FREEZING MASHED POTATOES RECIPE RECIPES

Steps:

• Boil the potatoes. Place the potatoes in a large pot and add cold water to cover by about 1 inch. Stir in 2 tablespoons of the salt. Cover and bring to a gentle boil over medium-high heat. Uncover and reduce the heat as needed to maintain a gentle simmer. Cook until knife tender, testing for doneness at 30 minutes. A sharp knife should easily go through the potato. Larger potatoes may take longer, up to 45 or 50 minutes total.
• Heat the butter and half-and-half and add salt. About 20 minutes into the potato cooking time, melt the butter over low heat in a small saucepan. Heat the half-and-half and remaining 1 tablespoon salt over low heat in another small saucepan. Keep both warm.
• Drain the potatoes. When the potatoes are ready, drain them in a colander. Turn off the heat on the butter and half-and-half.
• Mash the potatoes. If using a potato masher or ricer, peel the potatoes — you can pick each one up with a pot holder and peel with a paring knife. If using a food mill, don't peel the potatoes. In either case, mash, rice, or process the potatoes back into the pot they were cooked in. This will cut down on extra dishes and help the potatoes stay warm from the pot's residual heat.
• Add the dairy. Add the hot butter to the potatoes, gently stirring with a wooden spoon or spatula to incorporate. When all the butter is absorbed, add the hot half-and-half. It will seem soupy at first, but the potatoes will gradually absorb the liquid and turn into a creamy mixture.
• Taste, garnish, and serve. Taste and season with more salt as needed. This is also a good time to add pepper if using. Spoon into your serving dish and top with optional garnishes, such as a pat of butter or some chopped chives.

Steps:

• Peel and chop the potatoes. Lightly grease the slow cooker insert with butter or cooking spray. Peel the potatoes and chop into small pieces, about 1 inch to a side. The smaller the potatoes, the faster they will cook, obviously. Transfer the potatoes to the slow cooker.
• Add the seasonings. Smash the garlic cloves, if using, and drop on top of the potatoes. Stir in the salt and a generous quantity of black pepper.
• Pour in 1 1/2 cups milk. Pour in 1 1/2 cups milk and stir the potatoes once.
• Cook until tender. Cover the slow cooker and cook 4 to 5 hours on HIGH or until the potatoes are very tender and soft. Turn the heat to WARM.
• Melt the butter. When the potatoes are done, melt the butter in a saucepan over low heat.
• Warm the dairy. Stir 2 cups milk, or a mixture of milk and cream, into the melted butter and warm gently over low heat.
• Mash the potatoes. If you used garlic but don't want the potatoes super garlicky, remove the garlic cloves and discard. Use a spoon to scoop out and discard any browned bits on the sides of the pot. Use a potato masher or ricer to mash the potatoes right in the pot.
• Slowly stir in the dairy. When the potatoes are as smooth as you like, slowly stir in the warmed dairy and butter. The potatoes will look soupy at first but the potatoes will quickly soak up the liquid. Add an additional 1/2 cup of milk or cream if you want them to be even creamier.
• Taste and season. Taste and season with more salt or pepper as needed.
• Keep warm. To keep the potatoes warm, leave in the covered slow cooker on the WARM setting for up to 4 hours.