So, can you freeze mashed potatoes? The answer is yes—and it's easier than you might think to do it. Just whip up your favorite mashed potatoes, let them cool completely, then store them in a freezer bag, freezer-safe storage container, or a tightly covered, freezer-safe casserole dish and pop it in the freezer.
Yes, you can totally freeze mashed potatoes—in fact, it's one of the most freezer-friendly potato preparations out there. The key is to coat your potatoes with plenty of butter and cream. This dairy duo ensures that your potatoes not only freeze well, but also reheat creamy and flavorful.
Place scoops of mashed potato on a parchment-lined baking sheet and freeze until solid. Place frozen scoops in a freezer-safe bag, squeezing out as much air as possible. Be sure to label the bags with the date and amount of potatoes in each one. To ensure the best texture and flavor, eat the potatoes within a month.
All these twists to the classic mashed potato can be frozen down. But always remember to add enough dairy or fat to the potatoes so it freezes well! With cheesy spuds, you can get away with a little less milk or cream as the cheese will make up for it – but with garlic or bacon add a little extra!
They absolutely do. Freezing mashed potatoes is a great way to plan for the holidays or avoid wasting any leftovers. Read on to learn how to freeze mashed potatoes for later. You'll also find the best way to reheat frozen mashed potatoes so they are still amazingly fluffy and creamy.
Mashed potatoes, like other starchy dishes that are made with dairy (think: creamy casseroles, macaroni and cheese, scalloped potatoes), can develop a dry, gluey texture when reheated for too long, or at a temperature that's too high.
Adding cold dairy to your mashed potatoes also cools the mash down — and very few people like cold mashed potatoes. Ready to put this tip into action? Bring the milk and butter to at least room temperature or, better yet, gently heat them on the stovetop before adding them to your potatoes.
If mashed potatoes cooked it will last from 3 to 4 days in the fridge and almost 10 to 12 months in the freezer depending on the kind of potatoes.
Mashed potatoes stored in an airtight container last 3-5 days in the refrigerator. But, keep in mind, that recipes with added dairy like butter, milk, or sour cream may go bad more quickly than plain potatoes. And be sure to store them towards the back of the refrigerator for best results.
Too much — or too vigorous — mashing will produce gluey potatoes. Your best tool is an old-fashioned masher, fork, ricer or food mill. If you've already done the damage, turn pasty potatoes into a casserole: Spread them in a baking dish, drizzle with melted butter and sprinkle with grated cheese and breadcrumbs.
Method #1 for freezing mashed potatoes:
I make mine in 1/2 cup portions. Put the baking sheet in the freezer for several hours or overnight until the potatoes have frozen hard. It's easy to transfer the frozen portions into a freezer ziploc bag.
To thicken watery frozen mashed potatoes place in a pot and heat until bubbling. Add a small amount of potato flakes. I added 1/4 cup to 3 cups of frozen mashed potatoes.
Thaw the potatoes in the refrigerator overnight, then reheat gently. Patel recommends using a double boiler on the stovetop or reheating potatoes in a microwave-safe container at 50% power in 5-minute increments, stirring in between.
Take your mashed potatoes out of the fridge and set them on the counter for about 20 minutes to bring them to room temperature. Meanwhile, preheat the oven to 350°F. Then, pop them in the oven, covered, for about 15-20 minutes, or until warmed through.
Reheat on the Stovetop
She says to store them in a heatproof bowl after cooking; when it's time to warm them up, place the bowl over a pot of simmering water. Add an extra splash of cream or milk, and another pat of butter to ensure the mashed potatoes don't dry out.
If stored correctly in plastic containers, leftover mashed potatoes can last 3 to 5 days in the fridge. Just make sure the leftovers are stored in a sealed container. An airtight container will keep the moisture inside the container and keep the potatoes from drying out.
Leftover mashed potatoes can be frozen for up to two months. Adding extra fat, like cream or butter, before freezing can help mashed potatoes retain their texture. Frozen mashed potatoes can be reheated on the stovetop, or in an oven, microwave, or slow cooker.
Mashed potatoes last anywhere from 3-5 days in the fridge and up to two months in the freezer if stored properly. However, adding dairy products, such as butter and cream cheese, may cause it to spoil faster.
However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another.
Butter helps make the starchy texture of potatoes richer and eliminates that "cling" some potatoes get when they're freshly mashed. You shouldn't let butter be the only dairy you use, however.
The oven is the best choice for reheating mashed potatoes because you have very precise control over the temperature. You also can keep the potatoes covered to retain moisture so they don't dry out. But to keep your potatoes from turning to glue, you'll also need to add extra liquid and oil.
Mashed potatoes can be kept warm in a crockpot (if serving later the same day) OR refrigerated for up to 2 days. To reheat, place them in a large pot over medium-low heat, stirring constantly and adding additional milk/cream as needed to achieve the desired consistency.
Soupy, watery mashed potatoes usually happen because the cooked potatoes were cut into pieces that were too small, weren't drained well enough, or were overcooked. Fix them: Scoop the watery mashed potatoes into a pan and stir constantly over low heat to evaporate the excess liquid.