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.

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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.

If you love the idea of make-ahead dishes that allow for quick weeknight meals, check out our Prep Once, Cook Twice ebook. This meal prep solution is designed for busy people just like you.

Can You Freeze Mashed Potatoes?

Yes, you sure can! And now that you know you can, why wouldn’t you make your meal prep and holiday prep easier? This, my friends, is a no-brainer. You’ll also want to check out all our other Make-Ahead Thanksgiving Dishes.

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 Cream Cheese Mashed Potatoes and Mashed Potatoes With Wasabi freeze so well.

If you’re making dairy-free mashed potatoes, like these Whole30 Mashed Potatoes, I would only freeze them for 1-2 weeks.

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 Make-Ahead 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 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.

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 the mashed potatoes, 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.

More Eay Make-Ahead Recipes

a spoonful of mashed potatoes over a bowl

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