Did you know you could freeze mashed potatoes? Yeah, neither did I. Until recently.
But once I discovered that oven reheated mashed potatoes are SO easy, creamy, and fast to reheat, they became a staple in our freezer!
Now I make a ginormous (I also just found out that’s a real word…) batch once a month and freeze them.
While it is a bit of work in the beginning, being able to have a side dish completely ready to go is amazing. I just toss them in the oven while the main dish is cooking and everything is ready together.
These potatoes are so creamy once they’ve been frozen and reheated, that I’ve started ONLY cooking them this way!
Freeze Mashed Potatoes for The Holidays
For holidays I cook 5-10 lbs of potatoes, turn them all into mash and then freeze them in a large pan for a day or two. Then I take them out of the freezer and put them in the fridge the night before the big event.
I get more compliments on my mashed potatoes than you would ever imagine possible for such a simple recipe!
How To Freeze Mashed Potatoes
Take 3lbs of potatoes and bake them however you please.
I like to cook them in the oven on 375 for 2 hours… foil on bottom and top with a little butter on the bottom foil.
Throw them in the mixer while still hot.
Run the mixer on low for about 30 seconds just to break up the potatoes a bit.
While the potatoes are being broken up, slice a stick of butter.
Add it to the mixing bowl and mix until all the butter is melted and well combined.
Next, SLOWLY add in 1 1/4 cups of raw milk (or whatever milk you like to use…).
This step takes about 3-5 minutes, but it’s worth it. Be patient.
Also, if you go too fast, you’ll get splashed with milk 😉
At the very end, add salt and pepper to taste. Mix again until well combined.
At this point you can obviously eat them right away.
OR you can freeze them!!
Line a baking sheet with whatever you have on hand. I’ve found that foil, cling wrap, and parchment all work equally well.
Then just dollop the potatoes out into single serving mounds!
Place the baking sheet in the freezer, keeping the sheet as flat as you can.
In about an hour they should be ready to remove and place into a Ziploc bag!
Just place how ever many servings you need on a foil lined tray and pop them in the oven at 350.
Heat for 20 minutes (may vary by oven) and enjoy the creamiest mashed potatoes you’ve ever had!
- 3lbs potatoes
- 1 stick butter (1/2 cup)
- 1 1/4 cup raw milk
- Salt and pepper to taste
- Bake potatoes at 375 for 1.5 - 2 hours, depending on size.
- While still hot, place potatoes into mixing bowl.
- Run mixer for 30 seconds to break up potatoes
- Slice and add butter.
- SLOWLY add 1 1/4 cup of milk.
- Salt and pepper to taste.
- Line a baking sheet with foil, parchment, or cling wrap.
- Dollop potatoes into single serving mounds.
- Freeze flat for about an hour.
- Remove and place into Ziploc bag.
- Place desired servings onto foil lined tray.
- Heat at 350 for approximately 20 minutes.
- Serve right away.