We’re staging an intervention. Step away from those boxed mashed potatoes. We know they’re instant, we know they’re easy. We also know they cannot hold a candle to real deal mashed potatoes infused with butter and our favorite secret ingredient.
Instead of settling for lackluster spuds, make a big batch of mashed potatoes this weekend and freeze them for future weeknight dinners--or even upcoming holiday feasts. As long as your potatoes have plenty of butter and cream--as if you needed an excuse to add a little more--they’ll freeze and reheat just fine. Before you pop them in the freezer, let them cool completely after cooking. Transfer the whole batch to a large freezer bag and stash them until you hit a hectic night or have guests coming over.
When you’re ready for the comforting carb again, transfer them from the freezer bag to a pot on the stovetop. Stir them occasionally over low or medium heat, adding more butter and cream as necessary to get them back to the creamy consistency you love. It’s really as simple as that.
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