Two measured cups of homemade mashed potatoes. Potato variety, peeling, and exact dairy may vary by batch; butter and milk and/or cream are used, sour cream and cream cheese are excluded, and roasted garlic is a usual addition.
Prepare & package
Cook the selected potatoes until fully tender using the method appropriate to the variety. Mash, rice, or whip to the desired texture with butter and enough milk and/or cream to reach the preferred consistency. Fold in roasted garlic when using. Do not use sour cream or cream cheese. Cool, measure into 2-cup portions, vacuum-seal, and freeze.
Store & thaw
Keep frozen in the sealed measured 2-cup vacuum bag.
Cook or reheat
Reheat the sealed bag gently in a sous-vide water bath until hot throughout. Transfer the potatoes to a saucepan and warm over low heat, stirring as needed.
Finish & serve
In the saucepan, restore the desired consistency with additional butter, milk, or cream as needed. Adjust salt and other batch-specific seasoning before serving.