5 pounds of Mash Bean Potatoes

5 pounds of potatoes
4 Sticks of Butter
2 16 ounce bags of dried white beans
1 Quart of light cream (could use milk instead)
Container of sour cream*
Big can of chicken broth
Enough water to cover potatoes and beans
As much salt and pepper you like

Pick, rinse, and soak beans overnight.  Peel and chop potatoes (also can be done the night before, cover in water and place in the fridge)

Cook potatoes and beans together in a big pot of chicken broth and water until very very tender. In smaller batches use a hand mixer and add butter and cream.  Season with salt and pepper.

Cool completely and place in proportional freezer bags, then add all the small bags into a 2 gallon freezer bag.

*I am freezing the mash potatoes, so I will add the sour cream when I reheat the potatoes.