Freezer Mashed Potatoes Recipe

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 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. 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. Print Add to Recipe Box Email a Friend