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Freezer Mashed Potatoes Recipe

Photo by: Taste of Home

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If you’ve ever reheated leftover mashed potatoes and been disappointed with the result, you’ll welcome this recipe from Jessie Fortune of Pocahontas, Arkansas. “There’s just my husband Joel and me, so I like to make these potatoes ahead and use as I need them…without the dirty pans and all the fuss of mashing them,” says Jessie. The oven-baked mashed potatoes keep their flavor and creamy texture even after reheating, so you won’t feel like you’re serving leftovers. Although the recipe calls for reheating in the oven, you can also use your microwave. Simply cook 2-3 minutes on high, stirring twice.

This recipe is:

Healthy

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14 Servings
Prep: 30 min. + freezing Bake: 30 min.

Ingredients

5 pounds potatoes (about 9 large), peeled and cut into chunks
2 tablespoons butter, softened
1 cup (8 ounces) sour cream
2 packages (3 ounces each) cream cheese, cubed
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months.
To use frozen potatoes: Thaw in the refrigerator. Bake as directed. Yield: 14 servings.

Nutrition Facts: 3/4 cup (prepared with reduced-fat sour cream and reduced-fat cream cheese) equals 195 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 173 mg sodium, 31 g carbohydrate, 3 g fiber, 6 g protein.

Freezer Mashed Potatoes published in Cooking for 2 Spring 2006, p18