Knowing how to freeze mashed potatoes can be super helpful for storing leftovers, making meals in advance, or meal prepping. No matter the reason, freezing your potatoes for later can be incredibly convenient. This helpful guide will teach you how to store mashed potatoes in the freezer properly.
Check out my ultimate guide to making mashed potatoes and the best potatoes for mashed potatoes!
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Mashed potatoes are an incredibly popular side dish because they are easy to make and pair well with almost anything. Whether it be the holidays or a last-minute weeknight dinner, mashed potatoes will be on the table.
There are many different reasons why you might want to freeze your mashed potatoes. I'm here to let you know that it is super simple to do so.
How To Freeze Mashed Potatoes
To get started, whip up your favorite side of mashed potatoes. If you need some recipe inspiration, check out my Instant Pot mashed potatoes, red-skin mashed potatoes, or Parmesan roasted mashed potatoes!
After you have your mashed potatoes cooked, let them cool off completely!
Freezing A Large Batch
If you're making an entire side dish in advance for the holidays are another get-together, freezing the whole batch of potatoes is a great option.
After your potatoes are at room temperature, place them into an airtight storage container or a freezer-safe bag. Make sure to remove as much excess air as possible.
Then, pop your mashed potatoes into the freezer.
Freezing Single Portions
If you are meal-prepping or want to stash away some leftovers, you might want to freeze individual servings.
Line a baking sheet with foil, parchment paper, or wax paper. Once your potatoes are cool, use a spoon or ice cream scoop to plop some single-serving mounds onto the baking sheet.
Keeping the sheet as flat as possible, place it in the freezer for a few hours. Then, transfer the mashed potato portions to an airtight container for longer storage.
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How Long Do Mashed Potatoes Last In The Freezer
Frozen mashed potatoes will have the best texture and quality if enjoyed within two months of freezing. Any longer, and you risk your potatoes getting freezer burn.
Thawing & Reheating Mashed Potatoes
There are various methods for reheating your frozen potatoes. In fact, some of them don't even require you to thaw your potatoes first!
To reheat using a slow cooker or the stovetop, you can use the mashed potatoes while frozen.
If using the oven or microwave, allow your frozen mashed potatoes to thaw overnight in the fridge.
For an in-depth guide on how to reheat your mashed potatoes, check out my walkthrough!
Freezing your mashed potatoes will make your life a whole lot simpler! Leave a comment below, and let me know if you want to freeze yours!
💡 More Cooking Guides
- Best Potatoes For Mashed Potatoes - For the best mashed potatoes possible, you have to start with the perfect potato variety!
- How To Scald Milk Quickly For Mashed Potatoes - Scalding your milk is essential in ensuring your mashed potatoes are perfectly fluffy!
- Best Potatoes For Baked Potatoes - If you want the ultimate loaded baked potato, grab the correct kind of potato!
- Best Type of Meat for Meatloaf - An incredibly tender and flavorful meatloaf starts with the best meat!
- Best Cheeses For Melting - Different types of cheese melt at different rates, so which one will yield the best result?
- How To Freeze and Reheat Rice - Freezing and reheating rice is as convenient and simple as mashed potatoes!
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How To Freeze Mashed Potatoes: Best Methods & Tips!
Ingredients
- 2½ lbs russet potatoes (peeled)
- 4 oz cream cheese (softened, at room temperature)
- 2 tablespoon butter
- ¼ cup milk
- 2 strips bacon (cooked and crumbled)
- 1 teaspoon garlic powder
- ½ tablespoon dried minced onion
- ½ tablespoon chives (dried, or more to taste)
- ½ teaspoon each, salt & pepper (to taste)
- 2 cups chicken broth (optional)
Instructions
- Add your peeled russet potatoes into a large pot of salted water (or water and optional chicken broth) and bring it to a boil.
- Boil your potatoes until they easily break apart with a fork (about 30 minutes).
- Meanwhile, go ahead and add your cream cheese, butter, and milk into a small saucepan over medium-low heat. Once the cream cheese has softened, whisk until the cream cheese and butter have melted and the mixture is smooth.
- Next, add in the crumbled bacon, garlic powder, dried onion, chives, salt, and pepper. Stir to combine and then reduce the heat to low.
- When the potatoes are done cooking, drain the water and return them to the pot.
- Use a potato ricer or potato masher to thoroughly mash up your potatoes, removing all of the lumps.
- Pour the cream cheese sauce over top of the mashed potatoes and stir until everything is well-combined.
- Serve immediately while warm.
Notes
- Anytime you make mashed potatoes, you should always salt the water with about 1 tablespoon of salt per pound of potatoes. This will help to preseason your potatoes so that the final dish is extra flavorful!
- Add 2 cups of chicken broth to the water that you use to boil the potatoes to add some extra flavor!
- Overmixing your potatoes can make them gummy and unsavory. Only mix until everything is just combined.
- To store: Place your leftover mashed potatoes into an airtight container and store it in the fridge for up to 5 days.
- To freeze: Allow your potatoes to cool completely before placing them in a storage container and freezing for up to 2 months. Take a look at my guide for freezing mashed potatoes!
- To reheat: Place your mashed potatoes into a pot over low heat. Once warm, add a splash of cream or some butter. For more methods, take a look at my guide for reheating mashed potatoes.Â
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