Wondering, can you freeze mashed potatoes? The answer is yes, you CAN freeze mashed potatoes for fast, cheap, easy, and healthy side dish. You can freeze mashed potatoes in individual portions or in family sized containers that make dinner a breeze!
Maybe like me you had always been told that freezing mashed potatoes wasn’t something you can do. For years I lamented over the fact that potatoes couldn’t be frozen.
Then I started batch cooking as a way to save money and decided to try a small batch of mashed potatoes. I figured the worst that could happen was that they’d be awful and I’d be out a few bucks.
Fortunately that wasn’t the case at all! Frozen mashed potatoes are the creamiest, most delectable for of melt-in-your-mouth goodness I’ve ever had!
Now I batch cook 10-20 pounds of mashed potatoes at a time and freeze them in either individual portions or family size containers. Then all I have to do is toss the container in the oven (or microwave if the container isn’t metal), and go on about my business!
Freeze Mashed Potatoes for The Holidays
This is especially useful for holidays like Christmas and Thanksgiving when there are so many other things going on. I can make mashed potatoes and freeze them a month in advance (as well as many of the other normal holiday dishes) so that I’m not trying to make them all fresh the day of.
For a big family holiday meal, 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 (or up to 2 months in advance). 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!!
To Freeze:
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 3-4 hours they should be ready to remove and place into a Ziploc bag!
You you can use a glass or metal container if you want to freeze a larger portion, instead of individual portions.
To Reheat
Just place how ever many servings you need on a foil lined tray and pop them in the oven at 350. Heat for 30 minutes (may vary by oven) and enjoy the creamiest mashed potatoes you’ve ever had!
If you are heating up a large container, it will take longer. Stir every 20 minutes to ensure even heating.
- 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 30 minutes.
- Serve right away.
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