Having prepared food in the freezer for quick meals or unexpected guests is a blessing. Refridgerated mashed potatoes are one of the items that freezes very well and is so handy to have on hand.
There are many different types of potatoes. One of my favorite potatoes to plant in my garden are Yukon Gold. These are a golden yellow potato with a lower glycemic index than russet potatoes. Pairing a potato with foods like butter, sour cream, or meat slows the release of glucose into the bloodstream, which ultimately lowers the overall glycemic load of the meal.
Yukon Gold Potatoes can be found in most supermarkets. You can also use red potatotes for this recipe.
Preparing the potatoes:
Peeled and cube the potatoes. Place the cubed potatoes into a 6-quart stockpot. Cover completely with water. Place the lid on the stockpot. Bring to a boil. Simmer gently until the pottaoes are fork tender.
Drain the potatoes. Place drained potatoes into a 6-quart mixer bowl.
Mix the potatoes until they are smooth. Add the cream cheese, sour cream, water, half and half, mineral salt, white pepper, granulated garlic, and onion powder. Mix well.
I used a Tupperware Modular Mate to hold the vacuum bag open so I can pour the mashed potatoes into it.
These mashed potatoes freeze very well. I will freeze them in vacuum pack bags and then when they are frozen they can be sealed. Do not try and vacuum seal them before they are frozen….trust me, it doesn’t work. The potatoes can be heated by placing the sealed bag in boiling water for 15 minutes. Open one end of the bag and squeeze the potatoes into a serving bowl.
You can also freeze the mashed potatoes in individual servings. Then when you need something to add to a meal you can thaw and heat a serving.
There were quite a few baked potatoes from an event that needed to be used, also. Those were made into scalloped potatoes which also freezes very well.
A very popular Pennsylvania Dutch topping for mashed potatoes is browned butter. Butter is placed in a skillet and allowed to simmer over medium heat until it is golden brown. It is then poured over the mashed potatoes before serving.
Refridgerator Mashed Potatoes, GF, SF, THM XO
- 8 cups cooked Yukon Gold potatoes
- 1/2 cup sour cream
- 4-ounces reduced-fat cream cheese
- 1/4 cup water
- 1/4 cup half and half
- 1 teaspoon mineral salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- Cooking Potatoes: Peeled and cube potatoes. Put the cubes of potatoes into a 6 quart stockpot. Cover completely with water. Add the lid and bring to a boil. Simmer gently until the potatoes are fork-tender.
- Mashing the potatoes: Drain the potatoes. Place drained potatoes into a 6-quart mixer bowl. Mix the potatoes until they are smooth. Add the cream chees, sour cream, water, half and half, mineral salt, white pepper, granulated garlic, and onion powder. Mix well.
- Preparing to freeze: The prepared mashed potatoes are placed in a vacuum sealer bag. Freeze the filled bags without sealing. After the mashed potatoes are frozen, remove the bags from the freezer and seal. You can also freeze the prepared potatoes in baking pans. 16 servings
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes and support us as we serve in a new outreach of our Mennonite Church. I to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.
I love my Kitchen Aid Mixer. It works wonderful to make mashed potaotes.
I use my chamber vacuum sealer all the time. It is so handy to prserve food.
This pack of assorted size vacuum sealer bags is my pick.
The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.
Refridgerator Mashed Potatoes, SF, GF, THM XO
Ingredients
- 8 cups cooked Yukon Gold potatoes
- 1/2 cup sour cream
- 4- ounces reduced-fat cream cheese
- 1/4 cup water
- 1/4 cup half and half
- 1 teaspoon mineral salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
Instructions
-
ooking Potatoes: Peeled and cube potatoes. Put the cubes of potatoes into a 6 quart stockpot. Cover completely with water. Add the lid and bring to a boil. Simmer gently until the potatoes are fork-tender.
-
Mashing the potatoes: Drain the potatoes. Place drained potatoes into a 6-quart mixer bowl. Mix the potatoes until they are smooth. Add the cream chees, sour cream, water, half and half, mineral salt, white pepper, granulated garlic, and onion powder. Mix well.
-
Preparing to freeze: The prepared mashed potatoes are placed in a vacuum sealer bag. Freeze the filled bags without sealing. After the mashed potatoes are frozen, remove the bags from the freezer and seal. You can also freeze the prepared potatoes in baking pans. 16 servings
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
