Freeze Ahead Mashed Potatoes

By ruthg

1# = 2 cups mashed

Ingredients

• 5 # russet potatoes
• 8 ounces cream cheese, full fat
• 8 ounces sour cream, full fat
• 8 ounces butter, unsalted
• 1/2 cup freshly grated Parmesan cheese
• Salt & pepper to taste

Details

Servings 10
Adapted from thepioneerwoman.com

Preparation

Step 1

Bring cream cheese, sour cream and butter to room temperature (very important).
Peel and cube potatoes and cook until tender in large pot of salted water. I put in a tablesppon or two of salt before I add the potatoes.
Use a little bit of the soft butter to grease a casserole dish. This dish should be able to go to in the freezer and the oven. Use a table spoon of the grated Parmesan cheese to dust th einside of the dish. Set aside.
When potatoes fall apart when you press on them, drain and return to pan on stove.
Add the cream cheese, sour cream and all but one table spoon of the butter.
Using a hand mixer, whip until smooth.
Season to tast with salt and pepper.
Put potatoes into casserole dish, sprinkle with the grated Parmesan and dot with the reserved table spoon of butter.
Cover tightly with plastic wrap and freeze.
The day before, transfer to refrigerator and thaw. About an hour before dinner, set dish out to room temperature.
Preheat oven to 350 degrees.
Remove plastic wrap and bake for 30 minutes. Make sure the center is fully heated.