These make-ahead Freezer Mashed Potatoes are fluffy and creamy and reheat perfectly in the oven! Serve them as an easy side dish at Thanksgiving, at Christmas, or all year round.
Servings : 12servings
Prep Time 10 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr
Ingredients
5poundspotatoes,peeled and cut into larger chunks
2tablespoonsbutter,room temperature
8ouncescream cheese,cubed, room temperature
½cupsour cream
1teaspoongarlic powder
½teaspoononion powder
½teaspoonsalt,or to taste
¼teaspoonfresh ground black pepper,or to taste
2cupsshredded cheddar cheese
Instructions
Place potatoes in a large pot and cover with water. Set the pot over high heat and bring to a boil. Cover and reduce the heat to a steady boil; continue to cook for 12 to 15 minutes or until potatoes are tender.
Drain the potatoes and then transfer them to a large mixing bowl or back into the pot. Add the butter to the potatoes and mash until the butter is melted.
Mix in the sour cream and cream cheese. If you’d like a smoother texture, you can use an electric mixer to mix it all together. Season with garlic powder, onion powder, salt, and pepper; mix until well combined.
Taste for seasonings and adjust accordingly.
At this point, you can freeze the mashed potatoes or bake them.
To Bake:
Preheat oven to 350˚F.
Transfer the mashed potatoes to a greased 9x13 baking dish.
Top with shredded cheddar cheese.
Bake for 30 minutes or until heated through, and the cheese is melted.
To Freeze:
Line a baking sheet with wax paper.
Scoop out 2-cup portions of mashed potatoes and arrange the portions on the baking sheet. Put in the freezer for a couple of hours or until frozen.
Remove from the freezer and put the frozen mashed potatoes in a large ziploc bag. Freeze for 3 months.
When ready to cook, remove from the freezer and thaw overnight in the fridge.
Then, bake at 350˚F for about 30 minutes, or until heated through.
For creamy mashed potatoes, use Yukon Golds, with Russets being a great alternative.
Use full-fat dairy for freezer mashed potatoes. It coats the starches well, making them ideal for freezing. Skimping on fat won't yield the same results.
Avoid over-mashing to prevent your potatoes from turning gluey. Electric mixers can easily overdo it. Mash to your preferred smoothness, then lightly mix in seasonings or extras.
If reheated potatoes are watery, mix in a little more cream cheese to thicken them.
Combine salty bacon with cheesy mashed potatoes for a good twist. Mix in bacon bits or garnish the top after baking.
Garnish with herbs like fresh chives, thyme, rosemary, or fennel for an extra burst of flavor.
Store leftovers in an airtight container and keep them in the fridge for 3 to 5 days, or freeze them for up to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish
Cuisine: American
Keyword: baked mashed potatoes, best mashed potatoes, frozen mashed potatoes