Freezer Mashed Potatoes
Can you freeze mashed potatoes? You bet you can! I always make these potatoes and give them to my kids when they go away to school. All they have to do is keep it in freezer until it's mashed potato time! —Jessie Fortune, Pocahontas, Arkansas
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 14
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter softened
- 1/2 teaspoon onion powder
- 1 cup (8 ounces) sour cream
- 5 pounds potatoes (about 9 large) peeled and cut into chunks
- 2 packages (3 ounces each) cream cheese cubed
- Carbohydrate 0.0155240636452101 g
- Cholesterol 4.357589287583 mg
- Fat 1.64460531549436 g
- Fiber 0.00548493589488141 g
- Protein 0.0195980872326627 g
- Saturated Fat 1.04132175307926 g
- Serving Size 1 1 servings. (164g)
- Sodium 11.6839892449332 mg
- Sugar 0.0100391277503287 g
- Trans Fat 0.115113082695872 g
- Calories 15 calories
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 350degrees 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.
