Can You Freeze Mashed Potatoes
Yes, you can freeze mashed potatoes. Once they are cool, place them in a zip lock bag and place them in the freezer. It will stay fresh for up to a month.
When reheating, simply take it out of the freezer, place it in a saucepan and reheat it on the stovetop. Dont forget to stir for even reheating. Furthermore, you can also reheat it in the microwave. Place it in a microwave-safe container and microwave it for 5 minutes.
How To Make Red Mashed Potatoes
How Long Will Leftover Mashed Potatoes Last?
As long as you store them in an airtight container, your Mashed Red Potatoes should last for up to 4 days in the fridge.
How to Reheat Mashed Potatoes
To reheat mashed potatoes in the oven, transfer to an oven-safe dish, cover, and warm at 300 degrees for about 20 minutes. Remove the lid, stir and add a couple of tablespoons of either milk or sour cream as needed. Stir and heat a bit longer, or until they are as warm as you would like.You can also reheat mashed potatoes in the microwave by transferring them to a covered microwave-safe container and heating on half-power for about 5 minutes, or as long as needed. Stir in a bit more milk, sour cream, and butter if they could use a little more moisture.
What To Do With Leftover Mashed Potatoes
There are a lot of different ways you can use leftover mashed potatoes. Fun recipes like potato croquettes, salmon patties, or leftover mashed potato muffins repurpose mashed potatoes into something new.
You can also simply switch up the main dish and serve them as a side again later in the week. Ive got some main dish ideas for you below if youd like to do that.
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Sour Cream And Chive Mashed Red Potatoes
Mashed potatoes rank right up there with sausage stuffing and cranberry sauce as one of my favorite Christmas side dishes! There are a million different ways to mash and mix them, but this is my personal favorite. I love how acidic sour cream and fresh chopped chives add so much flavor to a basic dish like this.
Top Tips For Making Instant Pot Apple Butter
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Do I Have To Use Red Potatoes
This recipe for garlic mashed red potatoes works best with small red potatoes. BUT, if for some reason you are unable to find them at the grocery store or want to try a different potato, Yukon gold potatoes are a great substitute!
You can also use russet potatoes, but be sure that you peel them before boiling them. Generally, the russet potato skins do not taste good in the mashed potatoes.
How To Make Garlic Red Skin Mashed Potatoes
Let me just be a complete dork and say again, this recipe is absolutley deliciously flavorful on its own. However, if you are a garlic lover like me, then you may want a little extra of a garlic boost. One of the best ways to accomplish this is by making Roasted Garlic prior to boiling the potatoes and add the cloves at the same time as the grated onion. The immersion blender will disperse the gorgeous caramelized garlic flavor into these Red Skin Mashed Potatoes.
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What Makes Mashed Potatoes Like Glue
If youre worried about getting gluey mashed potatoes, make sure to follow the recipe instructions closely, and rinse your potatoes before and after cooking. Potatoes are full of starch, which expands and becomes sticky in hot liquids. This is why I rinse my rice before cooking. Youre rinsing off the starch to avoid a gummy texture.
In the red skin mashed potatoes recipe, we use cold water to rinse off the excess starches right after cutting, then hot water to rinse starches off right after cooking.
Another way to prevent gluey mashed potatoes is to add fat in the mix. The fat of the sour cream and butter help to coat the starches and prevent them from thickening into a gluey consistency. This is why its important to use full fat sour cream and milk, or half and half, when making red skin mashed potatoes.
Angela’s Tips & Recipe Notes
For added flavor – Use broth or stock to match your protein, use beef broth for beef main dishes and chicken stock for chicken dinners. When the cut red potatoes are boiled in the stock, it enhances the flavor and adds that ‘steakhouse restaurant’ quality.
Mashed vs Whipped – Mashing the potatoes allows them to retain some texture. This is especially useful with red potatoes as they have less starch than Russet or Yukon Gold potatoes. Whipping your red potatoes can make them ‘gluey’ in texture.
Roasted Garlic – I prefer to use roasted garlic as it has a milder yet still rich flavor. I know I’m not the only one that doesn’t like to bite into chunks of partially cooked garlic!
See my roasted garlic for instructions if you have never made your own. Once done, the roasted garlic is simply squeezed out of the clove directly into your mashed red skin potatoes.
If you want to skip the step of using roasted garlic, you can also add a few raw minced cloves to the water or stock when boiling the potatoes.
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Cooks Tips And Tricks
Here are a few tips and tricks when it comes to freezing mashed potatoes.
Be sure that you cook the potatoes completely, as this is necessary for mashing.
When preparing your instant pot red mashed potatoes, be sure to include lots of butter and or cream as this will help the potatoes to keep its form.
Consider adding butter to the container before adding the mashed potatoes.
Again, the fat will be served as a protection keeping your red mashed potatoes fresh and ready to be heated before serving.
Consider diving the mashed potatoes into serving size portion so that it is ready for when you prepared to serve it on Thanksgiving Day, mealtime, or any day.
What Can I Serve With Garlic Mashed Potatoes
When it comes to serving these mashed potatoes for dinner, my favorite main dish to serve it with are these garlic butter steak bites! The juicy steak bites with a scoop of creamy, garlicky masked potato= YUM! Since they both have similar ingredients, they really pair well together.
Along with the steak, I like to make some grilled asparagus to serve as a veggie side dish.
If you dont like steak, try making some grilled pork chops, meatloaf, or one-pan chicken and vegetables for minimal clean-up!
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How To Make Red Skin Mashed Potatoes
- Boil the potatoes: Add scrubbed and quartered potatoes into a large pot and add cold water to about an inch above the potatoes. Add salt and place the pot on the stove. Bring to a boil over high heat. Then reduce the heat to a medium-high and cook until knife tender, about 10-12 minutes.
- Heat milk and butter: In a small saucepan, heat the milk and butter over medium-low heat until the milk is warm and butter is melted . Set aside.
- Drain and mash potatoes: After the potatoes are done, drain them thoroughly making sure to get all of the water out. Using a potato masher, mash the potatoes to your desired consistency.
- Add milk and cream cheese: Pour half of the milk mixture over the potatoes and fold it in with a wooden spoon until the potatoes have soaked up all of the liquid. Then add the remaining milk and cream cheese. Stir until milk is absorbed and cream cheese is melted. Avoid overmixing. Taste the potatoes and add more salt and a splash of milk to suit your taste.
Can I Make This Mashed Red Potatoes Recipe Dairy
Yes! Its actually really easy. Swap out the butter and milk for vegan versions. For the sour cream, you have three options. You can:
- Just leave it out.
- Substitute it with full-fat coconut milk.
- Use a vegan sour cream.
Its completely up to you!
For the parmesan cheese, there is a variety of vegan parmesan choices at a few health grocery stores. Just know that it wont fully melt like the dairy kind.
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How Should I Season The Potatoes
To keep it pretty simple and to highlight the flavor of the potatoes themselves, using salt and pepper alone is always a good option.
The flavor of the butter and heavy cream will make it rich to begin with so not much else is needed.
Green onions or chives add a nice, crisp bite to them as well which is always one of my favorite additions to mashed potatoes.
Looking for other potato dishes to try? How about one of these:
Cook Time: Total Time:
These Red Skin Mashed Potatoes come together in under 30 minutes and only need 6 ingredients. No peeling required to make your new favorite creamy mashed potatoes!
- 1 lb. red skin potatoes, quartered
- 1/4 cup unsalted butter
- 3/4 tsp. salt, plus more for water
- 1/2 tsp. pepper
- 2-3 stalks green onions, diced
Health Benefits Of Red Skin Potatoes
If you havent included red potatoes in your diet yet, here are a few reasons you should now:
- It is the skin of red potatoes that is loaded with health benefits and nutrients. The skin is rich in fiber which plays a vital role in improving the digestive health of the body.
- They are also rich in minerals like potassium, magnesium, phosphorus, and manganese.
- It is rich in vitamin B6 and vitamin C. These are essential for many bodily functions.
- Red potatoes are also rich in antioxidants. These antioxidants help in neutralizing free radicals in the body. As a result, they protect the body from chronic diseases like heart diseases, cancers, and diabetes.
- These potatoes also help in regulating the sugar level in the blood. As a result, it protects the body from developing diabetes. It also aids in reducing insulin resistance in the body.
- Red potatoes are gluten-free. Therefore, these are amazing for people who are allergic to gluten.
- These are also low in calories and are very filling. It keeps the stomach full for longer, thus reducing hunger. As a result, it also aids in weight loss.
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Ingredients In Red Potato Mashed
- Red Potatoes – if you leave the skins on, be sure to wash them before cutting into quarters, or 1 pieces for larger potatoes. You could also substitute Yukon gold potatoes or fingerling potatoes.
- Butter – use room temperature butter.
- Sour Cream – either lite or full fat will work great.
- Garlic Powder – we like to use this rather than minced garlic because it has a sweeter flavor and then blends in smooth.
- Milk – we recommend using either whole or 2% milk.
Red Skin Mashed Potatoes Recipe
Step-by-step, photo illustrated recipe for our delicious, creamy, red skin mashed potatoes. Weve got a quick and easy side dish that can be table ready in just a few minutes. Everybody loves mashed potatoes. These are so good, you dont even need gravy. Its a perfect addition to your favorite meat dish.
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Make Ahead Storage And Reheating
Mashed potatoes are a great make ahead side and are easily reheated. Make up the recipe, let them cool and then keep covered in the fridge for up to 4 days. Reheat them in a pan on a low heat, stirring occasionally til heated through, you may need to add in a touch of cream or milk if they are dry.
Dont cut the potatoes to far ahead of time as they can start to brown. They arent suitable for freezing as they contain dairy.
Red Skin Mashed Potatoes With Caramelized Onions
These red skin mashed potatoes with caramelized onions are one of our favorite side dishes recipes. Thin skinned red potatoes are mashed with sour cream, butter, and sweet caramelized onions, then topped with melted cheddar and chopped bacon for a show stopping mashed potato recipe.
The recipe also separates the caramelized onions from the potatoes , so its easy to skip them if you dont want the onions.
Before we jump into the recipe, Im going to answer some common questions Ive had in cooking classes when Ive taught a recipe using red skin potatoes.
We will also troubleshoot some common mashed potato struggles , and go over freezing, reheating, and using up leftover mashed potatoes.
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Waxy Potatoes Vs Starchy Potatoes:
Theres a lot of debate over the perfect mashed potato specifically, which type of potato to use. Some say you should only use russets for mashed potatoes and save the waxy reds for potato salad and roasts. The reality is both types work just fine theyre simply different.
Starchy potatoes will make a fluffy and light mash. They absorb a lot of water, so theyre more likely to get watery.
Waxy potatoes are creamier, denser and lower in starch than russets. They make mashed potatoes with a buttery texture and a fuller potato flavor. The dense flesh makes them perfect for chunky mashed potatoes, which can taste too mealy when done with russets. Plus, if you use thin-skinned red potatoes, you can smash in the skin for extra texture and rustic charm!
How To Thicken Mashed Potatoes:
This is a hard one! The best strategy is to start slowly with the liquid and prevent them from getting too thin in the first place. If you do need to thicken your mashed potatoes, the best solution is to mix in more cooked potatoes.
Unfortunately, if you dont have potatoes, youre left with thickeners as your options. These will change the texture and mouthfeel of the potatoes, but they work as a last resort.
Cornstarch and flour with both get the job done. Start with a tablespoon at a time and heat the potatoes after the addition to let the starch thicken before you add more.
While it feels intuitive to just simmer off the extra liquid, be careful. Overcooked potatoes can become gummy and sticky with too much stirring, agitation and heat.
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I Always Thought Mashed Potatoes Were Made From Russet Potatoes Can I Use Red Potatoes For Mashing
This is such a great question because even though russet potatoes are most commonly used for mashed potatoes, red skin potatoes help to create an amazingly smooth texture. The other potato I love for its smooth texture is Yukon gold potatoes.
If you love steak house quality mashed potatoes, using red potatoes is one of the tricks that helps achieve this.
Other Flavor Combinations For Your Potatoes
If you want to try other flavor combinations for your potatoes, here are a few suggestions:
- Cheddar and Onion: Omit the garlic, if desired, and add 3/4 to 1 cup of shredded cheddar cheese and 1/4 cup of finely chopped green onion tops before mashing.
- Gruyere and Garlic: Add 1 cup of shredded Gruyère cheese along with the hot milk mash and proceed with the recipe.
- Garlic and Pesto: Omit the butter and add 1/4 cup of prepared pesto and 3 tablespoons of freshly grated Parmesan cheese along with the hot milk. Mash and proceed with the recipe.
- Dill and Sour Cream: Instead of hot milk, add sour cream or part sour cream to the potatoes before mashing. Add a tablespoon or two of freshly chopped dill.
- Roasted Pepper: Blend the milk and half-and-half with 1 cup of roasted peppers. Use the sauce as a dressing for the potatoes.
- Light Version: Cut back on the calories by half milk and half chicken broth instead of all milk or half-and-half. Alternatively, skip the dairy altogether by using olive oil as a binder and adding more fresh herbs like cilantro, dill, or parsley.
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Red Skin Mashed Potatoes And Why We Love Em
There is nothing more comforting than a big bowl of homemade mashed potatoes. Heres why these red skin mashed potatoes keep making an appearance on our plate:
- Texture! There is a time and a place for silky smooth potatoes , and then sometimes you want a good ol smashed potato. Leaving the skin on not only looks beautiful, but it adds nutrients and contributes to the overall texture of the dish.
- Its quicker! No need to spend time peeling potatoes, just chop, boil, and mash easy!
- Infused butter. If youre not infusing your butter with garlic before adding it to mashed potatoes, youre doing it alllll wrong. Trust us!
So if youre on the hunt for a Thanksgiving mashed potato recipe, this is the side dish your turkey has been waiting for!
Classic mashed potato ingredients, but were offering a few suggestions below to jazz em up, if youre into that!