Ingredients
Scale
- 32 oz Frozen Diced Potatoes (or frozen cubed hash browns)
- 1/2 cup (1 stick) Unsalted Butter, sliced into pats
- 2 cups Heavy Whipping Cream
- Optional: Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Take a 9×13 inch baking dish and lightly grease it with cooking spray or a little extra butter. Open your bag of frozen diced potatoes and pour them directly into the dish. Spread them out into an even layer so they cook consistently. This “dump” method saves you from the tedious task of washing, peeling, and chopping fresh spuds.
- Place the sliced pats of butter evenly across the top of the frozen potatoes. Pour the heavy whipping cream over everything, ensuring the potatoes are mostly submerged. Cover the baking dish tightly with aluminum foil to trap the steam. Slide the dish into the center rack of the oven and bake for 40 to 45 minutes. You will know they are ready when the potatoes are fork-tender and the cream has thickened slightly.
- Remove the dish from the oven and carefully take off the foil. Using a potato masher or a large fork, mash the potatoes directly in the baking dish. The softened potatoes will blend perfectly with the melted butter and warm cream. Stir until you reach your desired consistency—keep them chunky for a rustic feel or whip them more for a smooth texture. Season with salt and pepper, then serve immediately while steaming hot.
- Cook Time: 50 minutes