If you’re wondering if can you freeze mashed potatoes, the answer is a resounding YES! I’ve been making and freezing mashed potatoes for years, I’ve served them at regular meals, family holidays and even church potlucks. And everyone loves them. I’m going to share all the tricks and the secret ingredient for a no-fuss way of freezing and reheating mashed potatoes.
Why Freeze Mashed Potatoes
There are a lot of reasons to freeze mashed potatoes, here are a few….
- Potatoes don’t store well in all climates. While they certainly can be canned, the texture is different when you try to use canned potatoes to make mashed potatoes.
- It’s just as easy to make a big pot of mashed potatoes as it is to make a small pot. Since our family is shrinking I find that we don’t go through a bag of potatoes as quickly as we used to and I don’t want them to start sprouting.
- Freezing mashed potatoes is a great way to have a potato side dish for quick dinners.
- Freezing leftover potatoes is an easy way to manage leftovers so you don’t have to eat the same thing day after day.
The Best Potatoes for Mashing
To be honest, my family isn’t super picky about mashed potatoes as long as they are “real” – as in not from instant potatoes. But starchier potatoes, like Russet, Idaho, or Yukon Golds, will give you creamier mashed potatoes.
That being said, you can use a red potato, just know that it won’t be quite as creamy. Use the potatoes your family likes best, or the ones that are super cheap because they’re in season.
I suggest making a small batch, freezing and reheating it BEFORE you make and freeze pounds of potatoes.
How to Freeze Mashed Potatoes
First, you have to make the mashed potatoes. You can use the recipe below or your own mashed potatoes recipe. The secret I’ve found to really great frozen mashed potatoes is using some cream cheese and butter in the mashed potato recipe.
There are some people who will recommend all kinds of things to get fluffier mashed potatoes – including passing them through a potato ricer. I don’t do any of that. I just use a potato masher. Remember, this is the no-fuss way of freezing mashed potatoes.
Let the mashed potatoes cool to room temperature. If you’ve made a large pot, spreading them out on a large baking sheet or putting them in smaller bowls will help them cool faster.
Put the cooled potatoes in airtight, freezer-safe containers. To avoid freezer burn, you really want to make sure that the airtight container is completely full, so if you’re using plastic containers or glass containers with lids, fill it all the way to the top so ice crystals don’t form. I just use a ziplock freezer bag and put 1/2 cup per person in each bag and remove any excess air.
You can also freeze mashed potatoes in individual portions by spooning them onto a baking sheet lined with parchment paper. Put the baking sheet in the freezer and when the mashed potatoes are frozen move them to a freezer bag or other freezer container. The only real problem with doing it this way is that it’s going to be hard to get all the excess air out. If you want them to not get freezer burn, you’ll need to either use them with a couple of weeks or use a foodsaver bag and machine.
Put the containers in the freezer. If you used ziplock bags, lay them flat on a baking sheet to freeze flat. One they’re frozen, you can put them in a pile or stand them up, etc.
According to the USDA, for the best quality mashed potatoes should only be frozen for up to 1 month. However, as long as they’re frozen they’re safe. We’ve frozen mashed potatoes for almost 9 months and they’re just fine when reheated.
How to Reheat Frozen Mashed Potatoes
The first time you see thawed frozen mashed potatoes, you’re going to question the wisdom of freezing mashed potatoes. They’re going to be super watery. But once they’re heated up, they’ll be just fine.
When it comes to reheating mashed potatoes, there’s the “right” way and the way that usually goes down in my kitchen.
Ideally, you’ll want to thaw the mashed potatoes in the refrigerator overnight. Then put them in a pan and heat over low heat while you stir continually and maybe even add some warmed milk or cream to the mashed potatoes. So, that’s the “right” way to get the best results.
The way it normally goes down in my kitchen is I grab some frozen mashed potatoes at the last minute instead of remembering to put them in the refrigerator the night before. If it’s close to dinner time, I usually thaw them in the microwave but if there’s time I put the container in a large bowl of water to thaw. When they’re mostly thawed I put them in a pot and heat over medium heat. I’ll stir pretty often so they don’t stick and so the liquid incorporates back into the mashed potatoes. If I think they need a little something to make them creamier, I’ll add just a bit of butter, sour cream or cream.
Frozen mashed potatoes can also be reheated in a slow cooker if you have several hours before it’s time to eat. This is how I reheat them for Thanksgiving, Just put the frozen or partially thawed mashed potatoes in the slow cooker and put the dial on low. You’ll want to stir it occasionally but there’s no need to stir it continually like there is if you’re reheating on the stove top.
You could also reheat them in the oven. This works really well if you frozen them in an oven-safe dish that’s also freezer safe. You’ll still want to thaw them out a bit before putting them in the oven so the glass container isn’t super cold. Put them in a cold oven and then heat the oven to 350F to bake them until they’re hot throughout. You’ll need to stir occasionally.
Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below and/or a review in the comment section further down the page. We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.
Freezer Friendly Mashed Potatoes
This delicious mashed potato recipe can be frozen and reheated whenever you want creamy, buttery mashed potatoes.
Ingredients
- 3 lbs of potatoes
- 4 tbsp butter
- 8oz cream cheese
- Salt and Pepper to taste
Instructions
- Scrub the raw potatoes and peel them if you want to. I rarely peel the potatoes.
- Fill a large pot about 2/3 with water and add some salt to it.
- Cube the clean potatoes and put them in the water.
- Heat the water and potatoes over high heat until the water starts to boil.
- Reduce the heat to medium and continue to gently boil until the potatoes are soft (about 15 minutes)
- Using a colander, drain the water from the potatoes.
- Put the potatoes back into the large pot.
- Add the butter, cream cheese, salt and pepper.
- Using a potato masher, mash the potatoes until there no chunks left. You can use a potato ricer or electric mixer to get fluffier mashed potatoes
Notes
To freeze: Let potatoes cool. Put cooled potatoes in freezer safe containers. Store in the freezer for up to 3 months for the best quality, although as long as they're frozen, they are safe.
To reheat: Thaw potatoes overnight in the refrigerator or in the microwave. Put thawed or partially thawed potatoes in a medium saucepan and heat over medium heat stirring constantly. They can also be reheated in a slow cooker but it will take longer. To reheat in the oven, put the thawed or partially thawed mashed potatoes in an oven safe baking dish and bake at 350F until heated throughout. The cooking time will vary depending on how much frozen potatoes you're reheating.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
