Sides: Mashed Potatoes
Source of Recipe
unknown
List of Ingredients
10 medium sized russet potatoes -- (up to 20)
one very large stock pot
water to cover potatoes
salt and pepper to taste
milk or broth to flavor
Recipe
1.Peel and cube potatoes. Put into a large stock pot and cover with
water. If you like, you can also add peeled garlic for a different
taste.
2.Boil potatoes for 20-30 minutes, strain, reserving water and a few
potatoes for potato soup, or as a sourdough starter (or the base for a
vegetable broth).
3.Mash potatoes with egg beater or masher, add salt and pepper, butter
and milk (if desired). For low fat potatoes, add chicken or turkey
broth that has been defatted. Mix until the consistency is fluffy but
not soupy.
4.To freeze: pack potatoes into 2 cup freezer containers and freeze.
2 cups seems to be about right for our family of five, you may need to
adjust this according to the number of people you will be serving.
5.To serve: Thaw potatoes overnight in refrigerator or in microwave
(this is my method! I always forget!). Put them in the oven, in a
covered casserole and cook at 350 for 30-40 minutes. I usually put in
turkey dinner slices and gravy and the same time for an easy,
delicious meal.
Note: You can do a lot of things with leftover mashed potatoes. They
are great for thickening soups and sauces, as well as adding moistness
to bread dough (they are a main ingredient in potato refrigerator
dough, an old Betty Crocker recipe), even cake! They are also great as
pancakes and mixed with flour for dumplings. Let your imagination run
wild!
Mashed potatoes freeze very well, so make a bunch! Cook once, eat
several times! There is nothing like home-cooked food waiting to be
eaten in the freezer!
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