Freezer-friendly Mashed Potatoes

Instructions

- Place the unpeeled potatoes in a large pot, add 3 teaspoons of the salt and add water to cover the potatoes by at least 8 cm (31⁄4 inches). Bring the water to the boil, then reduce the heat to a rapid simmer and cook the potatoes for 15-20 minutes or until a fork can pierce the centre easily. - Drain the potatoes and, once they have slightly cooled, peel off the skin. It will come off easily (you can use a butter knife and I use a clean tea/dish towel to hold the potatoes if they are too hot to handle). - Place the potatoes back into the warm pan and mash them using a fine potato masher (one with small holes) OR pass the potatoes through a ricer (see note 3). - Add the milk, remaining 1 teaspoon of salt and the butter to the potatoes. Use a spatula to combine. - Store the mashed potatoes in airtight, freezer-safe containers. I find a container holding 500 g (1 lb 2 oz) is perfect for one family dinner serving (and this recipe makes approximately three of these containers, depending on the size of your potatoes). Refrigerate for up to 3 days or freeze for up to 3 months. - Microwave the mashed potatoes on High for 2 minutes, lid ajar. Stir well and microwave for a further 2 minutes, lid ajar. Allow to stand for 1 minute before serving. For extra creaminess, stir through an additional 1⁄4 cup (60 ml) of milk or 1⁄4 cup (60 ml) of thickened (heavy) cream. - Microwave the mashed potatoes on High for 4 minutes, lid ajar. Stir well and microwave for a further 4 minutes, lid ajar. Allow to stand for 1 minute before serving. For extra creaminess, stir through an additional 1⁄4 cup (60 ml) of milk or 1⁄4 cup (60 ml) of thickened (heavy) cream.

• all-rounder potatoes Notes: 2 kg, 4 lb 6 oz, see note 1, unpeeled
• salt Notes: 4 tsp
• full-cream milk Notes: 1 cup, 250 ml, whole, see note 2, warmed
• butter Notes: 120 g, 41⁄2 oz