Freezer Mashed Potatoes - Ready to Eat Version
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 a crock pot.
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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
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 into indicated number of greased 13×9 pans, dot with butter.
- Bake at 350 degrees for 30 minutes.