A post, a post! A post that is actually on topic! Making your own convenience foods, one easy place to start is with the humble potato. I love potatoes, in most any form I love potatoes. When your grocery runs a special, 10 lbs of potatoes for $3.50 and you are only feeding 2 – 3 people it is hard to take advantage of the bargain. Because a bargain isn’t exactly a bargain if it rots in your pantry. And that is what my 10 lb bag of potatoes was thinking about doing.
When you realize something is on the brink of going to the dark side what do you do? You do something with it! Don’t let it go to waste.
Having used 5 or 6 of the potatoes in the hulking bag of tubers I was faced with the need to Do Something with them before they went all Darth Vader on me. I was heating up the oven to make dinner, so I went through the bag and picked out the most pleasingly formed of the bunch. Your classic “baking potato” shape that is so happy sitting beside a steak. Wash, dry, assault with fork, rub with oil and sprinkle with salt – chuck directly onto the oven rack at about 375 until done (about 45 minutes).
While the bakers were baking I washed, dried and mostly peeled the rest of the bag. Cut into chunks and tossed into a large pot with enough water to cover I boiled them for about 20 minutes – until tender. Drain and return to the hot pot to allow some of the water to steam off (low flame can help if you need it).
I left those hanging out and removed the bakers from the oven. Then I went and watched Cars for the 2,345,24354,374th time with the Eman. Once he was down for the count I started the serious cooking. Cut the bakers in half longways and scooped out the flesh, careful to not pierce the skin and leave enough of a shell of ‘tater so they could stand up on their own. The ‘tater innards joined the boiled ‘taters in a large bowl (actually the bowl of my Kitchen Aide mixer) so that they could fulfill their special purpose.
******’tater fest 2009******
I have never mashed quite this volume of ‘taters before, but it pretty much works the same way as always. Scald some milk, melt a stick of butter, salt & pepper to your heart’s content. Mix, mix, mix, using your spoon to redeposit the escapees (because my mixer was just that full). Once you have achieved mashed ‘tater Nirvana then you are ready to proceed.
I removed what I felt would be enough mash to refill the baker shells and then added some cheese, green onions and garlic powder to the mix. Spoon the mixture back into the shells, filling only to the top the first time around; and then topping off with the remaining mixture so that they are overflowing.
Here is where the amazing part comes. Place all of the filled baker shells on a sheet pan and deposit in your freezer. Allow them to freeze overnight and then wrap them individually in plastic wrap. Put them all in a freezer bag and you have your own – home made – frozen twice baked potatoes. When you are making a meal pull however many you want out of the freezer and put them directly into the oven (on a pan) with whatever else you are cooking. Cook until they are hot all the way through and browning on the top. I baked 7 potatoes so now I have 14 twice baked potatoes in the freezer.
The remaining mashed ‘taters? Those can be frozen also. I use quart freezer bags and fill them with what I consider a “family sized” portion, partially zip the lock and squeeze as much air out as you can. Once your bag is sealed lay it down on it’s side and squish the ‘taters out until you have a flattened layer around 1/2 inch thick. When you freeze flat like this it is much quicker to thaw whatever it is you are freezing, and you have the added bonus that you can stack things in your freezer. Or file them like they are in a hanging file. You can either thaw them in a simmering bath “boil in bag” style or cut the bag off and nuke their little spuds hot. I tend to nuke at 50% power, a few minutes at a time, stirring a couple of times in the process.
I ended up with 3 quart bags with a “family sized” portion in each. So, 14 2x baked potatoes and 3 meals worth of mashed potatoes all stashed in the freezer. And how much did it cost me? If you add in the butter, milk, cheese and green onions it might total $5.00.
$5.00
Isn’t that kind of savings worth a couple of hours in the kitchen? Don’t forget to add in the time you will save when preparing future meals featuring these ‘taters, you’ve got side-dishes for at least 6 meals for a family of 4, more if you are like me and only feeding 2.
May 29, 2009 at 5:15 pm
swooning. potatoes on a soft blue + green background?
great idea. i never use all our potatoes before they all go bad as we’re a household of two, too. too bad i don’t have a stand mixer or the forearms of popeye, though. 😦
May 30, 2009 at 12:26 am
You know, you can make dumplings or bread with leftover mashed postatoes….YUM! ~ Robyn
May 31, 2009 at 4:40 pm
Fantastic! I always have mashed potatoes in the freezer. I like to make perogies, gnocchi, and potato pancakes with them as well. And the spuds that actually get to the sprouting stage get planted in the backyard 🙂 What a bargain!
June 1, 2009 at 3:48 am
Thank you for sharing, I think this will definitely help my mum!
June 1, 2009 at 5:04 pm
Amazing! In the UK we eat LOADS of potatoes!
I’ll def try this next time i see them on offer!
February 17, 2010 at 10:20 am
so does the dairy in the mashed potatoes work out alright in this application? you mentioned in your soup post that the dairy doesn’t play well in a team situation. So I’m curious….
February 17, 2010 at 10:39 am
You know, that is a good question. It works just fine here. Hmmm, maybe it is a matter of the % of dairy that you use. In a soup there is a great deal more dairy and it tends to seperate out. In this application the ratio of potatoes to dairy is much, much higher and I guess it stays put.
Maybe the sheer volume of potatoes supplies a buffer that prevents the crystallization of the dairy (which seems to be the problem). But in the soup – where there is so much more liquid involved – the dairy does funny things.
May 23, 2010 at 5:25 pm
Hey there, I’ve found your website on Bing, it’s really interesting. I surely will be back later to check things out again. Keep up the good work!
October 5, 2010 at 2:11 am
Thank you for such wonderful ideas. All of my russetts were small plus I had peeled them all by the time I saw your post, so no twice baked (this time). I do now have two gallon size Ziploc freezer bags full and flattened with mashed potatoes. I’m newly lactose intolerant (milk is a problem but butter and cheese are fine) so I scalded some lactose-free milk and passed on the cream. Yummy!
October 5, 2010 at 10:04 am
Wonderful! Thanks for the comment. It is always happy-making for me when someone finds something I wrote useful. I love me some mashed potatoes. Lactose intolerance is tough but it sounds like you are creative enough to make it work.