Freezable Holdable Mashed Potatoes
Kelly
02/23/09 		Ellen, I have truly enjoyed your site. I trialed the recipe yesterday by halving all ingredients using yukon golds. My husband's only comments were they're yellow, what is the tang and they need more salt. Is there a particular reason you suggest this potatoe (texture freezability) If I were to mix types would it lighten the color withou out effecting anything else that might spoil the reheat? I normally salt the water when boiling potatoes rather than to add salt later, would this present a problem when I freeze them? Is there a reason you chose to use buttermilk other than to make them richer? Thanks so much for your help! He has 9 siblings who are big meat and potato eater, when we have holiday dinners we are up to 65 people. A make ahead such as this would really help to lighten the load at Easter time!

Earlier I wrote about brocolli rice cheese casserole, do you have a recipe you like to use?

ellen
02/23/09 		You can use burbank/and they freeze well.instead of gold, I like the color. New or waxy type potatoes don't make good freezing mashed. Salting the water is fine. You can use regular half and half for the buttermilk, but the cream cheese is important for thawing success.

There are too many recipes for broccoli cheese rice casserole, with and without cream soups, cooked rice, raw rice, etc. Use your favorite.