Mashed Potatoes For A Crowd
This recipe for freezeable mashed potatoes for a crowd is best if you use Yukon Gold Potatoes. You can use Russet if necessary but the results won’t be as good. Red Potatoes don’t freeze well so if you plan on freezing these, I don’t recommend you use red potatoes.
For a little something extra, add some chopped fresh parsley, chives, 4 tablespoon of chopped roasted garlic or 1 tablespoon of garlic powder.
This recipe serves 25
12 lbs. Yukon Gold Potatoes (or Russet)
3 (8-ounce) packages of cream cheese, room temperature
4 cup of buttermilk
salt and pepper to taste
Peel the potatoes and cut into chunks. Place in a large pot (8 to 12 quarts) and cover with cold water. Bring to a boil over high heat. Cover and reduce heat to a simmer. Cook until potatoes are fork tender.
Drain thoroughly and return to the pot. Mash the potatoes until the desired consistency.
Cut the block of cream cheese into 8 pieces. Add to the hot potatoes. Stir until melted. Stir in the buttermilk, salt and pepper.
Cool completely and divide into 2 – 9” x 13” baking pans that have been sprayed with non-stick cooking spray. Cover with foil and freeze.
**If the potatoes look a little watery before you freeze them, don’t worry about it. The extra liquid will be absorbed when you reheat the potatoes.
To reheat:If frozen, 375 degrees F for 90 minutes
If thawed, 375 degrees F for 40 minutes.
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