Since we recently had the privilege of preparing 200 pounds of whipped potatoes for a friend’s wedding – actually two friends, since we know and love both the bride and the groom – I have been asked quite a few times for the recipe.
This isn’t our recipe. In fact, I have never frozen mashed potatoes before this month. We were just following the bride’s instructions, but the potatoes were undeniably delicious. These would be perfect to make ahead for a holiday dinner. They reheated perfectly and garnered many compliments, so here is the recipe.
Creamy Mashed Potatoes
makes 1 gallon
- 5 lbs. potatoes, peeled and cut into uniform chunks
- 8 oz cream cheese, softened
- 3 sticks butter (3/4 lb), softened
- 1 tsp salt (or seasoned salt)
- 1/2 cup half & half
Boil potatoes until very soft, 15-20 minutes. Drain and mash or whip until light and fluffy. Add remaining ingredients and beat until thoroughly combined. For easier mixing, heat cream cheese and butter together before adding to potatoes.
Serve immediately or freeze.
frozen: Thaw, then bring to room temperature. Put in a baking dish, top with a few pats of butter, and heat 20-30 minutes at 350.