What’s better than a heap of creamy, buttery mashed potatoes on the holiday table? Leftover creamy, buttery mashed potatoes that can be packed away in the freezer and zapped back to life in 5 minutes.
Thrift and convenience aside, freezing mashed potatoes is practical because the freezer can’t damage the spuds’ more than the mashing process already has. Their cells have been deliberately crushed, so the effects of freezing and thawing the mash (which causes water to expand and rupture cells in more intact vegetables) are moot. Freezing the potato starch, especially if the freezing process is slow, may cause it to retrograde and turn gritty (which happens above freezing temperatures); but a thorough reheating will reverse retrogradation, and all that butter and dairy lubricates the starch and helps smooth out any residual graininess. And assuming you mashed moderate- to high-starch potatoes like russets or Yukon Golds that do a good job soaking up and retaining water, they won’t weep much once thawed.
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To freeze the leftover mash:
To reheat the potatoes:
Place a portion in a microwave-safe bowl, cover, and microwave at 50 percent power for about 5 minutes, stirring occasionally, until they’re heated through.
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