Can I freeze these mashed potatoes?
14 years ago
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14 years ago- 14 years ago
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Left over mashed potatoes into the compost bin?
Comments (15)I was thinking as I dumped the mashed potatoes down the disposal that I actually don't use it (the disposal) that much anymore. You're not supposed to put bones down it, but if I have bones, like from chicken, I bag them up and put them in the freezer to serve as a stew base. Same with chicken skins or chicken juice. Anything plant based goes into my compost crock and then into the compost bin. Even cooking water doesn't get tossed down the drain all the time. I either take it out and dump it into the compost bin, or I freeze it for stew base. The mashed potatoes were the rare exception. I still have a lot of improvement to go to increase reducing, reusing, and recycling, but I actually take out very little garbage to the curb. My garbage generally consists of 1-3 tall kitchen garbage bags each week, and a lot of that is kitty litter waste. There's nothing else I can do about it, and I have five cats constantly producing the stuff. The couple next door to me, both about my age or a little older, generally put out 4-10 huge black trash bags of garbage each week....See MoreMashed potatos , is there another way?
Comments (43)"" * Posted by mustangs (My Page) on Mon, Feb 18, 08 at 19:32 To your concern about not having milk on hand when needed for MP, I keep Parmalat Lil' Milk in the pantry. They are half pint boxes (like juice boxes) for those situations where I don't have milk in the refrigerator. I never know when DH will drink what I earmarked for a recipe. It has a long shelf life and tastes like real milk...so I've been told."" ____________________________________________________________ THIS is what I wanted to know! Thank you a million times! I "Don't" hate milk at all but I only buy it because of mashed potatoes and invariably some thing comes up and I end up throwing the milk out, which means every week practically at $3 to 3.50 per 1/2 gallon it just erks me, not to mention when I do need it, it's out of date (Murphy's Law) so it is never ending! mustangs, I will pick some of it up and give it a go. Carnation- Last night I tried it! I made mashed potatoes using my zig-zag masher/ real butter (all I use anyway) and a pan full strength and another pan 1/2 strength (mixed with water). I used "arlinek's" method (thank you) except, used the zig-zag and no garlic. Potatoes were from Costco, big ones like you would use for baking. The straight carnation was just plain awful, very overpowering! The half carnation, half water wasn't quite bad, but still terrible! They just didn't taste like mashed potatoes at all to me, sorry if it upsets you, it did me. Oh, someone mentioned those boxed mashed potatoes! I have tried them, several brands, they were about equal in my opinion to the carnation potatoes, awful. Please keep in mind I was raised on homemade mashed potatoes but unfortunately mom never showed me how to make them. So my taste buds might be different than yours. Next I'm going to try those Parmalat Lil' Milk that Mustangs suggested as soon as I can find it....See MoreLOOKING for: Mashed potatoes---how much can be done ahead of tim
Comments (5)We had really cheap potatoes here for about a week last summer. Don't know what got into me, but I ended up with 15 pounds of potatoes. I made up batches of scalloped potatoes (baked and froze them). But back to your question -- I peeled, cut, boiled and seasoned potatoes. Drained and cooled them - then packaged them and froze for future mashed potatoes. Just defrost, heat, mash and add your usual ingredients to finish up. Be sure to cook off the excess moisture after draining (that's something I always do anyway, but particularly important before freezing). I use a Food Saver vacuum sealer for freezing. If you have a vacuum sealer, you could prepare them to the mashing stage and seal and store in your refrigerator for a few days without a problem. I would reheat in a double boiler or in a bowl over hot water....See MoreWhat kind of potatoes make the best mashed potatoes?
Comments (25)This is an interesting discussion! Jim Mat, for mashed, our process thus far: we have been peeling, cutting into big chunks, boiling til tender, draining, drying off water, then adding the other ingredients which thus far have been butter, sour cream, milk, and crushed fresh garlic. My husband does the mashing (I have carpal tunnel).He is good and fast. No lumps. I don't have a ricer. Last year he asked 30 year old our son to do it. We kept sending him back to the stove because they were lumpy. Husband was supervising the adding of ingredients. But they turned out to be heavy, so there is something to the hand of who is doing the mashing. They will be a vehicle for the gravy, and we don’t want to mask the flavor of that, so we don’t add too much more to them. But they do need to have good flavor on their own. There's never enough gravy....See More- 14 years ago
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