I grow my own potatoes so I get a lot at once. That creates a problem. Potatoes store well for months but they eventually get to a point where you have to use them. You can either eat potatoes for every meal or you can find a way to prepare and store them. This recipe is a delicious way to store potatoes. It also means I have a convenient potato casserole on hand when I need one.
The recipe is based on one I found in Canadian Living Magazine and adapted to use as a freezer casserole.
I started by peeling and cutting the potatoes into chunks then boiling them in salted water until soft. That should take about 20 minutes or more depending on your altitude.
Drain the potatoes and put hem back in the pot. Mash them. Mix the rest of the ingredients except for 100 ml (1/2 cup) of the green onions and cheddar cheese with the mashed potatoes.
Put the mashed mixture in foil trays that are a convenient serving size for your family.
Sprinkle the reserved green onions and cheese. Put foil over the top and seal. Cool and freeze until ready for use.
When you are ready to serve them, the best way to cook them is to thaw them first and then remove the cover and bake them at 375 F for 50 minutes.
You can cook them from frozen at 350 F for 65 minutes but the top won’t be as nice.
This makes a delicious mashed potato side dish, uses up potatoes when they are cheap or you have a large crop and is incredibly convenient to use from the freezer.
The Old Fat Guy
- 3 1/2 kilograms (7 1/2 pounds) potato, peeled cut into chunks
- 250 ml (1 cup) green onions, chopped
- 250 ml (1 cup) milk
- 250 ml ( 1 cup) cream cheese
- 15 ml (1 tablespoon) Italian herb seasoning mix
- 50 ml (1/4 cup) butter
- 2 eggs, lightly beaten
- 5 ml (1 teaspoon) pepper
- 175 ml (3/4 cup) cheddar cheese, shredded
- Peel and cut the potatoes into chunks. Put them in a large pot and cover with water. Add 5 ml (1 teaspoon) salt to the water.
- Bring the water to a boil and cook the potatoes until soft, about 20 minutes (more at higher altitude).
- Drain the potatoes and mash them.
- Set aside 150 ml (1/2 cup) of the green onions and the cheddar.
- Mix the rest of the ingredients with the mashed potatoes.
- Put the potatoes in foil trays that are a convenient size for your family.
- Sprinkle the reserved green onions and cheddar over the surface of the potatoes.
- Cover with foil, cool and then freeze.
- To cook, thaw and bake at 375 F for 50 minutes or don't thaw and cook at 350 F for 65 minutes.