I like making this once in a while. I make “freezer mashed potatoes” and try to make some extra to freeze.
To make freezer mashed potatoes, just add a healthy helping of fat. This helps the potatoes freeze well and not be “watery” when you defrost them. I add sour cream and cream cheese to mine.
After I make the potatoes, I lay it out on a cookie sheet so they cool down faster, and then I spoon them into a muffin tin and stick them in the freezer.
After a few hours, I take them out of the muffin tin and put them in a freezer bag. Doing the muffin tin step helps the potatoes freeze in individual portions, which makes it easier to only defrost what you need when you’re ready.
And here’s the shepperd’s pie I made with the rest:
It was delicious.
