Originally Posted by Caslon
To sum up, making mashed potatoes ahead of time to be frozen, then re-heated...you blend them thicker than if you were making them fresh for your guests in the next half hour, use full fat milk or sour cream only.
If I'm wrong...someone bail me out. Freezing mashed potatoes for ahead of time.
Nope sorry...If you read post #14 carefully, she added only butter, salt and pepper. No milk at all.
Post #26 will tell what she did after defrosting them.