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Freezer Mashed Potatoes

Total Time

Prep: 30 min. + freezing Bake: 30 min.


14 servings

Can you freeze mashed potatoes? You bet you can! I always make these potatoes and give them to my kids when they go away to school. All they have to do is keep it in freezer until it's mashed potato time! —Jessie Fortune, Pocahontas, Arkansas


  • 5 pounds potatoes (about 9 large), peeled and cut into chunks
  • 2 tablespoons butter, softened
  • 1 cup sour cream
  • 2 packages (3 ounces each) cream cheese, cubed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
  2. In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
  3. Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months.
  4. To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

Nutrition Facts

3/4 cup: 195 calories, 6g fat (4g saturated fat), 19mg cholesterol, 173mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 6g protein.

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