Freezer Cooking: Freezer Mashed Potatoes

I used the recipe here for Freezer Mashed Potatoes, this time I used reduced fat cream cheese because I got it for free recently but usually I use laughing cow cheese in place of the cream cheese since I am on the Weight Watchers plan and usually have it in the house. These are wonderful!!! I have made them before and the first time I had hesitations about mash potatoes in the freezer, but they are very very good, you must try them....especially if you are a boxed potato person, because this way you can use organic potatoes if you like and really know what is going into your food but still have the convenience of heat and eat too!

Ingredients:
5 pounds Yukon Gold potatoes, peeled & quartered
4 ounces cream cheese, softened
4 ounces sour cream (I use reduced fat)
1 teaspoons salt
1 teaspoons onion salt
0.25 teaspoons pepper
2 Tablespoons butter

Directions:
Peel potatoes. Place potatoes in a crock pot. Add water until potatoes are covered. Cook on LOW 7 hours or on HIGH 4 hours – a fork can easily be poked through them. Mash until smooth. Add remaining ingredients, beat until fluffy. Place in 2 greased 8×8 pans, (I divide into 4 dishes because I like smaller servings of starches) dot with butter (I do this when baking-not when freezing). Bake at 350 degrees for 30 minutes.

Freezing Directions:
Do not bake! Instead, cover and freeze. To serve: Thaw. Bake at 350 degrees for 30 minutes. Double bake time if not thawed.

I covered them with saran wrap and then with foil after the picture before freezing.