Description
This dish is a great make ahead dish for your freezer! Freeze in 8″x8″ aluminum pans for an easy side dish on weeknights. Delicious!
Ingredients
Scale
- 10 pounds Russet potatoes
- 1 tablespoon olive oil
- 2 tablespoon minced garlic
- 16 ounce cream cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup vegetable broth
Instructions
- Peel and cut potatoes into large chunks. Boil in a large pot for around 9-12 minutes.
- While potatoes are cooking, heat oil in a small skillet over medium heat. Add garlic and cook until soft. Remove pan from heat.
- Drain potatoes and return to pot. I put mine in my KitchenAid stand mixer to mash. Add garlic with oil, cream cheese, salt, and pepper. Stir in vegetable broth. If you are not vegetarian, you can certainly use chicken broth for even more flavor.
- Mash potatoes. (I used my KitchenAid stand mixer.)
- Divide into four 8×8 pans.
- Cover and freeze.
- To Cook:
- Thaw or bake straight from freezer.
- Preheat oven to 350 degrees.
- Cook uncovered for 1 hour if cooking from frozen or 30 minutes if thawed or until potatoes are thoroughly hot.
