Monday, August 24, 2009


Potatoes, all kinds are available at the market now. Red, white, and sweet potatoes are being offered. In the last few years both Chefs and food services have found that you can make mashed potatoes and freeze them. I have been doing this for a few years and it works beautifully for both regular potatoes and sweet potatoes. If you don’t want to use them as mashed potatoes you have perfect soup bases ready to add to your soup pot.
So, I’m giving you basic recipes for both mashed potatoes & mashed sweet potatoes.

Mashed Potatoes
Serves 4

4-5 med potatoes (scrubbed clean. You don’t have to peel them. Lots of vitamins right under that skin)
1-Tbs salt
1- Cup milk, or cream, or skim milk or chicken stock (if you want to cut calories or can’t do dairy)
1-2 Tbs butter
Black pepper to taste.

Cover potatoes with water and salt and let come to boil. Cover and turn down to lower heat and simmer until fork tender. Drain and mash with potato masher, in a stand mixer or hand mixer. Add butter and milk or other liquid and stir to desired consistency. Adjust seasoning if you like, but if you are freezing them, you will have to add again, when you defrost. Let them cool and put in freezer bag. Be sure that you fill the bag so there is very little room left when you close it. If you don’t have that much potato volume then mash the potatoes flat so that they cover most space in the bag. Date & freeze. When you go to use them, take them out of the bag & put them in a double boiler, microwave, and stir until they are hot and come back to the consistency you want. Or you can drop (them still in the bag) in boiling water until heated. Take them out of the bag and stir for consistency.

Mashed Sweet Potatoes

4-5 med potatoes (after washing you can peel & boil or roast with skin on).

Butter to taste
¼ tsp cinnamon, grated nutmeg etc.
1-2 Tbs. maple syrup or brown sugar or balsamic vinegar

If boiling potatoes cover with water and let come to a boil. Cover and turn heat down and simmer until fork tender. Drain & mash. If baking preheat oven to 400 degrees and in lower 1/3 of oven prick potatoes and place in pan. Roast until done about 1 hour. Let cool and peel, then mash. If you are freezing them treat them the same as the white potatoes. Date & freeze. If you are serving then add your seasonings and serve.

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