Jul 6, 2023
Mashed potatoes bring back comforting memories of holiday dinners. Everyone gets together and passes a bowl while sharing jokes and stories. Making it is also therapeutic for some. The repetitive mashing can help soothe the stress of the day and make you look forward to a nice, comforting meal.
However, making mashed potatoes is a time-consuming process. Who has time to do all that washing, peeling, and boiling every day? The consistency can also vary depending on how you cook the potatoes and the quality of dairy available. So here’s how to freeze dry mashed potatoes so you don’t have to spend too much time in the kitchen to have them for your next family dinner.
There are so many reasons why you should freeze dry mashed potatoes:
Even if you store mashed potatoes in the fridge, you’re lucky if you could eat them past 7 days. When you freeze dry, you can save the extra ones and keep them in your pantry for 15-25 years.
Why slave away in the kitchen when you have other important things to do when people visit? You only have to boil a pot of water with freeze-dried mashed taters. You got yourself a delicious side dish without breaking a sweat.
Ever tried bringing a container of creamy mash for a picnic or a camping trip? They’re heavy, take up space, and not to mention, spoil easily. By freeze-drying, you can bring your dish without significantly adding weight to your bag.
The best recipe to use when you make your freeze-dried mashed potatoes is your favorite one. Any recipe can work, especially if you have one that your family can’t get enough of. But just in case you want to try something else, then here are a couple of suggestions:
There’s no right or wrong when making your favorite side dish. Go for what you love or what’s popular for your family. Your freeze dryer can work with you regardless, giving you the desired results.
But here’s the thing. Did you know that your freeze dryer can also help shorten the time you prepare your mashed taters? This means you don’t have to spend too much time mashing (unless you feel you absolutely have to). Once your potatoes look decently mashed, even with lumps, it’s okay. Once you’re done freeze-drying, you can just grind it into a fine powder for a creamy mashed potato. Or you can break it into chunks for that lumpy consistency you love.
You can leave the skins on or off, depending on what you prefer. Some leave the skins on because not only are they delicious, but they’re healthy for you. The skin has 12 times more antioxidants than the flesh of the potato. So, if you want to take advantage of the nutrients in potatoes, it’s okay to leave the skins on.
Pre-freezing is optional and can depend on how much liquid your mashed potatoes have. But if you’ve got a loaded freeze dryer and already made a batch of mashed spuds, why not put them in the freezer first?
You can use trays of the same width bought from the dollar store. Not only are they inexpensive, but they can last a long time too. They’re easy to manipulate and won’t cause problems when you take out the frozen meal. Of course, remember to use cold freeze-dryer trays as well to keep the temperature in the chamber stable.
It’s effortless to freeze-dry mashed potatoes, especially with the new Harvest Right freeze dryer. The updated firmware and new sensors help automate everything with just a few touches of a button.
Freeze drying can take about 25-30 hours, depending on the ingredients you use. This means butter, sour cream, or yogurt. Other factors include how much food you’ve got freeze-drying and the temperature where the freeze-dyer’s installed.
Freeze-dried mashed potatoes can last for 5-10 years or 15-25 years, depending on your ingredients. For example, if you use butter or Greek yogurt, the fat content may prevent the creamy mash from drying properly. But if you use non-fat ingredients, your side dish will last longer.
The most common way to store freeze-dried mashed taters is using Mylar bags. Your Harvest Right freeze dryer comes with a kit with large Mylar bags that you can use instantly. Large bags are okay; you can just “divide” the portions by heat-sealing them into different sections. There are also inexpensive smaller ones if you prefer accurately portioned meals.
Mason Jars are also good because you can reseal them whenever you need a small amount. You can also use them when you give freeze-dried mashed potatoes as a takeaway after a special family dinner.
If you want to eliminate the guesswork on rehydrating, weigh the trays. Before and after weights will give you an objective amount of liquid you’ll need to reconstitute your dish.
Also, remain consistent with what you put in the tray. This way, you’ll get the same outcome every time you reconstitute.
Use freeze-dryer tray dividers to pre-portion your pillow potatoes. This will come in handy for those who prefer their mash lumpy.
If you grind your freeze-dried mashed potatoes into flakes, use hot water to reconstitute them. This will give you a better, creamier consistency.
If you’re making a huge batch, Instapot is your lifesaver. Use it to pressure cook your taters for 5 minutes, then let them sit for 4 minutes.
How do you like your mashed potatoes? Do you add herbs, milk, or sour cream? Let us know in the comment section.