Mashed Potatoes For The Freezer (OAMC)
"Finally a mashed potato that holds up to freezing, use only russet potatoes for this. Amounts listed will yield about 13-14 (1 1/2-cup) servings. Note, the potatoes MUST be oven baked before freezing. If you have a heavy-duty stand mixer use it for this. Cook time is for oven baking"
Original is 13-14 servings
Ingredients
Nutritional
- Serving Size: 1 (206.6 g)
- Calories 421.9
- Total Fat - 9.3 g
- Saturated Fat - 2.8 g
- Cholesterol - 10.1 mg
- Sodium - 109 mg
- Total Carbohydrate - 80.2 g
- Dietary Fiber - 0 g
- Sugars - 0.4 g
- Protein - 4 g
- Calcium - 62 mg
- Iron - 1.7 mg
- Vitamin C - 70.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place potatoes in a large saucepan and cover with water; bring to a boil, reduce heat cover and cook for about 22-25 minutes or until just fork-tender (large whole potatoes take longer to cook). Using a slotted spoon remove to a large bowl.
Step 2
Add in butter, sour cream and cream cheese; mash potatoes until smooth, then season with salt and pepper. Transfer to a greased 13 x 9 baking dish; bake in a 350 degree F oven for 30 minutes.
Step 3
Cool completely transfer to desired size plastic freezer containers.
Step 4
When ready to use place in microwave to thaw.
Tips
No special items needed.
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