Do you want mashed potatoes in a snap? Make some ahead tuck them in a freezer so you can enjoy mashed potatoes in almost no time.
Use a good mashing variety of potato. For example, a russet or Yukon gold.
Use full fat milk and butter when mashing. This makes for a better result.
Peel the potatoes.
Boil to preference.
Mash. Make sure you use milk and butter or margarine if you prefer but not spread - in your mashed potatoes.
Allow the mashed potatoes to cool thoroughly. Then pop them into a freezer bag or a resealable bag with a zip lock. Release the air and put them into the freezer.
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