Make Your Mashed Potato Recipe Ahead of Time!
"Here is an easy fix to the hectic scramble to get your holiday meal on the table- One lady said she even freezes the potatoes in single serving baggies for med-week meals.
BTW- I just invested in an OXO potato ricer after seeing Lydia cook Italian style potatoes- love it! (Riced potatoes & a little olive oil) It also wrings out cooked spinach!"
photo by Mamas Kitchen Hope
- Ready In:
- 45mins
- Ingredients:
- 2
- Serves:
-
10
ingredients
- 5 lbs potatoes (or however many you usually use)
- 1 tablespoon lemon juice (or white vinegar)
directions
- Boil water, add peeled potatoes cut into large chunks, cook and drain.
- Mash or use a ricer. Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate.
- Reheat (microwave, crock pot, oven, stovetop) till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work).
- Source: Idaho Potato Commission.
Questions & Replies
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Reviews
-
Easy and convenient! Wish I had this recipe long ago! The potatoes reheated perfectly in the microwave. DH is so happy! Thanks for sharing!
RECIPE SUBMITTED BY
<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p>
<p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p>
<p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>
