Make Your Mashed Potato Recipe Ahead of Time! |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Here is an easy fix to the hectic scramble to get your holiday meal on the table- One lady said she even freezes the potatoes in single serving baggies for med-week meals. BTW- I just invested in an OXO potato ricer after seeing Lydia cook Italian style potatoes- love it! (Riced potatoes & a little olive oil) It also wrings out cooked spinach! Ingredients:
5 lbs potatoes (or however many you usually use) |
1 tablespoon lemon juice (or white vinegar) |
Directions:
1. Boil water, add peeled potatoes cut into large chunks, cook and drain.
2. Mash or use a ricer. Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate.
3. Reheat (microwave, crock pot, oven, stovetop) till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work).
4. Source: Idaho Potato Commission.
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