Freezer Mashed Potatoes Recipe
Freezer Mashed Potatoes Recipe photo by Taste of Home

Freezer Mashed Potatoes Recipe

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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.
TOTAL TIME: Prep: 30 min. + freezing Bake: 30 min.
MAKES:14 servings
TOTAL TIME: Prep: 30 min. + freezing Bake: 30 min.
MAKES: 14 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months.
  4. To use frozen potatoes: Thaw in the refrigerator. Bake as directed. Yield: 14 servings.
Originally published as Freezer Mashed Potatoes in Cooking for 2 Spring 2006, p18

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.

Reviews for Freezer Mashed Potatoes

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
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MY REVIEW
Reviewed Nov. 11, 2012

"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."

MY REVIEW
Reviewed Oct. 14, 2012

"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."

MY REVIEW
Reviewed Nov. 3, 2011

"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."

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