I had once heard that you couldn't freeze mashed potatoes very well, but this recipe has been serving us well for the past few months.
The biggest complaint about freezer potatoes is that they are grainy or watery when they thaw. I do not add milk to these potatoes to avoid additional liquid, and I make sure that I cook the potatoes very well the first time so they mash easily without milk.
I don't like peeling, not even a little bit. I figure that my family can use the fiber. I use Golden Yukon or a thin, red skinned potato. I would not use Russet potatoes in this recipe because of their thick skin, and being a starchier (is that a word?) potato they might not freeze as well.
This recipe includes cauliflower to increase the dish's nutritional value. No one in my family noticed; even after I told them they couldn't taste the cauliflower. My husband and oldest love, LOVE this, and I hope that you do too!
5 lbs of potatoes, cubed (I cut just a little larger than the cauliflower florets so they cook at the same rate)
2 bags of frozen cauliflower florets
1 cup of sour cream
1 stick of butter
1 Tbs of Ranch mix
Cut potatoes and place in a large pot with water. Bring the pot to a boil and add the cauliflower. Boil until the potatoes are easily mashed with a fork. (About 20 minutes of cooking.) Drain and add sour cream and butter. Mash. Then mix in the ranch. (If you aren't a fan of ranch use salt, pepper and garlic to taste.)
Our family has only four eating off of this because we have couple of dairy-free kids at the table. We usually divide this up into three portions: one for supper that night and two for the freezer. To prepare from the freezer I let them thaw completely in the fridge. I preheat the oven to 350, stir and put into oiled baking dish. I bake them for 20 minutes uncovered and (if I have some) top with white cheddar cheese. The guys are just as happy about these the second and third time around as the first!
Linked at http://realfoodforager.com/fat-tuesday-april-172012/#comment-17908