Mash the softened potatoes, adding butter in bits as you mash.
Stir in the sour cream, garlic, chives, salt and pepper.
Allow the mashed potatoes to cool, then scoop them into a freezer bag.
Remove excess air and seal.
Flatten the bag and store it in the freezer until ready to eat.
Oven Cooking instructions:
Thaw.
Preheat oven to 350° and grease a casserole dish with nonstick cooking spray.
Transfer the ingredients to the dish and cook until heated through, around 20 minutes.
Slow Cooker instructions:
Cook from frozen in the slow cooker on low for 2 hours, stirring occasionally.
Stir well before serving.
Stovetop Cooking instructions:
Thaw.
Cook in a medium saucepan on low heat until they're warmed through, stirring often.
Notes
Pro tips: Reheating in the oven is my preferred method for these mashed potatoes. If they seem runny, they need to cook for longer and stirred then cooked a bit more.