in some cool, salted water (a couple of tablespoons).  Make sure the potatoes are completely covered.  Exposure to air will turn them colors...the salt water prevents that.  Let them soak for about 30 minutes (I let them soak while we eat dinner).

Drain the potatoes and then freeze them in a zipper-seal bag.  Double bag to help prevent freezer burn or leakage.

To prepare them, simply put them into boiling water, FROM FROZEN.  If you thaw them, you'll lose some of the texture and risk them turning brown from air exposure.

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