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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Freezer Mashed Potatoes Recipe

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This recipe for Freezer Mashed Potatoes is from The Burnham Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds red skin potatoes
6 TBL butter
8 oz sour cream
8 oz cream cheese
Warm milk, at least 1/4 cup - or more for desired consistency
Salt, pepper to taste
Directions:
Directions:
Bring butter, sour cream, and cream cheese to room temperature
Peel and slice potatoes. In a large pot of salted water, boil potatoes until fork tender. Drain potatoes and return to pot. Add butter, sour cream, cream cheese, salt and pepper. Mash potatoes, using potato masher or hand mixer. Add warmed milk until desired consistency is reached.

To Freeze: scoop cooled mashed potatoes into quart size freezer bags. Freeze until ready to use.

To Serve: Can be thawed in refrigerator overnight and reheated in stove, oven, or microwave.
Personal Notes:
Personal Notes:
I use this recipe in several ways. It is the topping for Shepherds Pie recipe. Sometimes I put the potatoes in a 9x13 pan and serve as a mashed potato side dish. For the side dish, you can make the day before, refrigerate, and reheat when you want to serve them.

 

 

 

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