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| Sunday lunch of mashed potatoes topped with a meatball and veggie gravy |
I live such an exciting life. What was it? New York, Rome or Paris this weekend?
Oh, yes. Saturday afternoon found me in my kitchen, peeling almost 10 pounds of potatoes, after finding a couple of potatoes going moldy in one bag.
So I peeled, cooked and mashed a huge pot full, yielding 5 quarts of mashed potatoes. I've frozen most of these, to use later. The rest we had for Sunday's lunch (topped with a mushroom, vegetable and beefy gravy), and again today, topped with Cheddar and packed in some of the lunches.
I have 40 pounds remaining, of my 100-pound purchase. About 15 pounds of those look like they need cooking soon. The other 25 should keep for a while longer in the fridge.
As I peeled and peeled and peeled, I consoled myself with the thought that I was actually doing something very productive. I now have several containers of mashed potatoes, ready and waiting for thrown-together, quick dinners.
As my freezer has emptied of my stockpile of ingredients, I have filled the empty spots with ready-made entrees and sides. Having these ready-made items will afford me more spare time, in the late afternoons for some projects and crafts. That's worth spending a Saturday afternoon peeling potatoes.
Frozen, the thawed, mashed potatoes need some beating to get their texture back. I'll typically reheat in the microwave, then beat with the mixer, or use the masher, and add more milk, butter, and/or cheese or cream cheese. They're then perfect for a side dish or topping a Shepherd's Pie.
