Mashed Potatoes--freezer side dish

20 lbs russet or Idaho potatoes      2 cups cream or ½ and ½

4 sticks butter                                   4 tsp salt

2 tsp pepper

1.    Boil peeled potatoes until tender.

2.    Mash potatoes in big mixer with white beater in 5 lb increments—first add butter, salt, and pepper to each load, then gradually add in warm cream or ½ and ½.

3.    Freeze in 5 lb increments.

4.    Label:

Thaw. Reheat in micro or carefully on stove top, using wire whisk and warm cream or milk to soften and cream.

Serves 8-12 people.

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