Make-Ahead Mashed Potatoes for the freezer is a great recipe to save time, money, and kitchen clean-up. Stir up a few batches for comfort food in the bank!
In the metal insert of an electric pressure cooker, place the cubed potatoes and 1 cup of water. Seal the lid and set it for ten minutes manual pressure. When the time is up, release the pressure. (Alternatively, you can cook the potatoes on the stovetop. In a large pot of cold water, bring the potatoes to a boil. Simmer until tender, about 30 minutes. Drain the water.)
Mash the cooked potatoes with a potato masher or hand mixer. Do not add any of the fats until the potatoes are mashed very fine.
Once smooth, mix in the cream cheese, milk, salt, and pepper. Stir until smooth. Transfer this mixture to a casserole dish.
Chill the potatoes in the fridge and then dot with pats of butter. Cover, label, and freeze.
To serve: thaw the dish in the refrigerator until completely thawed. Bake in a 350° oven for about 45 minutes or until hot through. Fluff with a fork before serving. (Add a little milk or cream if you think it’s too dry.)
Notes
Prepped food is good for up to 4 days, so, of course, you can make mashed potatoes in advance. You can prepare mashed potatoes for the freezer up to 4 to 6 weeks in advance.To reheat: thaw the potatoes in the refrigerator. Reheat in a 350-degree oven for 45 minutes or microwave until hot. Stir the potatoes to recombine and serve.Variations - There are lots of different things that you can add to mashed potatoes, including: