Cream Cheese Mashed Potatoes (Freezer-Friendly Meal Prep)
Yukon Gold potatoes mashed with warm butter, half and half, and cream cheese, then portioned into half-cup cubes that microwave from frozen back to smooth and creamy.
Servings: 8 servings (½-cup portions)
Calories: 217kcal
Equipment
- Freezer-safe bags or freezer-safe containers
- Vacuum Sealer (optional)
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
- 2 teaspoons kosher salt for the cooking water
Cream Cheese Mixture
- 4 tablespoons unsalted butter cubed
- ¾ cup half and half
- 4 ounces cream cheese softened and cubed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Boil the Potatoes
- Add the potato chunks to a large pot and cover with cold water by about 1 inch. Stir in the salt, then bring to a boil over high heat.
Cook Until Fork-Tender
- Lower the heat once the water is at a steady boil. Cook for 15 to 20 minutes, until the potatoes break apart easily when pressed with a fork.
Let the Steam Escape
- Drain the potatoes and return them to the warm, empty pot. Let them sit off the heat for 2 to 3 minutes.
Warm the Dairy
- Warm the butter and half and half in a small saucepan over low heat until the butter melts and the half and half is hot but not bubbling. Remove from heat, add the cream cheese, and let it sit for 1 minute to soften.
Mash and Fold
- Mash the potatoes until mostly smooth. Pour in the warm cream cheese mixture, then add the salt and pepper. Fold and mash just until creamy and the cream cheese is fully worked in.
Check the Texture
- The potatoes should be a little softer than potatoes you would serve right away, but should still hold soft peaks on a spoon. Add a small splash of warm half and half only if they feel stiff or crumbly.
Taste and Adjust
- Season to taste before chilling.
Serve Fresh or Freeze
- If you're eating tonight, stop here. Serve the potatoes warm. Everything from this point on is for the freezer.
Cool and Chill
- Spread the mashed potatoes into a shallow dish and let them cool at room temperature for 20 minutes. Move to the refrigerator and chill for at least 1 hour before portioning.
Portion
- Spoon the chilled mashed potatoes into ½-cup silicone molds. Fill each cavity level with the top, then smooth the surface with a spoon or spatula.
Freeze
- Set the filled mold on a sheet pan so the portions stay level. Freeze for at least 4 hours, until the cubes are firm all the way through.
Bag and Label
- Pop the frozen portions out of the mold. Transfer to freezer-safe bags or containers, press out as much air as possible, and seal tightly. Label with the recipe name and date. Freeze for up to 3 months. To vacuum seal, freeze the portions solid first, then use a gentle or pulse setting so the cubes hold their shape.
Reheat From Frozen (Microwave)
- Place 1 frozen ½-cup portion in a microwave-safe bowl. Cover loosely and microwave at 50 percent power for 2 minutes. Stir well, then microwave on high for 30 to 60 seconds, until hot in the center. Stir again until smooth and creamy.
Reheat From Thawed (Microwave) - BEST Texture
- Thaw overnight in the refrigerator. Place the portion in a microwave-safe bowl, cover loosely, and microwave for 1 to 2 minutes, stirring once halfway through.
Reheat From Thawed (Stovetop)
- Thaw overnight in the refrigerator. Place the portion in a small saucepan over low heat. Warm for 4 to 6 minutes, stirring often, until hot and creamy. Add a splash of half and half as needed to bring the texture back.
Notes
- Full-fat cream cheese only. Lower-fat versions turn thin and slightly grainy after freezing.
- Warm dairy blends in smoothly, but cold dairy fights you and leaves streaks. Warm the butter and half and half before they hit the potatoes.
- Hand-mash, don't machine-whip. A stand mixer or food processor overworks the starches and turns the potatoes gluey.
- Fill the mold level to the top and smooth flat. A mounded portion won't seal flush in a freezer bag and freezes unevenly.
- Fridge up to 4 days in an airtight container. Freezer up to 3 months, or 3 to 4 months vacuum sealed. Frozen portions can go straight into the microwave, no thawing required.
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 938mg | Potassium: 530mg | Fiber: 3g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 23mg | Calcium: 54mg | Iron: 1mg
