Making food ahead of time is a great way to save time and oven space on Thanksgiving Day. Last weekend I prepared & froze 10 lbs. of mashed potatoes for our Thanksgiving Dinner.
First I washed & peeled the potatoes. Then I placed them in the crockpot, covered them with water, added a little salt and let them cook on high for 6 hours.
When the potatoes were cooked, I put them in my Kitchen Aid mixer with butter, milk, salt, onion powder, garlic powder & white pepper. I then whipped them until they were creamy & fluffy.
To freeze the mashed potatoes, I decided to put them in freezer bags so I could lay them flat in the freezer. This works great if you have a small freezer or limited freezer space because the bags do not take up very much room.
The day before Thanksgiving, I will place the bags in the refrigerator to thaw. On Thanksgiving Day, I will heat the mashed potatoes in a baking dish in the oven. They also could be heated in a crockpot or on the stove. If the mashed potatoes need to be thickened aftter thawing, just add some instant mashed potato flakes until they reach the consistency you like.
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