Freezer Mashed Potatoes
8
Servings
7
Ingredients
6
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
6
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
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
Make From Frozen Serving Day Directions
Bake
Nutrition Facts
- Not available.
6 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.