These are so quick to whip up, are cost effective, can serve a crowd and freeze beautifully to be served later. Not to mention, they're completely delicious! If you don't need mashed potatoes for 20, then just separate these into 4 smaller foil pans to serve with your family dinners.
Ingredients
3 pounds of Instant Mashed Potatoes (we buy ours from Sam's Club)
Milk as required by instant mashed potato box
½ Tablespoon Butter
1 Onion
2 Bars of Cream cheese (8 oz)
1 Egg
Parley Flakes as needed
1 Foil Serving Pan (Full Sized Casserole Pan)
Instructions
Saute Onion in ½ Tablespoon of Butter
Take the amount of liquid required by the box of instant potatoes and add them together, then subtract a half of a cup. Add that amount of equal measurements of both milk and water to the onions. *Do not add additional butter even if it's listed in the directions for the instant potatoes*.
Bring the mixture to a boil.
Add in the instant potatoes and mix. The potatoes will be very stiff.
Add the cream cheese, burying it into the potatoes to help it melt and mix.
Add the egg and parsley flakes, mixing again.
Let cool, then cover and label with contents, date and reheating instructions.
To reheat:
Let thaw completely.
Place in a buttered pan and bake at 350 degrees for ½ hour covered.
Remove the cover and bake for another ½ hour uncovered.
For the last 15 minutes, dot the dish with butter,
Recipe by The Busy Budgeter at https://www.busybudgeter.com/super-easy-freezer-mashed-potatoes/