MAKE YOUR MASHED POTATO RECIPE AHEAD OF TIME!
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!
Provided by That Napa Chicken R
Categories Potato
Time 45m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Boil water, add peeled potatoes cut into large chunks, cook and drain.
- 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.
- 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).
- Source: Idaho Potato Commission.
Nutrition Facts : Calories 175.1, Fat 0.2, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 39.8, Fiber 5, Sugar 1.8, Protein 4.6
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