Freezer Mashed Potatoes

Let's Cook

Ingredients

8 servings
  • 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

  • 2 8x8 baking pans

Supplies

  • Cooking Sprays
  • Foils

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 freezer pans. Dot with butter. Bake at 350F for 30 minutes.

Freezing 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 freezer pans. Dot with butter. Cover, label and freeze.

Serving Day Directions

Bake at 350F for 30 minutes.

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

The original Once a Month Mom, Tricia is an avid freezer cook who loves having food in the freezer for easy meals. She is blessed with two children and is able to enjoy the moments with them by doing the "chores" once a month.

Published:

OAMM Cook Tricia

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