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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.

Freezing Directions:

Do not bake! Instead, cover and freeze. To serve: Thaw. Bake at 350 degrees for 30 minutes. Double bake time if not thawed.

Servings: 8-10

printable recipe

45 Responses to “Freezer Mashed Potatoes”

  1. Jessica says:

    This looks great, but do the potatoes get grainy in the freezer?

  2. Marissa says:

    I’m loving these cooking and baking days. I’m a brand new wife (4 1/2 months now!) and our household is made up of just my husband and I, however I still love the idea of doing this bulk cooking/baking and having more time to spend together on our busy days! And then, if and when any children may come along.. I’ll already be in the habit of doing this! ;)

  3. Wende says:

    Can you sub regular potatoes for the yukon and still have good results? I bought a ton of potatoes recently when they were on sale 10lbs for $.99 and am looking for recipes that I can freeze. Thanks so much!


  4. Jenni says:

    Does it work to just boil the potatoes like regular mashed potatoes instead of using the crockpot?

  5. Tanya S says:

    really stupid question here but I drain the potatoes before mashing right? Normally I do but just wanted to check since I don’t see any liquid added elsewhere.

  6. Heidi says:

    I have used a similar recipe in the past and for Thanksgiving I reheat them in the crockpot. This frees up space in my oven and also eliminates the need to be whipping potatoes during last minute dinner preparations.

  7. Debbie says:

    Is the onion salt necessary? I have a child that can’t have onions. Thank you!

  8. Marissa says:

    Can i substitute red potatoes?

  9. jane says:

    This recipe was recommended to me from another blog and I love the idea! I tried to make it tonight and instead of “beat until fluffy” it became “beat into a gluey mess.” Did I do something wrong or is it going to resolve itself when it bakes? Thanks!

  10. Ashley says:

    I made this yesterday and I love it!

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  15. Thanks so much for this recipe! I just made a batch and divided it into three containers. It’s nice to have a few side dishes to turn to on those busy nights!

  16. Amanda says:

    I made these and froze them then defrosted them and they were gross all watery and the texture was disgusting. They tasted fabulous the day I made them but did not unfreeze and bake well at all!! What did I do wrong?

    • tricia says:

      Hmm, you are the first to ever say that. They are wildly popular. Perhaps it was the potatoes? I know that Yukon Gold freeze the best. They tend not to get gritty like other potatoes. Other than that, the only thing I can think of is that they were frozen too long but you didn’t indicate that here. Let me know if this little bit helps.

  17. JuLinda says:

    I froze mine in muffin tins. Popped them out after frozen and put in a freezer bag. When I need mashed potatoes, I just pull out how many servings of potatoes I need and put them in an oven safe container. I top each muffin with a pat of butter and bake as directed. I used normal white potatoes instead of Yukon gold.

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  19. Sarah says:

    Hi, I live in Australia and wondered what the Aussie equivalent would be to a Yukon Gold…? anyone? Love the muffin tin idea! That would work so well for my little man. Thanks :-)

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  28. jess says:

    Do they have to b peeled?

  29. Johanna says:

    If I cook the peeled, cubed potatoes in my slow cooker, could I use chicken stock instead of water for a richer flavor?

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