Learn how to freeze mashed potatoes so they stay good for months! Perfect for making a large batch, cooking for a crowd, or storing leftovers.
Ever left with a big batch of mashed potatoes after the holidays and not known what to do with it? Me too! But here’s something that has me never worrying about this problem anymore – freezing mashed potatoes!
Yep, that’s right! Mashed potatoes are super freezer-friendly and an incredible way to keep them fresh for at least two months. Whether you’ve got a lot of leftovers after the holidays or want to cook ahead for an upcoming party – simply freeze your mashed potatoes and you’ll have one less thing to worry about.
Scroll down for 3 tried and tested, foolproof methods, along with lots of handy tips on how to freeze mashed potatoes so they last for a long, long time!
Jump to section: How to Freeze Mashed potato
How To Freeze Mashed Potatoes
There are two ways to freeze mashed potatoes, depending on whether you want to freeze as single serves or a big batch. Here’s what you need to do:
Method 1: Single serving
- Cool down mashed potatoes completely and scoop them into individual servings on a baking tray lined with parchment paper.
- Stick the tray into the freezer for an hour or two (scoops freeze really fast!).
- Once it’s completely frozen, transfer to a ziplock bag and seal it, taking out as much air as possible.
- Put this bag of frozen mashed potato scoops back into the freezer, label, and use up within 2 months.
I use this method when I am storing leftovers as the quantity is smaller. I only take out as many as I need, and put the rest back in. So handy!
Method 2: Large batch in freezer bags
- Once the mashed potatoes have completely cooled, grab a ziplock bag and fill it about 3/4th of the way. Seal the bag, leaving a small opening to allow air to pass.
- Place the bag on your countertop and gently spread out the mashed potatoes into a flat, even layer. Make sure to remove any visible air pockets before sealing all the way.
- Repeat the process for the rest of the mashed potatoes.
- Lay the bags of flattened mashed potato on a tray or parchment paper and freeze for a few hours.
- Once frozen, take out the frozen sheets of mashed potatoes and transfer to a glass container or bigger zip lock bag to save freezer space.
This method works really well, but personally I find it time consuming. So this next one is my preferred method to freeze a large batch of mashed potatoes.
Method 3: Large batch in a container with lid
- Transfer room temperature mashed potatoes to an airtight container. Flatten out the top using the back of a spoon or spatula.
- Wrap the entire container in cling film three times, and then put the lid on. This is an essential step to prevent freezer burns and odors.
- Put it into the freezer and forget about it until you are ready to eat.
This is a great freezing method when you plan to use up the whole batch in one go – like for a party or gathering. This is also the method my preferred method to freeze mashed potatoes in large batches. I love quick and hassle-free it is.
How to Reheat Frozen Mashed Potatoes
It’s very easy to reheat frozen mashed potatoes without causing any breakdown in its texture or flavor. The best way to do so is to first allow frozen mashed potatoes to thaw out completely in the fridge. This can take anywhere between 1-2 days depending on the quantity. Once the mashed potatoes have completely thawed, reheat them using one of the following methods:
- Stovetop: Transfer the thawed mashed potatoes into a saucepan and reheat over a double boiler, stirring occasionally until heated through.
- Microwave: Reheat thawed mashed potatoes in a covered microwave safe bowl for about 3 minutes, stirring occasionally until heated through. Depending on the power of your microwave, the timing may differ.
- Oven: Transfer thawed mashed potatoes into an oven-safe dish and cover it up with aluminum foil. Bake in a preheated oven for about 20-30 minutes until heated through.
- Slow cooker: Transfer thawed mashed potatoes to a slow cooker on low setting and reheat for 2-4 hours, stirring occasionally.
For a more detailed breakdown and instructions, make sure to check out my article on 3 Foolproof Ways To Reheat Mashed Potatoes.
Frequently Asked Questions
Frozen mashed potatoes stay good for up to 2 months. But I would recommend consuming them within 30 days for the best flavor and texture.
Leftover mashed potatoes can be stored in the fridge for up to 4 days in a clean and dry airtight container.
Absolutely! In fact, the fat in butter and cream is what helps maintain the texture and integrity of mashed potatoes once thawed and reheated.
Richa’s Top Tips
- If your mashed potatoes feel too dry, add more cream or melted butter to bring them to your desired consistency.
- Make sure to flatten out the mashed potatoes and remove as much as air as possible before sealing and freezing.
- Label each bag with the name and date of freezing. Trust me, this really helps!
- Always let the mashed potatoes cool completely before putting it into the freezer. This prevents a shock from sudden temperature change and reduces the chances of spoilage.
Once you trying freezing mashed potatoes, you’ll know how easy and convenient it is. I bet you’ll always find a batch in your freezer for random mashed potato cravings. Or maybe that’s just me 😬
If you try out these methods, don’t forget to drop me a comment below to let me know how they worked for you.
How To Freeze Mashed Potato
Equipment
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1 Freezer
Ingredients
- 3 cups Mashed Potatoes
Instructions
Method 1: Single serving
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Allow the mashed potatoes to cool down completely and then scoop them into individual servings on a baking tray lined with parchment paper.
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Stick the tray into the freezer for 4-5 hours.
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Once the mashed potato scoops have completely frozen and become hard, transfer them to a ziplock bag and seal it. Make sure to take out as much air as possible.
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Put this bag of frozen mashed potatoes back into the freezer, label it, use up within 2 months.
Method 2: Large batch in freezer bags
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Once the mashed potato is completely cool, grab a ziplock bag and fill it about 3/4th of the way with mashed mashed potatoes. Seal the bag, leaving a small opening to allow air to pass.
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Place the bag on a flat surface or your countertop and gently spread out the mashed potatoes until it’s in a flat, even layer. Make sure the bag has no air pockets and then seal it all the way through.
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Repeat the process for the rest of the mashed potatoes.
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Lay the bags of flattened mashed potato on parchment paper and freeze for a few hours.
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Once frozen, take out all the mashed potatoes and transfer to a glass container or bigger zip lock bag so it doesn’t take up too much space in the freezer.
Method 3: Large batch in a container with lid
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For this method, transfer the mashed potatoes to an airtight container and flatten out the top using the back of a spoon or spatula.
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Once it cools completely, wrap the entire container in cling film three times and then put the lid on. This is an essential step to prevent freezer burns and odors.
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Put it into the freezer and forget about it until you are ready to eat.
Creamy Mashed Potato Recipes 🫶
- Creamy Garlic Mashed Potatoes
- Best Slow Cooker Mashed Potatoes
- Instant Pot Garlic Mashed Potatoes
- Leftover Mashed Potato Ham Cakes
The post How To Freeze Mashed Potatoes appeared first on My Food Story.
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