If you’re pressed for time and don’t want to spend all day in the kitchen, a slow cooker can save you a lot of time. The mashed potatoes will be perfectly smooth and creamy, and you can easily reheat them if you need to. The best part is that you can easily multi-task while you’re cooking the rest of the meal.
In case you don’t have time to prepare mashed potatoes from scratch every time, you can always freeze them. You can freeze them in Ziploc bags or in baking trays. Once frozen, they can be reheated in the microwave, oven, or slow cooker. In the case of Ziploc bags, you can separate the mashed potatoes into manageable portions.
How to Freeze Mashed Potatoes?
3 pounds of potatoes can be baked any way you like.
With foil on top and bottom and a little butter on the bottom foil, I prefer to bake them in the oven at 375 degrees for two hours. While they are still hot, toss them in the mixer.
Just to break up the potatoes a little, run the mixer on low for about 30 seconds.
Cut a stick of butter as the potatoes are being broken up. When all the butter is melted and thoroughly blended, add it to the mixing bowl and stir.
Add 1 1/4 cups of raw milk next, SLOWLY (or whatever milk you like to use…). This process takes three to five minutes, but it is worthwhile.
Be tolerant. Additionally, if you move too quickly, milk will splatter on you.
Add salt and pepper to taste at the very end. Remix until thoroughly blended.
Obviously, you can consume them now right away. You can also freeze them!
You can use whatever you have on hand to line a baking sheet. Foil, cling wrap, and parchment all function equally well, in my experience. Simply spoon the potatoes into mounds for single servings after that!
Keep the baking sheet as flat as you can as you put it in the freezer. They need to be prepared to be taken out and put into a Ziploc bag in around three to four hours!
If you wish to freeze a greater quantity, you can also use a glass or metal container in place of individual portions.
What is the Advice on Making Mashed Potatoes?
Select the proper potatoes. The most popular potato variety for mashed potatoes is Russet. Due to their high starch and low water content, they are excellent for mashing, baking, and making French fries. The truth is that Yukon Golds are far superior for mashing than Russets.
They cost more than Russets, but they are well worth the extra money. They have a light buttery flavor on their own and are naturally creamy when mashed, rarely mealy. The most buttery and creamy mashed potatoes are made with Yukon gold potatoes.
To ensure that the potatoes cook evenly, start by cooking them in cold water. The potatoes’ outsides will cook and soften while the interiors stay firm and crispy if you start with boiling water.
Drain the potatoes completely; it is advised to let them about 5 minutes to drain. To make sure that all of the liquid has evaporated, put them back in the heating saucepan after they have completely drained.
Butter should be added — Some recipes don’t require it, but mashed potatoes are one of them. A lot of salted butter should be used (you may also use unsalted butter and season it by yourself). Butter provides mashed potatoes with an unmatched level of creaminess and butteriness.
The process of heating the butter and cream may seem time-consuming, but it is well worth it. Warm potatoes will more readily absorb heated butter and cream, making them creamier and softer.
Use a potato masher to mash your potatoes into a creamy consistency. This is especially true if your potatoes are fully boiled and the butter and cream are warm. Your potatoes will become sticky if you use a blender or food processor.
Potato mash reheating – Mashed potatoes can be made in advance and frozen. However, make sure you don’t skimp on the butter or cream. The fat is what makes the potatoes quickly reheat.
One of the simplest methods for reheating mashed potatoes is to microwave them for a short period of time while covered, then thoroughly stir them before serving.
After placing them in the slow cooker for a few hours on low, you can also reheat them in the oven or on the stovetop. Until you’re ready to serve, just keep tossing and adding more butter and spice as needed.
How do Recipes Use Mashed Potatoes?
Many mashed potato recipes are characteristic English dishes because they are British in origin. When served with sausages, it is known as Bangers and Mash in the British Isles. In the UK, it’s also usual practice to make potato cakes by combining cold mashed potatoes with fried eggs and cooking them until they are crisp.
Even though vegan gravy is an option, meat gravy pairs very well with mashed potatoes. In addition to being a staple of English cuisine, mashed potatoes are also part of an Indian dish known as Chanukah. So, if you want to try some additional mashed potato recipes, here are a few:
Casserole of mashed potatoes
Mashed potatoes with roasted garlic
Pie with bangers and mash
Mashed-potato soup
Gnocchi with potatoes, turkey, and potatoes casserole
Ham and potato leek soup
Veal with peas in mashed potatoes.
Mash potatoes and pork chops
mashed potatoes and barbecued chicken drumsticks
potato scallops that are vegan
stewed lentils and mushrooms with mashed potatoes
Chop the mashed potatoes and chicken piccata.
Romesco chicken and mashed potatoes with kale
Mash potatoes with a hearty pot roast
What are the Butter Alternatives for Mashed Potatoes?
There are a number of reasons why people could decide against using dairy in their meals. First, consider whether you embrace a vegan diet or decide to make your mashed potatoes without a lot of butter or heavy cream. Rich alternatives let you maintain a healthy diet and still have the same effects as butter. Explore a few of them:
Virgin Extra Olive Oil
Food contains two types of fat: unsaturated and saturated. Oils are rich in unsaturated fat, which is beneficial for your heart and makes them a healthier food choice.
But it’s important to understand that oils include more calories than regular butter. For instance, a teaspoon could have 118 calories. Watching your oil intake is highly advised if you’re trying to lose weight. Olive oil and almond milk can give you the desired creaminess even better than butter.
Almond Milk Without the Sugar and Coconut Milk
If you want your mashed potatoes to have a sour cream flavor, replacing the butter with a nut milk combo (such as almond milk and coconut milk) can result in an even creamier and superior non-animal fat option.
Reference: Effect of selected antioxidants on the stability of dehydrated mashed potatoes
Which Potatoes make the Greatest Mashed Potatoes?
When creating mashed potatoes, you should strive for potatoes with high starch content. There are two varieties of ideal potatoes, depending on what kind of mashed potatoes you like.
The Russet and Yukon Gold are available. When you want your mashed potatoes to have a beautiful, fluffy texture, russet potatoes are the best, and Yukon Gold (or other yellow potatoes) are fantastic for their flavor and creaminess.
Conclusion
After preparing your mashed potatoes, it is important to store them in an airtight container. This will keep the mash from drying out and absorbing other flavors. If you leave the mash exposed to air, it will absorb other flavors and smells. To prevent this, cover the mash with plastic wrap and press out all the air. Alternatively, you can use an airtight tub to store the mashed potatoes.
In the fridge, you can store cooked potatoes for up to a week, but if you plan to freeze them, you should freeze them for longer. This way, they’ll stay fresher longer, so you can reheat them whenever you want. For best results, use a heavy-duty plastic bag or plastic container that’s resistant to the elements.
