Comments on: Make Ahead Mashed Potatoes – Freezer Mashed Potatoes

By: Cherry

Cherry — Tue, 15 Nov 2011 16:11:13 +0000

I use a similar recipe for make-ahead mashed potatoes. I love mashed potatoes, and I also love it that they can be prepared ahead of time!

By: Edith

Edith — Wed, 19 Oct 2011 04:34:57 +0000

I like the idea of adding sour cream, haven’t done that before. I sure would like a better recipe for instant potatoes. It seems like the best smashed potatoes comes from the hard work of peeling real ones.

By: Laura

Laura — Tue, 16 Mar 2010 20:31:44 +0000

I took on the task of creating a mashed potato martini bar (basically mashed potatoes served in fancy glasses with many different toppings to choose from) for a bridal shower for 60 people. (I need my head examined!) How many pounds of potatoes would you recommend I prepare for 60 people?? Would I be really crazy to try to make them all the morning of the shower?

By: Renee

Renee — Sat, 13 Mar 2010 17:21:07 +0000

WhooHoo! Russett potatoes are on sale 5# for .99 AND I’m starting a part-time job next week. I need to batch OAMC some things for the freezer.

Question: you have listed 10 potatoes. Do you really mean 10 potatoes (which could vary greatly in size) or 10 pounds of potatoes?

Thanks so much!

By: Rachel Lynn

Rachel Lynn — Tue, 09 Mar 2010 17:38:29 +0000

I have a LOT of potatoes from last year that are in a bucket, under my counter, sprouting like crazy. I think this may be the perfect thing for them.

By: Nikke

Nikke — Tue, 09 Mar 2010 16:51:27 +0000

I use basically this same recipe (without the shredded cheese) for Thanksgiving dinner. I make them ahead and freeze, then a day or two before Thanksgiving I pull them out and let them thaw in the fridge. Then I put them in the Crock-pot, dab a little butter on top of the potatoes and warm them that way. They come out really good. The first time I did it that way, they were soupy at first, then they firmed up as they got warmer. I wonder if the cheese would still work in there? I LOVE cheese!

By: Jens

Jens — Mon, 08 Mar 2010 22:38:42 +0000

@Jen, I missed responding to this, so sorry. I actually buy French Fry seasoning at Big Lots for a buck. Since it’s the Cheap stuff it does have MSG in it (which I try to avoid) but we’ve tried other brands and we love this cheap stuff. Most of my other spices, I buy through Homemade Gourmet (which I am a distributor with… ) but we don’t sell french fry seasoning to my dismay. LOL

By: becky

becky — Mon, 08 Mar 2010 18:21:14 +0000

thanks! I just had no idea that potatoes could stand up to being frozen and reheated this way. For a while now I’ve used the double boiler method for keeping them warm, but I always thought they’d dry out in a crockpot so never tried. Thanks for the tips.

By: Jens

Jens — Mon, 08 Mar 2010 18:18:27 +0000

@Mary Waterstreet, You are my kind of potato loving friend, Mary.

By: Jens

Jens — Mon, 08 Mar 2010 18:17:51 +0000

@michelle, You can cook the potatoes in the crock pot but this recipe would have to be altered a bit. I freeze them in freezer bags, or my freezer Tupperware type plastic. Bags work really well and you can divide them based on amount you desire.