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.
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
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- Place potatoes in crock pot and cover with water.
- 4955119 Upgrade to a paid membership 66321 to unlock all instructions 12244
- 2655501 Upgrade to a paid membership 61048 to unlock all instructions 27409
- 7144455 Upgrade to a paid membership 43294 to unlock all instructions 77145
- 1355963 Upgrade to a paid membership 90879 to unlock all instructions 65239
- 7339065 Upgrade to a paid membership 50896 to unlock all instructions 2252
- 5244765 Upgrade to a paid membership 55983 to unlock all instructions 89935
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 1501248 Upgrade to a paid membership 29437 to unlock all instructions 17684
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place potatoes in crock pot and cover with water.
- Cook on low for 7 hours.
- Drain water and smash potatoes until smooth.
- Add in cream cheese, sour cream, salt, onion salt, black pepper and and beat until fluffy.
- Divide among indicated number of greased baking pans.
- Dot with butter.
- 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 discussionWould russet potatoes work instead of yukon gold?
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.
Is This Cooked From Frozen or thawed Overnight?
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.
But it doesn’t specify cook from frozen or thaw first..?
Melissa, we recommend to thaw these first.
Can you boil potatoes instead of slow cooker or cook on high for less time?
Yes, Tammy, that would be fine!
Instead of heating in the oven, can I microwave them in the proper casserole dish?
Yes, this would be fine. It would be best to cover them with to keep the moisture in and stir intermittently.