Simple Mashed Potatoes

1. 1

   Wash and scrub down skins.

2. 2

   Cut in half.

3. 3

   Cut half into quarters.

4. 4

   Bring water to a boil and add potatoes.

5. 5

   Continue cooking until tender.

6. 6

   Depending on pot size vs amount of potatoes boiled in one sitting etc 10-30 minutes.

7. 7

   Drain and mash (no seasoning, no milk.

8. 8

   Add when reheating)

9. 9

   (Freeze) Scoop into medium or large ziplock bags in family size portions.

10. 10

    Roll and squish the air out and seal.

11. 11

    Freeze flat.

12. 12

    Good for up to six months in a deep freeze.

13. 13

    Thaw out overnight in the fridge or in the microwave.

14. 14

    (Reheat) Like leftovers in the microwave for a no fuss approach.

15. 15

    Reheat in a pot, stirring occasionally, for a creamy texture.

16. 16

    Reheat in a frying pan with a teeny bit of oil/butter for a fried potato texture.

17. 17

    Reheat in a round casserole dish in the oven (about 350 checking regularly).

18. 18

    Lid on for about 10 minutes, lid off for about 5 for a shepherds pie like texture.

19. 19

    TIP Add seasoning while reheating.

20. 20

    Ex.

21. 21

    Cheese, sour cream, butter, salt, pepper, hot sauce, spices etc

* Per serving · 4 servings · Values may vary.

No additional tips available.