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Make holiday prep simple by learning all about Freezing Mashed Potatoes. A freezer stash of make-ahead mashed potatoes is also incredible for everyday meal prep and last-minute weeknight dinners.
I am all for delicious homemade meals…as long as they’re fast and include easy prep.
That’s why learning how to freeze mashed potatoes will not only help you crush holiday cooking but simple weeknight dinners too.
Did you also know that you can freeze pumpkin pie and freeze gravy too? It’s the stuff of post-holiday dreams!
Can You Freeze Mashed Potatoes?
Yes, you sure can! And now that you know you can, why wouldn’t you make your meal and holiday prep easier? This, my friends, is a no-brainer.
Using milk/cream/butter/sour cream/cream cheese is the key to great frozen mashed potatoes. The fat content in those ingredients helps keep the potatoes from getting too icy.
That’s why our boursin mashed potatoes, cream cheese mashed potatoes, and mashed potatoes with wasabi freeze so well.
How Long Will Mashed Potatoes Last in the Freezer?
Ideally, you’ll use your freezer mashed potatoes within three months. After that, the moisture content of the potatoes will likely develop freezer burn.
How to Reheat frozen Mashed Potatoes
There are a few different methods you can use, but if you have the time, I highly recommend doing this in the oven. It doesn’t take that long and it prevents the potatoes from getting overworked and becoming gummy.
I have tried reheating frozen mashed potatoes both thawed and completely frozen. The results were both delicious and the only difference was cooking time. So if you don’t have the time (or forgot!) to defrost the potatoes first, you’re going to be totally fine.
Oven Method – cook the potatoes uncovered at 350˚F for 20-30 minutes, stirring occasionally. About halfway through the heating, I like to add a few slivers of butter to the top of the spuds.
Slow Cooker – this works best if the mashed potatoes have thawed before reheating. Transfer the potatoes to the slow cooker and cook on low for 2-4 hours, stirring occasionally.
Microwave – reheat in a microwave-safe dish, cooking for 5 minutes at a time. Stir in-between cooking, and add additional butter/cream if needed.
Stovetop – to avoid scorching, this method works best if the mashed potatoes have thawed before reheating. Cook in a heavy-bottomed saucepan (like enameled cast iron) on low, stirring occasionally until warmed through (~20 minutes).
Pro Tips/Recipe Notes
- When you’re making mashed potatoes to freeze, try not to add excessive liquid. It is ok if they seem a bit “dry” before freezing. There will be some moisture released when they thaw/bake and you can always add additional milk/cream/butter/stock while they are reheating.
- Allow mashed potatoes to FULLY cool in the fridge before covering and freezing. This will prevent a build-up of ice crystals.
- Freeze your potatoes in different portions to give yourself options. Use larger pans for family-sized servings, or freeze in muffin tins or in Souper Cubes for individual-sized portions. Once frozen, transfer to freezer-proof bags like these to keep them safe from freezer burn.
Freezing Mashed Potatoes
Ingredients
Instructions
How to Freeze Mashed Potatoes
- Allow mashed potatoes to fully cool in the fridge.
- Freeze mashed potatoes in different portions to give yourself options. Use larger pans for family-sized servings or freeze in muffin tins or individual portions.
Reheating – Oven Method
- Cook the potatoes uncovered at 350F for 20-30 minutes, stirring occasionally. About halfway through the heating, I like to add a few slivers of butter to the top of the spuds.
Reheating – Slow Cooker Method
- (This works best if the mashed potatoes have thawed before reheating).Transfer the potatoes to the slow cooker and cook on low for 2-4 hours, stirring occasionally.
Reheating – Microwave Method
- Reheat in a microwave-safe dish, cooking for 5 minutes at a time. Stir in-between cooking, and add additional butter/cream if needed.
Reheating – Stovetop Method
- (This works best if the mashed potatoes have thawed before reheating).Cook in a heavy-bottomed saucepan (like enameled cast iron) on low, stirring occasionally until warmed through (~20 minutes).
The perfect use for the accidental extra ten lbs of potatoes I bought for Thanksgiving!
Waste not, want not!
Freezing mashed potatoes is a great idea and I will try it next time I make a big batch. One problem though, I’m such a potato head I usually eat leftovers for breakfast, lunch and dinner.
Would love to see a recipe for leftover fried potato pancakes.
Joey
Hi Joey, we love fried mashed potato cakes! It’s very much a non-recipe recipe though. I mix in some grated extra sharp cheddar and sliced green onions into the leftovers.
I heavily flour my hands and make the patties. Cook in a cast iron skillet with your favorite oil until both sides are seared.
Hi Sarah!
A few questions…Have you ever had the frozen mashed potatoes from Trader Joe’s? Best mashed potatoes, but they’ve stopped carrying them. If you have had them, can I prepare the frozen mashed tates in the same fashion? If you’ve never had them, I’m sorry for your loss.
Next, I bought an s-ton of Stashers bags, and it turns out that I really don’t like them. Whenever I’ve used them for cheese, the cheese got weird. Like the seal isn’t great or something. How do you think the Zip Top compare to Stashers?
I haven’t had those before. Sorry for you and it sounds like I am sorry for me!
Have you tried rolling the Stasher bag before closing it to let all the air out? I do that for things I am not freezing. I like the Zip Top containers a lot, but I also like my Stasher bags a lot. I think ideally I’d always have a mixture of both brands because I like them for different foods.