Make Ahead Mashed Potatoes (Oven) Recipe

Ingredients

5 lbs any potatoes
1 eggs
1/2 teaspoon garlic powder
3 tablespoons butter, melted
1 teaspoon salt
8 ounces cream cheese
1 pinch paprika

Preparation

Step 1

Peel and quarter potatoes. Place the potatoes in a saucepan and cover completely with water. Bring to a boil, then gently cook until tender. Drain well.

In a large bowl, combine potatoes, cream cheese, egg, garlic powder and salt. Mash well by hand or with and electric mixer.

Spoon potatoes into spray-treated or greased 3 quart casserole or 9x13 pan. Drizzle or brush melted butter over potatoes. Sprinkle with paprika for color if desired.
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FREEZING AND COOKING:.
Label and freeze in freezer bags.

TO SERVE:.
Thaw completely.
Bake at 375 degrees for 30-40 minutes until the top is golden.

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REVIEWS:

We really enjoyed this - I did add 1/2 cup milk to the recipe to make it creamier. As somebody else said, it seemed more like a baked potato texture until I added the milk. I have some in the freezer for future dinners. This is great for a working mom!

I am so glad I found this recipe. We just think they are great! I make only slight changes due to personal preferences. # 1, after potatoes have cooked and drained, I put them back into pot and throw a linen towel over them and set the pot on a burner set on low so the potatoes dry out and steam to fluffy goodness. After that I use a potato ricer before whipping. We do not like lumps in our mashies. #2, I use more butter and season a little heavier. Thank you so much for a wonderful idea.

These are the best! I doubled the recipe when my husband came into a great deal on 10#s of potatoes. Then I froze some in zipper bags and some in 6 oz glass dishes. Once frozen, I popped them out of the dishes and into zipper bags, so we could cook individual portions. Great for teenagers with wacky schedules.

These were very good. To make these for freezing, I don't think I'd use less than 10 pounds of potatoes (doubling the recipe), but I don't think I'd do more than that at one time either. I was able to double the recipe without it really being any trouble, but I think if I had tried to make more than 10 pounds of potatoes at once, it would have been too much on time and clean up. As it was, doubling the recipe didn't really take too much longer, and the clean-up was about the same as if I hadn't doubled it. The best part is that I now have TWICE as many yummy potatoes in the freezer for when I want them!

These potatoes are delicious! I doubled the recipe and used a a 15oz container of "philadelphia
Cooking creme cheese, Italian cheese and herb flavor" for the cream cheese, every thing else I left the same. I will be making these again!

Super Yummy! Easy to make and freeze! Just ate the first of these after being frozen. These reheat BEAUTIFULLY!

Everyone at the table enjoyed this at Thanksgiving Dinner. My goal is to make as much of the meal as possible ahead of time. This recipe froze and reheated very well. Thanks.

Delicious and great recipe for someone that doesn't have time to throw together a side dish. I did this for Thanksgiving and just threw it in oven while the turkey was resting. However, it was so good I can see using it as a weekday dish when I don't have the time or energy to cook.

Oh. My. Gosh. As of today these are my all-time favorite mashed potatoes!!! I would have never thought to use cream cheese but I used the chive one and it went sooooo well with the mashed potatoes! I forget to add the pinch of paprika but it wasn't needed! My sister thanks you for the tastiest mashed potato recipe ever! A keeper!

These didn't make it to the freezer but I prepared them the night before they were needed. They were a hit and two guests went home with the recipe :) A real 'keeper' for me :)

Simple and easy! Delicious too! My family enjoyed the dish and I am most definately making more in future! Glad I picked this recipe.
Eight-month old grandbabe's mashed potato breath--better than a new car smell.

As it was my first time cooking this I cooked it for 3 of us but will be doing so again and making more again so I have 1 serve to freeze for the DH who is a shift worker and see how it goes. We thoroughly enjoyed what we had - for three I used 4 nadine potatoes (weight 1lb 4oz) and scaled back the other ingredients accordingly, even the DM who is not a big mash fan ate most of hers up (though I did add a sprinkle of grated mozarella to hers). Thank you Chef Buggsy Mate, made for Potluck tag.

Great!

These do not turn out creamy like regular mashed potatoes. They are more the texture of a baked potato. The flavor was good and they were pretty easy to put together. I have one batch in the freezer, and I made the second batch today start to finish, and served with Beef Tips. The only change I made was to include the skins rather than peeling. This might be good to have on hand.

These potatoes will definitely become a staple in my house! I actually had some left over and have them frozen now for a later date. I adore mashed potatoes, and my BF prefers rice, so it will be nice to be able to eat them when I want. Next time I will split it into two bowls because mashing it all in one bowl was kind of difficult, but I really enjoyed the flavor and texture, and will definitely be making it again!! Thank you!!