Garlic Mashed Potatoes

Makes 4 side dishes, 6 servings each

10 lbs russet potatoes, peeled and cut into large chunks
1 tbls minced garlic
2 (8 oz) packages cream cheese, cut into quarters
1 tsp salt
1 tsp pepper
1 cup chicken broth

Four 8 inch sq baking dishes
Plastic wrap
Aluminum foil

1. Put potatoes in a large stockpot with water to cover. Bring to a boil and cook potatoes until they break apart easily with a fork, 9 to 12 minutes.

2. Meanwhile, heat oil in a small skillet over medium heat. Add garlic and cook, stirring occasionally, until soft, about 3 minutes. Remove pan from heat.

3. Drain potatoes and return them to the pot. Add garlic with oil, cream cheese, salt and pepper: mash potatoes. Stir in chicken broth. Divide potatoes evenly among the baking dishes. Wrap each dish entirely in plastic wrap and cover with foil.

4. Label and freeze.

To cook one side dish
1. Thaw one side dish in the refrigerator or bake straight from the freezer.
2. Preheat oven to 350 degrees
3. Remove plastic wrap and foil from baking dish and replace foil. Bake for 1 hour if frozen, 30 minutes if thawed, or until potatoes are hot all the way through.