Hot, buttery mashed potatoes with little work involved. Okay, you have to get them out of the freezer and put them in a pot. But mashed potatoes are worth that little bit of work, right?
20 lbs potatoes, cooked, peeled, and cubed
2 cups cream cheese
1 cup real butter
8-10 cups milk
3 TBSP garlic powder
3 TBSP parsley
Throw all the cubed, cooked potatoes into a super-sized mixing bowl or a large stock pot.
Add the rest of the ingredients.
Use a hand mixer to mix everything in.
Freezing Directions: Fill multiple gallon size freezer bags 3/4 full of the mashed potato mixe. Squeeze out any additional air. I was able to fill four gallon size freezer bags. Lay the filled freezer bags flat on several baking sheets to flash freeze in the freezer. In a few hours, take the flat, frozen mashed potato bags and stack them in your freezer until needed.
Preparing Homemade Freezer Mashed Potatoes: The night before you need the freezer mashed potatoes, just move them from the freezer into the refrigerator. The following day, you can heat them up in several ways. You can put them in the slow cooker on low for 2-3 hours, stirring as needed. You can also microwave them or heat them on the stove top.
We like our potatoes a little bit lumpy but if you don’t, just mix and mix until all the lumps are gone.