Perfect creamy texture ... from frozen potatoes? Potatoes look watery before freezing, but the water will be absorbed as they bake. While it is possible to substitute russet potatoes, Yukon Gold potatoes yield a more flavorful dish. A Ewer family favorite!
|5||Pound||yukon gold potatoes|
|1 1⁄2||Cup||low-fat milk|
|2||3-ounce packages garlic-flavor boursin spiced cheese|
Peel potatoes and cut into 2-inch chunks. Place in 5- to 6-quart pan.
Add water to cover, bring to a boil over high heat. Reduce heat to low. Simmer until the potatoes are very tender, about 20 to 25 minutes. Drain and return potatoes to the pan.
Mash potatoes with a potato masher until light and dry. Stir in cheese and milk. Mash until smooth. Add salt and pepper to taste.
Cool potatoes to room temperature. Divide potatoes into 8- to 9-inch oven safe casserole dishes. Cover with foil; freeze.
Reheat covered at 375 degrees, 40 minutes for thawed potatoes, 90 minutes straight from freezer.
Adapted from a recipe in Sunset Magazine.
|Prep time||45 minutes|