This post originally appeared in December 2012 but I’ve updated it with newer pictures and updated recipe formatting. All the delicious flavors of this easy Garlic Herb Mashed Potatoes Casserole remain the same–still one of our favorites!
It’s been a long time since I’ve written a make-it-ahead post but this is one I can’t wait to share with you. It is one of our family’s favorites and I finally remembered to take pictures so I could share with you. This is a recipe I found several years ago on the forum for the Cooking Among Friends cookbook page (which it looks like the forums no longer exist)
Ok, back to the potatoes. My family loves mashed potatoes and we love garlic mashed potatoes even more! Who would have thought that you could not only make mashed potatoes ahead of time but that you could freeze and reheat them for later? Yes indeed you can! I have made this recipe more times than I can count and have shared it often also with my freezer exchange group members. It is always a huge hit!
The garlic herb cheese spread can actually be made up and frozen separately to use in all sorts of other ways if you like. I pretty much always just make it for these mashed potatoes. The nice thing is that it makes too casserole size dishes so there it plenty to go with your favorite entrée. It makes 8 servings per container so you can divide it up in half again to make four casseroles instead of two.
Y’all, you HAVE to make this recipe. Once you do, you’ll want to keep a casserole on hand in the freezer at all times. Now on to the recipe:
- 16 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup freshly-grated Parmesan cheese
- 2 cloves garlic, minced or pressed
- 2 teaspoons dried parsley
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- ½ teaspoon dried basil
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- Blend, or process, all ingredients until smooth. Portion and freeze. Defrost in refrigerator and serve as a dip or spread at room temperature.
- 5 lbs Yukon Gold potatoes
- 2 cups of garlic herb cheese spread (recipe above)
- 1¼ C. low fat- milk
- Peel potatoes and cut into 2-inch chunks. Place in a 5 to 6 quart pan.
- Add water to cover, bring to a boil over high heat. Reduce heat to low. Simmer until the potatoes are very tender about 20-25 minutes. Drain and return potatoes to the pan.
- Mash potatoes with a potato masher until light and dry. Stir in cheese and milk. Mash until smooth. Add salt and pepper to taste.
- Cool potatoes to room temperature. Divide potatoes into tins and cover with plastic wrap and then foil or /Ziploc bags.
- Potatoes look watery before freezing, but the water will be absorbed as they bake. You can substitute russet potatoes if you prefer, but I think Yukon Gold potatoes yield a more creamy, flavorful potato casserole.
- Reheat covered with foil at 375 degrees, 40 minutes for thawed potatoes, 90 minutes straight from freezer.