- 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
- 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.
Reviews for Freezer Mashed Potatoes
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"i hate warmed over mashed potatoes so i was rather afraid to try this recipe. but to my surprise, they were great. i plan to make a batch to add to homemade frozen dinners"
"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."
"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."
"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."