It’s that time of year when the weather is turning colder (at least for most of us) and our thoughts turn to comfort food. Hot soups, pot roast, roasted chicken, potato casseroles…it all sounds wonderful! This is also the time of year when our schedules start getting busy with holiday preparations and company. It can be a struggle to prepare our family the dinner of comfort food we want to cook when time is at a premium.
Once you have a main dish pot pie in the freezer, it’s time to serve it with some mashed potatoes. What says comfort food better than mashed potatoes? Now, I know you are thinking that mashed potatoes don’t seem like quick comfort food. They are when you use my make ahead recipe for mashed potatoes!
These mashed potatoes are honestly, the best mashed potatoes I have ever made. They are the only ones I make in my family. Not only are they delicious, but you can make them ahead of time and store them in your refrigerator or freezer until you are ready to serve them! When you reheat them, you’ll be amazed at how smooth and creamy they are – thanks to the sour cream and cream cheese. They don’t reheat grainy like most mashed potatoes do. It’s a brilliant recipe!
Here is what you need to make these make ahead mashed potatoes.
5 pounds potatoes (around 9 large)
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion salt
1/4 teaspoon pepper
1 teaspoon salt
2 tablespoons butter
Peel and cube potatoes. Boil in salted watered under tender. Drain. Mash potatoes until smooth (no lumps) in mixer. Add remaining ingredients and mix until light and fluffy. Cool. Cover and store in refrigerator. These mashed potatoes can be used anytime within 2 weeks or stored in the freezer for future use.
This recipe makes 8 cups of potatoes, or 12 servings, depending on many mashed potatoes you eat! One recipe fits in a 9×13 pan or in two smaller square pans.
When ready to use, dot the top of the potatoes with butter.
If cooking from the refrigerator, bake uncovered at 350 degrees for 30 minutes or until heated through.
If cooking from the freezer, you can thaw them first and bake at 350 for 30 minutes. If you want to skip the thawing and cook your mashed potatoes with your pot pie, bake them at 400 degrees for 40 to 60 minutes, or until heated through.
You can also save your oven space and reheat these mashed potatoes in your slow cooker, which is what I love to do. I make these at Thanksgiving and reheat them in my slow cooker when the oven is at the premium. Simply cook them in your slow cooker on low for 4 hours.
Just like that, thanks to a frozen pot pie and make ahead mashed potatoes, you can have a meal of comfort food onto your table with little fuss on your part! It’s perfect family meal for the cool fall nights ahead.
Now, tell me. What do you like to feed your family for comfort food?Print