Freezer Mashed Potatoes
This recipe was sent to me by a former co-worker and reader who responded to my call for Thanksgiving Appetizers a few months back. It is different then the Thanksgiving mashed potatoes and uses the oven to bake them on your serving day. I thought this might be more plausible at Christmas when there is seemingly “less” food being put in the oven than at Thanksgiving.
Tricia @ onceamonthmeals.com
- 5 pounds Yukon Gold potatoes, peeled & quartered
- 4 ounces cream cheese, softened
- 4 ounces sour cream
- 1 teaspoons salt
- 1 teaspoons onion salt
- 0.25 teaspoons pepper
- 2 Tablespoons butter
Peel potatoes. Place potatoes in a crock pot. Add water until potatoes are covered. Cook on LOW 7 hours or on HIGH 4 hours – a fork can easily be poked through them. Drain water from potatoes. Mash until smooth. Add remaining ingredients, beat until fluffy. Place in 2 greased 8×8 pans, dot with butter. Bake at 350 degrees for 30 minutes.
Do not bake! Instead, cover and freeze. To serve: Thaw. Bake at 350 degrees for 30 minutes. Double bake time if not thawed.