Mashed potatoes can freeze well if prepared with plenty of rich dairy additions. Coating the potatoes with fat helps maintain their structure during freezing and makes for delicious reheated results. Taste of Home's designed-to-freeze recipe includes sour cream, butter and cream cheese.
High-starch potatoes, such as russets, are best for mashed potatoes, yielding a light, flavorful result, according to Cooks Illustrated. Yukon Gold, red or white potatoes are other possibilities, but they don't yield the same texture.
Starchy or all-purpose potatoes are the best potatoes for mashing, although starchy potatoes break down better for creamier mashed potatoes. Russet is a good starchy potato, and Yukon Gold is a good all-purpose potato. Waxy potatoes do not mash well.
To make basic mash potatoes place 2 pounds unpeeled potatoes in a large saucepan. Pour 2 cups of cold water over the top, add 2 tablespoons salt, and simmer for 45 minutes. Drain and peel the potatoes, add 1 cup heated milk, 1/2 to 1 stick butter, and mash together.
A basic recipe for mashed potatoes calls for peeled potatoes, salt, butter and milk. It is possible to change the flavor and texture of the potatoes by leaving the skins intact, experimenting with different types of cheese or using recipes that call for bacon, herbs or other flavorful ingredients.
As a general rule, freezing fresh potatoes is not recommended, according to the Penn State College of Agricultural Sciences. The water in a potato separates from the starch during freezing, so the potato has a watery texture once thawed.
Prepared or cooked mashed potatoes stay fresh and flavorful in the refrigerator for up to four days. Place cooked mashed potatoes in a clean, covered container, and store them in the refrigerator within 2 hours of cooking for best results.
An easy-to-cook recipe for mashed potatoes can be found on AllRecipes.com. It requires potatoes, milk and butter, as well as salt and pepper to taste.
Potatoes can be peeled the night before mashing them. Peeling, slicing and soaking them in cold water overnight will reduce the starch content, which is a benefit for some people. Others prefer to leave the starch in so the potatoes turn out fluffier. After being soaked, peeled potatoes should be co
A make-ahead recipe for mashed potatoes is Do-Ahead Mashed Potatoes from Betty Crocker. You need potatoes, milk, heavy whipping cream, salt and pepper, and butter or margarine.