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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. An onion slicer is a big help in chopping onions.
- 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 1x
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