Comments on: Make Ahead Mashed Potatoes – Freezer Mashed Potatoes

By: Corinne

Corinne — Fri, 02 Mar 2012 02:36:18 +0000

POTATO LOVERS! Sure glad to know that there are others who also love potatoes so much!! We live in Vermont and my favorite day of the year is the one Sunday in September when we pick our own potatoes (about 500 lbs) behind the digger at the Chappelle farm in Williamstown. The 2011 price for “Reba” round white potatoes was only 30 cents per pound!

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.