Keys To Saving: Hey, You Can’t Freeze Mashed Potatoes, Can You?

April 8, 2012 by Leave a Comment

Today is Easter, and a staple in the Easter dinner menu is mashed potatoes. Of course, it doesn’t need to be a Holiday to prepare mashed potatoes.

Buying potatoes in bulk (10-20 lb bags) is the most economical way to shop, but can also lead to more leftovers. Or rotting potatoes (Food Safety- Throw Away Potatoes With Sprouts, Or Cook them Anyway?). Can you freeze mashed potatoes?

Yes you can! Here’s how:

Place mashed potatoes in an airtight container, or in a heavy duty freezer bag. The thaw easier if they are frozen flat (like in a bag). Remove any excess air. Label and date the container. For best results, freeze for up to 10 months. To thaw, place in a covered bowl and microwave at 50% power for about 5 minutes.
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What’s Cookin? The Grinch Carved The Roast Beast

May 25, 2011 by Leave a Comment

I know it’s almost June, not December. Thanks for correcting me!

When Alex asked “what’s cookin?”, for some reason I answered “Roast Beast”. Sometimes I confuse myself. Actually, it was just roast beef, but I stuck with the theme.

I bought a 3 lb bottom round and sprinkled it with garlic salt (OK, a lot of garlic salt). After salting down the roast, place it in a shallow roasting pan, with the fat side up. I only buy roast with a fat layer, otherwise the beef will turn out dry. Place it in a preheated 300 degree oven, for about 30- 35 minutes per pound.

The secret is in the care after cooking. Not really a secret, just a tip. After the beef has registered an internal temperature of 150 degrees, turn off the oven and let the beast rest for 20 minutes. Remove, slice, and then return to the oven in the roasting pan, with its juices. Let the beast rest another 10 minutes before serving. This allows the juices to soak back into the meat, you won’t regret the extra time.

Serve with mashed potatoes (not instant please, use real potatoes), and bread. I had mushrooms with mine.
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