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.
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
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.
Hot German Potato Salad
From “Not Your Mother’s Slow Cooker Cookbook” by Beth Hensperger and Julie Kaufmann
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.
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!
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
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.