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Freezer Mashed Potatoes Recipe

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.

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Freezer Mashed Potatoes Recipe

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

Yield: 14 Servings

30 30 60

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.

Nutritional 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.

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

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Freezer Mashed Potatoes

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Reviewed on Nov. 11, 2012 by hunter6295

I was very leery about freezing potatoes. I pulled a batch out of the freezer when I had company and got really nervous when I started to heat them in the microwave. They were very watery! However I kept heating them for a couple minutes at a time and gave them a stir. In the end they thickened up and were fabulous! My guest didn't even know they were frozen. I'm making my third batch now.

Reviewed on Oct. 14, 2012 by hunter6295

I was leery about freezing potatoes but they tasted just as fresh as the day I made them. I work long hours and it is really nice to have my daughter grab frozen meals out of the freezer and have them ready by the time I get home.

Reviewed on Nov. 03, 2011 by Sweetums5

I have made this recipe for years but never realized that the potatoes could be frozen in smaller batches. The potatoes taste like the twice-baked ones you get at restaurants and the beauty of the dish is they hold up very well when gravy is poured on them.