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
Freezer Containers
Supplies
Nutritional Information
- Not available.
Directions
- 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.
Freezing Directions
These directions help you cook or prepare this meal to be frozen.
Why would I want to freeze this?
- 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 freezer pans.
- Dot with butter.
- Cover, label and freeze.
Serving Day Directions
These directions help you cook or reheat this meal after it’s been frozen.
- Bake at 350F for 30 minutes.
