Freezer Mashed Potatoes
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 text
14 ServingsPrep: 30 min. + freezing Bake: 30 min.
- 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.
- 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,