Easy mashed potatoes for two
I made this batch for my shepherds piethat I made the other day! This recipe is my go to for mashed potatoes and yields a good amount, considering it’s just the two of us for now ☺️
You’ll need roughly 3 pounds of potatoes! Peel and rinse them and place them in a large stockpot filled with cold water. Pace on the stoverop and set to high until they come to a rapid boil, add a pinch of salt to the water and then slightly reduce heat and boil for 15 minutes (or until fork tender). Remove potatoes from pot, drain and place them back in the pot with the half and half and the butter and mash with your potato mashed or use an electric handheld mixture. Season to your liking (I usually add a little salt and stir to incorporate flavor).
This recipe can also be frozen too, store in mini loaf pans or even scoop into mounds (I use an ice cream scoop), freeze on parchment paper and then vacuum seal while they are frozen to keep their shape. Heat for 20-30 minutes at 350 straight from the freezer and stir, heat until warm all throughout.
Easy mashed potatoes for two (Freezer friendly)Ingredients: 1. 3 lbs Baking potatoes, any type you like! We use Russel but can’t use gold, reds, etc. 2. 2 tsp salt (more to taste) 3. 1/2 stick butter 4. 1 cup of half and halfDirections: 1. Peel and rinse potatoes 2. Place potatoes in stockpot filled with cold water. Set heat to high and bring to a boil, add salt and boil for 15 minutes (or until fork tender all throughout) 3. Drain potatoes and return to pot 4. Add half and half and butter to the pot and mash with a masher or use an electric mixer until all is combined and texture is to your liking. 5. Enjoy! If freezing, can place in a loaf pan and bake at 350 for 30 minutes topped with butter straight out of the freezer. Stir and heat until potatoes are warm all the way throughout. Make sure to wrap good with foil or use a food saver if freezing and enjoy!
You’ll need roughly 3 pounds of potatoes! Peel and rinse them and place them in a large stockpot filled with cold water. Pace on the stoverop and set to high until they come to a rapid boil, add a pinch of salt to the water and then slightly reduce heat and boil for 15 minutes (or until fork tender). Remove potatoes from pot, drain and place them back in the pot with the half and half and the butter and mash with your potato mashed or use an electric handheld mixture. Season to your liking (I usually add a little salt and stir to incorporate flavor).
This recipe can also be frozen too, store in mini loaf pans or even scoop into mounds (I use an ice cream scoop), freeze on parchment paper and then vacuum seal while they are frozen to keep their shape. Heat for 20-30 minutes at 350 straight from the freezer and stir, heat until warm all throughout.
Easy mashed potatoes for two (Freezer friendly)Ingredients: 1. 3 lbs Baking potatoes, any type you like! We use Russel but can’t use gold, reds, etc. 2. 2 tsp salt (more to taste) 3. 1/2 stick butter 4. 1 cup of half and halfDirections: 1. Peel and rinse potatoes 2. Place potatoes in stockpot filled with cold water. Set heat to high and bring to a boil, add salt and boil for 15 minutes (or until fork tender all throughout) 3. Drain potatoes and return to pot 4. Add half and half and butter to the pot and mash with a masher or use an electric mixer until all is combined and texture is to your liking. 5. Enjoy! If freezing, can place in a loaf pan and bake at 350 for 30 minutes topped with butter straight out of the freezer. Stir and heat until potatoes are warm all the way throughout. Make sure to wrap good with foil or use a food saver if freezing and enjoy!
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