I’m enjoying this, my second month of freezer meals. If you’d like to see more about my freezer meals, you can check out the Cooking for a Month tab above or click HERE. This month, I’ve added some snacks, some desserts, and a side dish. That side dish was Make Ahead Freezer Mashed Potatoes.
I was pretty skeptical that potatoes would freeze well, but they did!! They were just as scrumptious after several weeks of being frozen as they were the day I made them.
And the consistency after they were baked was perfect!
So, if you’re peeling potatoes anyway, you might as well peel a few extras and throw them in the freezer for another meal.
These made a great addition to my freezer meals. I will definitely be making these again and again.
- 10 pounds potatoes
- 1 cup sour cream
- 8 oz cream cheese
- 6 tablespoons butter
- warm milk
- salt and pepper
- Peel and cube potatoes.
- Boil in salted water until soft.
- Drain.
- Combine potatoes, sour cream, cream cheese, butter, and salt and pepper.
- Mash with electric mixer or by hand.
- Add warm milk until you get desired consistency.
- Serve immediately or place in foil freezer pan and cover thoroughly.
- Freeze.
- When ready to serve, thaw completely.
- Bake covered at 350 for 25 minutes, then uncover and bake 20 minutes more, or until potatoes are hot throughout.
- Serve immediately.
Enjoy,
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Great tip to make extra while your cooking anyway. It’s really not that much more trouble to do it, you just have to plan. Stopping by from The Party Bunch to say hi 🙂
Mashed potatoes are my least favorite thing to cook up on T-day…this would be so freaking awesome to just pull out a day or two before! I like having mashed taters during the week on occasion but I refuse to make them I have a little boy that will so happy to be having his favorite mashed veggie regularly! 😀 Thank you sooo much for the idea!
Just curious if you know about how much milk this requires. =)