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
Ingredients
- 3 lbs potatoes
- 1 stick butter 1/2 cup
- 1 1/4 cup raw milk
- Salt and pepper to taste
Instructions
- 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.
Notes
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!
Betty Allen says
Could I boil them or does it have to be baked.
Victoria says
Hi Betty! Yes, you can boil them! That’s what I do if I’m not making them in bulk. Enjoy!
Suzan M says
What about the skin? There aren’t instructions on when to remove the skin but they don’t appear to be in the completed mashed potatoes. Thanks!
Victoria says
Hi Suzan! We leave them on, they actually are there in the photos, they just shred so finely that you can’t really see them.
However, you can remove them before boiling/baking if you want to exclude them. Enjoy!
Joyce Long says
Great idea for a working parent
Shauna says
Here’s a tweak that will make your potatoes even better:
Instead of milk, use about half to 2/3 chicken bone broth and 1/3 to half cream. Whether the broth is salted doesn’t much matter, just adjust how much salt you add.