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.
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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.
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.
Freeze For Later Cooking 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.
- 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.
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.
- Bake at 350F for 30 minutes.
