Freezer Mashed Potatoes

Tricia
The Cook
8 Servings
7 Ingredients
10 Comments

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.

8 Servings
7 Ingredients
10 Comments

Ingredients

  • 15 cups peel and dice Yukon Gold Potato
  • 4 ounces soften Cream Cheese
  • 4 ounces Sour Cream
  • 1 teaspoon Salt
  • 1 teaspoon Onion Salt
  • ¼ teaspoons Black Pepper
  • 2 tablespoons Butter

Containers

  • 2 8x8 Baking Pans

Supplies

  • Cooking Sprays
  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place potatoes in crock pot and cover with water.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place potatoes in crock pot and cover with water.
  2. Cook on low for 7 hours.
  3. Drain water and smash potatoes until smooth.
  4. Add in cream cheese, sour cream, salt, onion salt, black pepper and and beat until fluffy.
  5. Divide among indicated number of greased baking pans.
  6. Dot with butter.
  7. Bake at 350F for 30 minutes.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
433
Total Fat
11g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
32mg
Sodium
481mg
Total Carbohydrates
76g
Fiber
9g
Sugar
5g
Protein
10g
WW Freestyle
14

10 Comments

Join the discussion
    1. Sure. Depending upon taste you could use whatever potato type that you would like. Just remember that some potatoes are starchier so they might be sticky. I personally do not do red potatoes for mashed as they produce a sticky mashed. It is really about preference.

    1. The Make It Now directions tell you how to make it now. The Freeze for Later directions tel you how to make it and freeze and the Make from Frozen directions indicate how you reheat it if you freeze it.

    1. Yes, this would be fine. It would be best to cover them with to keep the moisture in and stir intermittently.