Monday, May 5, 2014

Freezer Mashed Potatoes

I LOVE real mashed taters. It's true. They are amazing. But I have always hated the effort. Lazy, I know.

I've made this recipe a few times for others and am finally getting around to making a BIG amount to freeze later. Usually I half or even third the original recipe when making it, but this time I went all out with 11 small-medium potatoes. To save even more time, I don't cube them, I just toss them in whole. That's probably bad chef-fery, BUT I'd rather spend time in the kiddie pool with Sophia.

Ingredients
  • 9 Large Potatoes
  • 6 oz Cream Cheese (softened OR cubed)
  • 1 cup Sour Cream
  • 2 Tbsp Butter
  • 2 tsp Onion Powder
  • 1 tsp Salt
  • 1/4 tsp Pepper
Directions
  1. Boil potatoes until tender but firm. (I have NO idea how things can be tender AND firm....but it sounds good.)
  2. Drain.
  3. Add the remaining ingredients.
  4. Mash until smooth. (I usually get out my hand mixer, apply the lowest setting, and mix until everything is JUST combined.)
  5. Spoon out into greased baking containers.
  6. Seal up and don't forget to write the name, date, and "next steps" on your container.
  7. When ready, thaw in fridge and bake for 30-40 minutes (or until heated through) at 350F.

This recipe filled two 9-inch cake tins (handy for storing sides, not just cake) from the dollar store. The author suggests using 1 and 1/2 cup servings for storage so that you can pull out exactly what you need, but again, the weather is gorgeous and that kiddie pool was calling our names.

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