Garlic Mashed Potatoes

• 5
  lb
  yukon gold potatoes
• 1 1⁄2
  c
  low-fat milk
• 2
  3-ounce packages garlic-flavor boursin spiced cheese (or Garlic Powder, butter)

Peel potatoes and cut into 2-inch chunks. Place in 5- to 6-quart pan.

Add water to cover, bring to a boil over high heat. Reduce heat to low. Simmer until the potatoes are very tender, about 20 to 25 minutes. Drain and return potatoes to the pan.

Mash potatoes with a potato masher until light and dry. Stir in cheese and milk. Mash until smooth. Add salt and pepper to taste.

Cool potatoes to room temperature. Divide potatoes into 8- to 9-inch oven safe casserole dishes. Cover with foil; freeze.

Reheat covered at 375 degrees, 40 minutes for thawed potatoes, 90 minutes straight from freezer.

http://organizedhome.com/recipes/freezer-cooking/garlic-mashed-potatoes