Freezer Mashed Potatoes

Welcome to Freezer Food Friday!

Here is a Taste of Home recipe for Freezer Mashed Potatoes, which allows you to make a large batch and divide it into smaller portions.

Please post a recipe and link it below. Make sure you refer back to this meme. If you do not have a blog, leave a recipe in the comments.

Thank you!

Freezer Mashed Potatoes

5 pounds potatoes (about 9 large), peeled and cut into chunks
2 tablespoons butter, softened
1 cup (8 ounces) sour cream
2 packages (3 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), cubed
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper

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.

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.

Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months.

To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

Yield: 14 servings.

 

Parmesan Scalloped Potatoes

Parmesan Scalloped Potatoes

5 red potatoes — sliced (should be about about 5 cups)
6 slices turkey bacon
3 ounces freshly grated parmesan cheese
1 can condensed cream of mushroom soup
salt and pepper to taste

Layer all ingredients in lightly buttered 3 1/2-quart crock pot (or use a souffle dish to fit in a larger crock pot); cover and cook on low for 7 to 9 hours. Adjust seasonings.

Serves 4.

Hot German Potato Salad

Hot German Potato Salad

From “Not Your Mother’s Slow Cooker Cookbook” by Beth Hensperger and Julie Kaufmann

Serves 4

2 lbs. baking potatoes (5 or 6), such as russet, sliced 1/4-inch thick
1 small red onion, chopped
3 ribs celery, chopped
1/2 green bell pepper, seeded and finely chopped
1/4 cup cider vinegar
1/2 cup water
1/4 cup canola or light olive oil
2 tbls. sugar
1/2 tsp. celery seeds
1/4 cup chopped fresh flat-leaf parsley
6 strips bacon or turkey bacon, cooked until crisp, drained on paper towels, and crumbled, or 3 tbls. veggie bacon bits
Salt and freshly ground black pepper, to taste

1. Put the potatoes, onion, celery and bell pepper in the slow cooker; toss to mix.

2. Add the vinegar, water, oil, sugar & celery seeds. Cover & cook on Low for 4 to 4 1/2 hours.

3. Add the parsley and bacon and stir gently to combine; season with salt and pepper. Serve hot.

Au Gratin Garlic Potatoes

Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!Here are a few crockpot recipes I posted earlier, followed by today’s entry. Enjoy!

Taverns

Blueberry Peach Cobbler
Mexi-Stewed Chicken Burritos

Sweet Tarragon Chicken

Au Gratin Garlic Potatoes

From Taste of Home Slow Cooker Recipes

6 to 8 servings

1/2 c. milk

10 3/4 oz. can condensed cheddar cheese soup, undiluted

8 oz. pkg. cream cheese, softened

1 garlic clove, minced

1/4 t. ground nutmeg

1/8 t. pepper

2 lbs. potatoes, peeled and sliced

1 small onion, chopped

Paprika, optional

In a saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from heat and add soup, cream cheese, garlic, nutmeg and pepper; stir until smooth.

Place the potatoes and onion in a 3-quart slow cooker/crock pot. Pour the milk mixture over the potato mixture; mix well.

Cover and cook on LOW for 6 to 7 hours or until potatoes are tender. Sprinkle with paprika if desired.