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Freezable Mashed Potato Casserole
Creamy, buttery mashed potatoes are a great addition to a meal. Even better, you can make them and refrigerate for 3 days or freeze up to 3 months. Then, on busy weeknights, weekends, or holidays, this freezable mashed potato casserole will help make meal prep so much easier.
The ingredients you’ll need:
- 5 pounds of potatoes. I used Yukon gold potatoes, because I like the flavor and texture, but you can use any potato you like.
- 1 medium onion. I used a yellow sweet onion, but substitute any onion you prefer.
- 1 stick of butter
- 8 ozs. cream cheese- be sure to let the cream cheese soften or soften it in the microwave.
- 1/3 cup milk – you may need more or less depending on how creamy you like the mashed potatoes.
- salt and pepper to taste
- 1 to 1 1/2 cups shredded sharp cheddar cheese to top the casserole with. You can omit this if you are serving gravy on the side.
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Freezable Mashed Potato Casserole
- Total Time: 55 minutes
- Yield: 12 servings
Description
Creamy, buttery mashed potatoes that you can make ahead. Combine everything, pop it in the freezer, and bake the day you need. This recipe is great for getting a head start – this freezable mashed potato casserole can be kept up to 3 months in your freezer.
Ingredients
Units
Scale
- 5 pounds of Yukon gold potatoes
- 1 medium onion, diced
- 1/2 cup (1 stick) of butter
- 8 ozs. cream cheese
- 8 oz. sour cream, softened
- 1/3 cup milk
- salt to taste, I used 1/2 tsp. salt
- pepper to taste, I used 1/4 tsp. pepper
- 1 to 1 1/2 cup shredded sharp cheddar cheese
Instructions
- If cooking, preheat oven to 350 degrees.
- Peel 5 pounds of potatoes.
- Rinse potatoes.
- Cut potatoes into chunks.
- Place the potatoes into a large pot and our in enough water so that it covers the potatoes with roughly an inch extra on top.
- Bring the potatoes to a boil and cook for about 8 minutes, until the potatoes are fork tender.
- Dice the onion.
- Saute the onion in 1 stick of butter in a skillet on the stovetop.
- Pour the hot potatoes into a large mixing bowl.
- Add the sauteed onions to the potatoes.
- Add the softened cream cheese, sour cream.
- Mix with the mixer until creamy.
- Add salt and pepper to taste.
- Add milk (about 1/3 cup) if the potatoes need to be creamier. Add more milk if needed.
- Once you have the right seasoning and consistency, pour the mixture into a 9 x 13 pan.
- If you are going to freeze, pour the potatoes into 9 x 13 container. Then let the potatoes cool. Cover with plastic wrap. Then cover with aluminum foil. Label with title and date. Place in the freezer.
- If cooking, top with grated cheese.
- Bake in preheated 350 degree oven for 30 minutes.
Equipment
Notes
- I used an onion slicer to help when dicing the onions, to help slice the onions evenly and keep fingertips out of the way of the knife.
- If freezing, when you are ready to use, thaw in the refrigerator overnight. Then top with grated cheese, and bake in preheated 350 degree oven for about 30 minutes, until heated through.
- I used an aluminum 9 x 13 pan to freeze this dish in.
- I used Yukon gold potatoes, but you can substitute with your favorite white potato.
- Be sure to soften the cream cheese. It helps with the mixing, if it’s softened.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: oven
- Cuisine: American