Homemade "Instant" Mashed Potatoes - cooking recipe

Ingredients

4 lbs potatoes, pealed and diced
1/2 cup milk or 1/2 cup cream
1/2 cup sour cream
1/2 cup butter or 1/2 cup margarine
1 teaspoon salt
pepper

Preparation

Boil potatoes until tender. Drain water and return potatoes to pan. Add all ingredients and mash with a potato masher. (Do not over-mash, or the potatoes will become rubbery and starchy).
Spray 4 to 6 ice cube trays with non-stick cooking spray. Spoon mashed potatoes into each cube mold, then pat down with finger.
Cover each tray with a sheet of plastic wrap, using fingers to press the wrap firmly onto the surface of the potatoes. This will prevent the potatoes from drying out in the freezer. Add another layer of plastic wrap over the entire tray and wrap tightly.
Freeze the trays overnight. When the potatoes are frozen through, pop them out of the molds and into a freezer zipper bag, and store them in the freezer until you are ready to cook.
Microwave Reheating: Take out as many cubes as you need. Place in a microwave-safe bowl. Add about a tablespoon of water and cover with a lid or plastic wrap. Heat on 50% power for 5-6 minutes. Stir. Heat again (if necessary) for 2 more minutes.
Stovetop Reheating: Take out as many cubes as you need. Place in a boiler with 1/4 to 1/2 cup water. Heat on medium-low for 15 to 20 minutes, stirring occasionally, until heated through and smooth.