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No extra butter, yet great flavor and good texture. Use Yukon Gold potatoes for best flavor. Use Russets if you must; I never try to mash or freeze red potatoes. If potatoes look watery before freezing, don't worry; the liquid will be absorbed as the dish reheats.
12 pounds Yukon Gold potatoes
Peel potatoes and cut into 2-inch chunks. Remove any gray spots; they may be carcinogenic (cancer-causing) fungus. Likewise any green just under the peel; it's mildly toxic.
Cool potatoes to room temperature. Divide potatoes into 2 oiled 9x13" pans or 3-4 9" to10" pie pans oven safe casserole dishes. Cover with foil; freeze. Or, place prepared mashed potatoes in freezer bags in meal sized portions, squeeze out all the air and seal.
May be heated frozen or thawed overnight in the refrigerator. For the oven, reheat covered at 375 degrees, 40 minutes for thawed potatoes, 90 minutes straight from freezer.
Higher protein variation. You can also use these in place of the cream cheese and buttermilk: substitute 4 cups of cottage cheese beaten smooth with 1 dozen eggs. Slightly grainier texture, but high enough in protein to act as an entree by itself. I often use this for non-vegan vegetarians.
A wide variety of ethnic dishes are made from equal parts of mashed potatoes and cooked vegetables, including spinach, cabbage, kale, and mashed pumpkin or winter squash.
Breakfast: oil or Pam a cookie sheet, put a big spoonful of potaotes for each serving, make a big indentation with a big spoon and break an egg into each. Bake at 375 for 10 minutes until egg is cooked and potatoes slightly brown.
Or mix with a little flour and an egg, and make potato pancakes.
Top a 1 1/2 quart casserole of stew with 2 cups of mashed potatoes, bake 30 minutes at 425 until hot throughout. Shepard's pie.
Gnocchi, potato dumplings- many recipes.