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!
Homemade Mashed Potatoes Recipe You Can Make Ahead of Time!
This time saving method of making mashed potatoes 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 Mashed Potatoes:
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 can also use a glass or metal container if you want to freeze a larger portion, instead of individual portions.
To Reheat Frozen Mashed Potatoes:
Reheating your glorious mashed potato gold is almost as easy as making and freezing them in the first place!
Reheating in the Oven:
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! Stir before serving to ensure the potatoes are warm all the way through.
If you are heating up a large container (2 pounds of frozen mashed potatoes or more), it will take longer. Stir every 20 minutes to ensure even heating.
Reheating in the Microwave:
Place mashed potatoes in a microwave safe dish and microwave for 5 minutes. Stir and microwave in 1 minute increments, stirring in between runs, until they are your ideal temperature.
How to Freeze Mashed Potatoes
This homemade mashed potatoes recipe is perfect for for eating fresh, or for freezing in individual portions or in family sized containers!
Ingredients
- 3 lbs potatoes
- 1 stick butter 1/2 cup
- 1 1/4 cup raw milk
- Salt and pepper to taste
Instructions
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Bake potatoes at 375 for 1.5 - 2 hours, depending on size.
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While still hot, place potatoes into mixing bowl.
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Run mixer for 30 seconds to break up potatoes
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Slice and add butter.
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SLOWLY add 1 1/4 cup of milk.
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Salt and pepper to taste.
Recipe Notes
To Freeze:
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.
To Reheat:
Place desired servings onto foil lined tray.
Heat at 350 for approximately 30 minutes.
Serve right away.
OTHER MASHED POTATO RECIPES THAT CAN BE FROZEN
In addition to freezing just the mashed potatoes, you can also freeze most recipes that involve mashed potatoes. This is a great time saving measure for a easy and fast dinner for busy nights!
Easy Shepherd’s Pie
Loaded Mashed Potato Casserole
Meat Shell Potato Pie
Loaded Mashed Potato Cakes
Baked Chicken, Potato, and Broccoli Casserole
Spinach Quiche with Potato Crust
Frozen Mashed Potatoes FAQ
1. Can you freeze mashed potatoes with skin?
Yes absolutely! But if you like your mashed potatoes without the skins, feel free to freeze them that way too.
2. How long do the frozen mashed potatoes last in the freezer?
We usually try to eat our frozen mashed potatoes within about 6 months. But we’ve found year old mashed potatoes way in the back and eaten them without issue. They were just as delicious as when they were fresh!
3. Can you freeze any kind of mashed potatoes?
Yes! If you like to make cheesy mashed potatoes, or garlic mashed potatoes, mashed red potatoes, or whatever… you can freeze and reheat them just the same way as described above!
Gemma says
November 20, 2017 at 8:07 amDo you blend the potatoes with the skins still on? Thank you.
Victoria says
November 20, 2017 at 4:06 pmHi Gemma! Yes, I do, but you can peel them completely if you want instead. Delicious either way, and it doesn’t affect the freezing process at all :-)
Yvonne says
February 6, 2019 at 9:59 amVictoria,
I always cook my potatoes by voiling them before mashing them. Can boiled potatoes instead of baked potatoes be frozen?
Yvonne
Victoria says
February 6, 2019 at 11:08 amHi Yvonne! Yes, absolutely! I wrote a pretty long response on that subject just recently, on this post I think, but I’m not sure.
Basically, I bake potatoes when I’m doing them in bulk since it allows for more to be processed at a time. When I’m doing less than 5lbs at a time, I boil them.
Either way works! I hope that helps!
Carol says
May 26, 2018 at 11:54 amI use an Ice cream scoop (the kind with the side lever that releases the scoop) to freeze my mashed potatoes into individual portions. This way I am assured that each serving is pretty uniform. It also makes the prep work so much faster.
Some batches of my mashed potatoes I will add prepared horseradish to give it a zing!
Victoria says
May 26, 2018 at 11:58 amHi Carol! I love that idea! I really need to get one of those release style scoops. Right now I usually just use a 1/4 or 1/3 measuring cup.
And my grandmother would love horseradish mashed potatoes! When she was alive she put HR on anything she could get away with <3 Thanks for stopping by!