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Old 07-13-2014, 06:59 PM   #11
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Just going by my own experience with leftover mashed potatoes, I think milk makes them taste funky. I'd mash a small portion with just butter, freeze them and see how it turns out. If they seem ok, add milk.

Potatoes generally don't freeze well in chunks like in a stew.
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Old 07-13-2014, 07:15 PM   #12
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Originally Posted by Cheryl J View Post
I should add, I did a search online, but I trust you guys more.
On behalf of all of us, a big Thank You.
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Old 07-13-2014, 07:31 PM   #13
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I was wondering if anyone here has ever made a batch of mashed potatoes and frozen them successfully.
Well, lets see: There is Banquet, Swanson, Birds Eye, Marie Callender, Ore-Ida, Country Crock, Roy Rogers, Bob Evans, Alexia, and Trader Joes, just to name a few.
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Old 07-13-2014, 08:33 PM   #14
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Thank you all so much for your replies.

I ended up steaming the Yukons, and mashed them with just a tiny bit of butter and a little salt and pepper. Those babies were so tender that they mashed up very creamy on their own. I put a cup each into FoodSaver bags for individual servings and ended up with about 6 cups - enough for 6 dinners, and frozen in flat little bags which don't take up much room in my little freezer.

Kay...that's what I was thinking, that the milk would end up being funky and create a very watery thaw for just plain mashed taters as a side.

Dawg, I've used leftover mashed in TG casserole often, and I love it! I'll need to remember that next TG. Love those!

LP, thank you for your suggestion, and I'm sure the folks at the homeless ministry appreciated those meals very much.

Mad, you cook like I do. Individual freezing. Another one here who cooks just for one! Thank you!

Sir Loin, I'm impressed with your knowledge of frozen foods. If I wanted pre-frozen, processed taters, I would have bought them. I was just asking for suggestions on freezing the fresh taters which I had. Thank you for your response.
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Old 07-13-2014, 08:50 PM   #15
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I have frozen left over mashed potatoes and they were OK. They surely would be safe to eat even if the texture changed slightly.
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Old 07-13-2014, 09:06 PM   #16
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Sir Loin, I'm impressed with your knowledge of frozen foods. If I wanted pre-frozen, processed taters, I would have bought them. I was just asking for suggestions on freezing the fresh taters which I had. Thank you for your response.
And my point was, if they can do it, you can too!
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Old 07-13-2014, 10:27 PM   #17
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I guess my point was, anyone can freeze anything. Those brands you listed use an incredible amount of salt and processing, so I don't care about them. I only wanted to freeze a few mashed potatoes with minimal processing and ingredients, and asked for help with those who have done that. No harm, no foul.
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Old 07-13-2014, 11:39 PM   #18
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I'm a little late...I would boil and mash with no additives, thaw and butter/ cream/salt as needed after heating them. The food saver is a fantastic appliance for single folks.
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Old 07-14-2014, 01:08 AM   #19
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And my point was, if they can do it, you can too!
However Sir, I would venture to guess those frozen potato professionals have some tricks or additives that we home cooks don't know about. Perhaps you are the exception.
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Old 07-14-2014, 01:22 AM   #20
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Supposedly, using milk that is full fat when mashing works better when you go to reheat them.
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