Mashed Potatoes

So... I... uh... this post is supposed to a recipe for freezer mashed potatoes to accompany my meatloaf post.  I made a large batch of mashed potatoes and froze it in dinner-sized portions and apparently neglected to write down the proportions of the ingredients I used.  It's a simple dish though that most of you likely know how to make.  If you don't, this recipe looks similar to what I do.

Really the point of this post more than giving you a recipe is to let you know that creamy mashed potatoes do freeze well and make a great side to have in the freezer for a number of dishes.  Next time I make them I will write down the recipe.  Sorry.



To Freeze:
Divide the mashed potatoes between the desired number of containers or bags and freeze.

To Serve:
Thaw the potatoes in the refrigerator for 24 hours.  Some water may have separated out from the potatoes.  This is fine.  Just stir it back in.

You can reheat however is most convenient.  To reheat in the microwave, place in a microwave safe bowl, cover and microwave at 70% power, stirring every two minutes until hot.

Or you can reheat in the oven if you are roasting something to go with them by placing them in pan, covering with foil and placing in the oven with the rest of the food.  You will need to stir a couple times to insure even heating, and if your oven is at a high temp, watch to make sure the potatoes don't burn around the edges.  Or you could reheat on the stove over medium heat, stirring constantly.

Or you could make microwave mashed potatoes.