I always make a huge pot of mashed potatoes and freeze the leftovers in individual meal containers. They always taste the same as when they are fresh. I only use whole milk and butter. I know some people use sour cream, and I wonder if that's what makes them "gluey" after freezing.
I always make a huge pot of mashed potatoes and freeze the leftovers in individual meal containers. They always taste the same as when they are fresh. I only use whole milk and butter. I know some people use sour cream, and I wonder if that's what makes them "gluey" after freezing.