When using Russet Potatoes in this Freezer Make Ahead Mashed Potatoes recipe they turn out light and fluffy. This recipe is a winner all the way around because can be used in two different ways. 1) It can be made months ahead of when you want to serve them and the potatoes can be frozen. Or 2) they can be cooked a couple of days before the day you want to serve them and then any left overs can be frozen. You can also package them with the number of servings you want.
When I prepare these for Thanksgiving or Christmas I thaw the frozen potatoes in the fridge for a couple of days and then I put them in the slow cooker on the day of the meal to warm them up. When they reach the desired temperature I reduce the heat and keep them warm in the slow cooker until it’s time to eat. I was a little nervous the first time I did this in the slow cooker because they got a little bit runny but by the time they were warm they snapped out of it and thickened to the right consistence again.
You can click on this link below for a printable recipe (for larger batches) and printable labels that can be placed on the freezer bag. I tape the label on the freezer bag with shipping tape or freezer tape.
- 5 lbs. Russet Potatoes
- 1 Eggs
- ½ tsp Garlic powder
- 3 TBL Butter or margarine, melted
- 1 tsp Salt
- 8 ounces Cream Cheese
- Assembly Directions:
- Assembly Directions: Peel and quarter potatoes. Place the potatoes in a pot and cover completely with water. Bring to a boil, and then gently cook until tender. Drain well. In a large bowl, combine potatoes, cream cheese, egg(s), garlic powder and salt. Mash well by hand or with an electric mixer. Spoon potatoes into spray-treated or greased 3-quart casserole or 9 x 13 pan. Drizzle or brush melted butter over potatoes. Sprinkle with Chives (optional)
- Freezing Directions:
- Place in freezer bags or rigid containers. Seal, label and freeze.
- Serving Directions:
- Thaw completely. Bake at 375 degrees for 30 to 40 minutes until the top is golden brown. Slow cooker: Reheating with the slow cooker works best when the mashed potatoes have been thawed in the refrigerator. Add the potatoes to the slow cooker and heat on low for 2 to 4 hours and then turn on warm to hold the temperature
Note 2: Use High-starch, thick-skinned potatoes, like Russets Potatoes. They fall apart during the cooking process, mash up light and fluffy, and absorb butter and cream like a dream. Mashing the other types of potatoes will result in a gummy, gluey texture.
One Batch makes 14 - ½ cup servings