Freezing mashed potatoes is a smart make-ahead strategy when you need to save time in the kitchen during a busy holiday season, or simply want to stash some mashers for quick dinners.
How to Freeze Mashed Potatoes Two Ways
- Cook and mash your potatoes, adding plenty of butter and cream.
- You can toss in extras like snipped herbs, bacon, and roasted garlic now, or later after they thaw. Either way will work, although chives and parsley might lose their bright green color in the freezer. You can always add more after thawing.
- Let the prepped potatoes cool thoroughly, then freeze them in single or group servings.
For Single Servings
- 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.
For Group Servings
- Place two cups of mashed potatoes in a quart-size freezer-safe bag and squeeze out extra air.
- Lay the bag flat and pat it out so the potatoes can freeze in an even layer. Repeat until you use up all the mashed potatoes.
- 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.
How to Thaw and Reheat Frozen Mashed Potatoes
You can thaw mashed potatoes overnight in the fridge if you’re a plan-ahead kind of cook, or reheat frozen mashed potatoes. Here are four easy methods:
Warm frozen or thawed potatoes slowly over low heat in a covered saucepan, stirring occasionally, until heated through. Add milk, cream, or butter as needed if potatoes start to dry out.
Remove frozen potatoes from the bag and place in a microwave-safe dish. Cover the dish to keep in some of the steam, and heat them on 50 percent power for about 5 minutes, stirring occasionally. Thawed potatoes can be heated the same way, but using less time.
Place frozen or thawed potatoes in a covered oven-safe dish and heat in a 350º F oven for 20 to 30 minutes, stirring occasionally, until heated through.
Thaw potatoes in the fridge, then heat in your slow cooker on low for 2 hours or more. This works well when you need to heat a large batch of mashed potatoes for a crowd.
How to Choose the Right Potatoes for Freezing
For this make-and-freeze scheme to work well, you should use potatoes that are lower in starch. Choose waxy varieties such as red potatoes and Yukon Golds. You could use high-starch potatoes such as russets or baking potatoes in a pinch, but they can become grainy when you thaw and reheat them. Learn more about choosing the right potato for your recipe.
It’s true that raw potatoes don’t freeze well, but mashed potatoes survive the chill if they’re protected by plenty of butter and cream. That means you should choose mashed potato recipes that don’t skimp on the dairy fat. On the other hand, recipes that rely on solely on broth and oil will lose texture when you freeze and reheat them. So, consider this permission to treat yourself to the most rich and indulgent mashed potatoes you can make. You’re doing it for the best reasons, right?
How to Fix Watery Mashed Potatoes
If your thawed and heated mashed potatoes turn out a bit watery (it happens), whip in generous spoonfuls of sour cream or cream cheese to bring the texture back together. Your potatoes will be creamy rather than fluffy, but that’s not a bad thing. Top off with minced herbs and another swirl of butter to make them picture-perfect. Here’s another clever fix for watery mashed potatoes.
Chill out over this favorite Thanksgiving side.
Photo by: Armando Rafael
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For more on Thanksgiving mashed potatoes, head to the Food Network Kitchen app to watch our Food Network Kitchen Q&A with Dana Beninati about all things related to your favorite mashed spud.
When it comes to meal prep — whether for weeknight dinners or holiday feasts — figuring out which dishes can be made ahead and frozen is part of a stress-free strategy. Mashed potatoes are relatively straightforward to make, but they still take time to prep, and they take up stovetop real estate. While most chefs advocate for making them fresh, mashed potatoes can be made ahead and frozen until ready to use.
Follow these tips and tricks to ensure that your mashed potatoes maintain their texture and flavor once frozen and reheated.
“Potatoes tend to get grainy and mushy if there is no fat to coat the molecules,” says Palak Patel, a chef at the Institute of Culinary Education in New York. “The addition of liquid will also form crystals when the potatoes are frozen. Adding any type of fat, butter and/or cream will help protect the consistency of the potatoes — think of the fat as a protective layer.”
Patel says that Yukon Gold potatoes generally freeze better than red creamer potatoes, but that fat remains the critical ingredient. For this Classic Mashed Potatoes recipe (pictured), all you need is potatoes, milk and butter. Ina Garten’s Sour Cream Mashed Potatoes rely on whole milk, butter and sour cream for an ultra-creamy consistency, while Ree Drummond pulls in butter, cream cheese and half-and-half for her Creamy Mashed Potatoes. Alton Brown relies on a duo of half-and-half and grated Parmesan cheese to add fat and flavor to his Creamy Garlic Mashed Potatoes.
When you’re ready to freeze the mashed potatoes, Patel recommends scooping out 1-cup portions onto a parchment paper-lined baking sheet, putting the baking sheet in the freezer until the potatoes harden and then storing the portions in individual resealable, freezer-safe plastic bags. Aaron Deal, chef-owner of River and Rail in Roanoke, Virginia, is a fan of using 1-pint deli containers for storage: Allow the mashed potatoes to cool completely in the refrigerator, then fill each container to the top and secure with an airtight lid. Either way, the potatoes should last for a few months in the freezer. 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.
What if your mashed potatoes turn out watery? Patel advises boiling one single potato, mashing it and adding it to the mixture to reconstitute the creamy texture. If they’re a little on the dry side, add cream, just a little bit at a time, until your potatoes reach the desired consistency.
Published: Dec 1, 2021 · Modified: Dec 31, 2021 by Dani ·
Learn how to freeze mashed potatoes like a pro using this simple tutorial. You will learn how long to freeze mash for and tips for reheating to get a perfect consistency! Mash is a perfect side dish for Thanksgiving, Christmas, or any occasion.
We all know that eating frozen mashed potatoes is just not an option. right let’s get into it.
If you have ever wondered if you can freeze mashed potatoes, the answer is yes and it is pretty easy to do too. Mashed potatoes are staples for so many dishes, the perfect side dish for any meal. Hello Thanksgiving, Christmas, and Sunday dinner! That said, it does take time to prepare but only takes about 10 minutes to eat.
What I do most times when I have a few hours to spare is to make the mash ahead of time, cool it completely, and then freeze it until needed. I find this works best for me because then I can pull some out when I need it for dinner that night or leave it to thaw in the fridge overnight.
Alternatively, I let my slow cooker do all the hard graft. Before you chuck out that leftover or store-bought mash, think again and freeze them.
You can freeze mashed potatoes
- Easy and fuss-free
- It reduces food waste, freezing mash is better than throwing it away in the bin
- Very handy on a busy weeknight, when you need to make dinner fast
- No need to thaw the potatoes, simply heat in the microwave from frozen
- If frozen portions, you can reheat just what you need
How to freeze mashed potatoes (easy and the best way)
Step 1: Make the mashed potatoes as you normally would. Yes, milk, butter, heavy cream, cream cheese, and other ingredients may be added to the mash. The fat helps it freezes well!
Step 2: Allow it to cool fully: keeping hot food in the freezer can cause the temperature of your freezer can alter its temperature, which can affect the other food stored in it.
Step 3: transfer it to portioned freezer-safe airtight containers or freezer-safe bags. If using a freezer bag, make sure to remove as much air as you can to avoid ice crystalization and freezer burn
Step 4: Place in the freezer and store for up 6 months or longer at your discretion.
Alternative methods (portioned frozen mashed potatoes)
For this method, you can use large muffins tins, large silicon moulds, or a lined baking sheet portioned. This way it will be convenient to reheat and use when serving for one or you need it as baby’s food.
- If you found the mash too thin after defrosting and reheating, stir in a couple of cream cheese for a creamier and thicker consistency.
- Before you store the content in the freezer, Press parchment paper over the mash until completely covered before it with its lid, to prevent and minimize ice crystallization on top of the mash. It also means less liquid introduced when reheating.
How to reheat mashed potatoes
You can reheat mashed potatoes on the stovetop, in the microwave, oven, or slow cooker. That said, you can’t reheat mashed potatoes directly from frozen on the stovetop.
I find the best way to reheat mash in the microwave is to defrost it first and then microwave on high at 3-5 minutes intervals depending on the quantity. It is very important that the mash gets heated evenly to avoid the dreaded cold spots.
What will likely happen if reheated directly from frozen is the likelihood of the mash still frozen in the middle, or worse than that – burnt edges. That is not nice as you want the mash to come out fresh and fluffy as you’ve just made it.
How long can you freeze mashed potatoes?
Mashed potatoes can be frozen for a maximum of 6 months. This applies to mashed potatoes that have been prepared without gravy. If you add gravy, the storage limit is reduced to 2-3 months.
How long do mashed potatoes last after being cooked
In the fridge: You can safely keep mashed potatoes in the fridge for up to 3 days. However, if you do decide to keep it longer than 3 days, smell and taste the mash before cooking with it.
In the freezer: store mashed potatoes in the freezer for up 6 months, longer at your discretion.
Looking for the best way to freeze mashed potatoes? You’ve come to the right place! Here’s everything you need to know about freezing, thawing, and reheating:
Can You Freeze Mashed Potatoes?
Yes! You can freeze mashed potatoes for up to six months. But you have to do it the right way to ensure they don’t get mushy and grainy.
How to Freeze Mashed Potatoes
There’s a reason mashed potatoes freeze better than other potato-based dishes: fat content. The more cream and butter you use, the better they’ll hold up in the freezer. Unfortunately, if you made a healthier version with broth or stock, they probably won’t fare very well.
To freeze mashed potatoes:
- Let them cool completely before doing anything. This’ll help keep the creamy texture intact.
- Divide the mashed potatoes into 1-cup portions and place the scoops on a parchment-lined baking sheet, then cover with plastic wrap. Portioning the potatoes out will make life a little more convenient later, as you won’t have to thaw the whole batch and then refreeze what you don’t eat. Plus, refreezing and rethawing multiple times will change the texture of the potatoes in an unpleasant way.
- Freeze the potatoes on the baking sheet overnight.
- The next day, transfer the now-frozen potato scoops into a large freezer-safe bag, container, or individual containers. Label with the date and freeze up to six months.
How to Thaw and Reheat Mashed Potatoes
The best and easiest way to thaw mashed potatoes (and most frozen foods, really) is in the refrigerator. This’ll help preserve the texture and taste. Just transfer the mashed potatoes from the freezer to the fridge the night before you plan to use them. When you wake up, they’ll be thawed and ready to reheat (gently and over low-medium heat).
If you don’t have the time, you can also thaw them on the stove. Just place them in a pot over low-medium heat, stirring often, until the potatoes are completely thawed and heated through.
You can accomplish this same task in the oven, though it will be more difficult to monitor your potatoes’ progress. Set your oven to 350 for 20 minutes to 30 minutes, or until they are heated through.
We don’t recommend thawing/reheating in a microwave. It can be done if you’re in a huge hurry, but the texture may become gummy if you accidentally overcook them.
However you’ve thawed and reheated your potatoes, take a quick bite before serving. If needed, add more cream and seasoning to taste.
When it comes to side dishes (especially around the holidays), you can’t go wrong with a giant bowl of classic mashed potatoes to pass around the dinner table. But when you make too much or want to get a head start on the Thanksgiving menu, you might wonder: Do mashed potatoes freeze well? 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.
How to Freeze Mashed Potatoes
When it comes to freezing mashed potatoes, any recipe will do the trick—as long as there’s cream/milk and butter involved. The fat content in those creamy stir-ins is key to helping maintain the mashed potato flavor and texture you love. To freeze your favorite holiday side, place cooled mashed potatoes in a freezer-safe container ($6, Target), label it with the date, and pop it in the freezer. This method will also work perfectly to freeze mashed sweet potatoes.
How Long Do Frozen Mashed Potatoes Last?
According to the USDA, leftover frozen mashed potatoes will be good for up to two months in the freezer.
How to Reheat Frozen Mashed Potatoes
If time permits, our Test Kitchen recommends allowing frozen mashed potatoes to thaw in the fridge for 1 to 2 days. Once thawed, you can reheat them using one of the following methods:
- Stove top:In a saucepan ($20, Target) over medium heat, stir mashed potatoes occasionally until heated through.
- Microwave: In the microwave-safe bowl, covered, for about 5 minutes. Stir occasionally until heated through. Depending on the power of your microwave, you might need to reduce or add time.
- Slow cooker: Heat in slow cooker ($28, Walmart) on low for 2 to 4 hours, stirring occasionally.
- Oven: In a casserole dish at 350ºF for approximately 30 minutes, or until heated through.
Once reheated, your frozen mashed potatoes should be just like they were freshly made. If the mashed potatoes seem a bit dry or need more flavor, add a splash of cream and a couple of tablespoons of butter to taste. You can season with extra salt and pepper or give your frozen mashed potatoes a creamy upgrade with sour cream and bacon, roasted garlic, or lemon and herbs. Get in front of the holiday rush by making some of our other delicious make-ahead recipes.
EASY way to FREEZE Mashed Potatoes! Follow these step by step instructions on how to freeze leftover mashed potatoes and get the magic trick (cream cheese!) to make them taste great! Never throw away leftover Thanksgiving or holiday potatoes again! I always freeze mashed potatoes to serve for quick weeknight dinners!
Ok, it’s a few days after Thanksgiving and you’re eyeing the mashed potatoes suspiciously that have been sitting in the refrigerator. You don’t think they can last another day in the fridge but you don’t want to throw them away. Why? They were so good! Why else? Think of all the money in butter you spent!
Can you freeze mashed potatoes?
Yes, you can! And you’re going to love how easy this freezing mashed potatoes method is!
How to freeze mashed potatoes:
Place your mashed potatoes in air tight plastic or glass containers with completely sealed lids. Place them in the freezer.
You can also keep them in containers and cover with plastic/saran wrap. I would do double or triple plastic wrap to be safe.
These are the glass containers I use for freezing mashed potatoes. I love these glass containers so much we got rid of all of our plastic tupperware. I’ll never look back!
How much should you freeze? That’s up to you. I like to do 2-4 servings per container to cover dinner.
If you want to freeze individual servings fill a muffin pan with mashed potatoes and freeze it. Once the potatoes are frozen, remove from muffin cup and then freeze in glass containers as instructed above.
How to Reheat Mashed Potatoes
- *MOST RECOMMENDED WAY* Thaw in the refrigerator. Heat in a shallow baking dish in the oven at 350 degrees for about 25-30 minutes, or until any water is evaporated.
- Thaw in the refrigerator. Heat on stove in small pot over medium heat, until the potatoes are thoroughly heated, about 5-10 minutes.
The Secret to Reheating Mashed Potatoes
Add cream cheese in the mashed potatoes before heating. Stir. Heat per above instructions. If you don’t have cream cheese on hand, you can also use sour cream. This will make your frozen mashed potatoes taste extra delicious, even after months of being in the freezer!
For 2 servings of mashed potatoes – add 2 tablespoons of cream cheese.
For 3 servings of mashed potatoes – add 3 tablespoons of cream cheese.
For 4 servings of mashed potatoes – add 4 tablespoons of cream cheese.
How Long do Mashed Potatoes Last in the Freezer?
Mashed Potatoes can last about 10 months in the freezer, but I find that using them within 6 months gives the best tasting potatoes. Make sure to add cream cheese or sour cream to make them extra creamy!
Tips for Freezing Mashed Potatoes
- Don’t freeze in plastic bags, they tend to make the potatoes more watery which you don’t want.
- Mashed Potatoes freeze best when they’re made with milk and butter. The fat helps the potatoes freeze better.
- Now you can make Thanksgiving a little easier by freezing your potatoes a week early!
Pin for later:
Well that’s it! Can you freeze mashed potatoes? Yes! It’s so easy to freeze mashed potatoes if you follow these instructions! Enjoy!
Mashed potatoes are one of those crowd-pleasing side dishes that you can never quite have too much of — until you do make too much, and you’re not sure what to do with the leftovers. Fortunately, experts say those spuds don’t have to go to waste, because you can freeze them. The first thing to know about freezing mashed potatoes is that the process may affect their texture.
“The liquid absorbed by the potatoes while cooking will form ice crystals when they are frozen,” says Martha’s Vineyard- and Boston-based personal chef Carlos Montoya. “This may make them mushy, soggy, or grainy.”
That said, Montoya notes that there are things you can do in the cooking and freezing process that will help the mashed potatoes maintain their consistency. For one, he advises always using russet or Yukon gold potatoes — they freeze better due to their low moisture and starch content.
Below, experts share more must-know tips about freezing, thawing, and reheating mashed potatoes.
How to freeze mashed potatoes
For safety reasons, always freeze mashed potatoes within two hours of cooking them. This will prevent the growth of bacteria that can lead to foodborne illness.
Petranka Atanasova, the food blogger and recipe developer behind Sunglow Kitchen, recommends placing mashed potatoes in a freezer-safe container or plastic bag. If you have a large batch of leftovers, Montoya says you can divide them out into 1-cup portions before freezing them. This makes it easier to thaw only what you need.
When it comes to avoiding freezer burn, the less air in the container the better, says Montoya. Squeeze extra air out of plastic bags before sealing them. If you’re using plastic containers, Montoya suggests either filling them to the top or placing a piece of parchment paper over the potatoes before closing the container.
Quick tip: Chefs say the best way to preserve the texture of mashed potatoes is to add more fat, which acts as a protective coating. If you know in advance that you’re going to be freezing leftovers, Atanasova recommends adding double the amount of butter or cream that the recipe calls for. Otherwise, add more fat right before freezing them.
How long do frozen mashed potatoes last?
According to the US Department of Health & Human Services, frozen mashed potatoes are good for up to two months. However, Atanasova recommends eating them within a month — the more time the potatoes spend in the freezer, the more likely the consistency has been compromised.
You’ll be able to tell if your mashed potatoes have gone bad after thawing them, says Atanasova. If they smell sour, or the liquid has separated from the solid and it doesn’t combine when mixing, you should toss them.
Quick tip: Be sure to label the plastic bag or container of mashed potatoes with the date you froze them so you know when they’ve expired.
How to reheat frozen mashed potatoes
Ideally, Montoya says you should thaw mashed potatoes by placing them in the refrigerator overnight — this way, they’ll not only heat up faster but also cook more evenly. If you don’t have the time, though, experts agree that you can still reheat them straight from the freezer using any of the following methods
Stovetop: Place the mashed potatoes in a small pot over medium-low heat, and add a splash of milk, cream, or half and half. Stir frequently so the potatoes don’t burn on the bottom of the pan, says Montoya.
Microwave: Add mashed potatoes to a microwave-safe bowl and cover them with a towel or lid. Montoya advises microwaving them on 50% power in one-minute increments until hot.
Oven: Preheat the oven to 350 degrees Fahrenheit, add the mashed potatoes to an oven-safe bowl or a pan, and cover them with a lid or aluminum foil. Cook them for 18 to 20 minutes, stirring halfway through.
Slow cooker: Atanasova recommends first pouring a splash of cream into the bottom of the slow cooker to prevent the mashed potatoes from sticking. Then, add the mashed potatoes and cook them on low for three to four hours, stirring at least once an hour.
Quick tip: If your mashed potatoes are too watery after reheating, Atanasova says they probably just need more cooking time for the liquid to evaporate. You can also try adding a small amount of cream cheese thicken them.
Once you freeze mashed potatoes, you can reheat and enjoy the leftovers for up to two months.
The best way to preserve their texture is to add a little extra fat before freezing them and minimize their exposure to air in the plastic bag or container.
Heat up leftovers on the stove or in the oven, microwave, or slow cooker. The slow cooker method takes the longest while microwaving is the fastest — and cooking them on the stovetop will require the most attention, as you’ll need to keep stirring them.
Regardless of which method you use, adding a splash of milk or cream to the potatoes can help revive their texture.
In a previous post I shared my recipe for Slower Cooker Mashed Potatoes. That recipe uses 5 pounds of potatoes, and I often have leftovers when I make it. Sometimes I make soup with the leftovers, but usually I freeze them so that I can easily reheat them for another meal in the future.
Some people don’t like to freeze potatoes, because their texture may change when they’re thawed. That is more likely to be a problem with higher starch potatoes like russets. But, even with those, I’ve found with a small amount of doctoring frozen mashed potatoes can be thawed, reheated and restored for a tasty side dish.
I freeze mashed potatoes in two ways.
Method #1 for freezing mashed potatoes:
Use a measuring cup or large scoop to measure even portions onto a parchment paper lined baking sheet. 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. Date the bag and label it with the portion size. That way you can easily grab however many you need to thaw in the future. These will keep in the freezer for at least 2 months.
Method #2 for freezing mashed potatoes:
Measure mashed potatoes into ziploc freezer bags. I prefer to use quart size bags and fill them with 1-1/2 to 2 cups of mashed potatoes. I use one of these handy Baggy Racks to hold the bags open while I fill them.
Label the ziplocs with the amount of mashed potatoes inside. Flatten them and get out as much air as possible before sealing them. Freeze them flat until they are hard; then they can be stacked in the freezer. They also thaw faster and more evenly when they are frozen flat and thin like this.
To thaw and reheat frozen mashed potatoes:
Put them in a covered bowl and heat them in the microwave at 50% power for approx. 5 minutes, stirring occasionally. (Microwaves vary, so you may need to adapt the cooking time.) Once they’re hot, stir them well. If they are too watery, stir in 1-2 tablespoons of sour cream or cream cheese per 2 cups of potatoes. This will thicken them and restore a more creamy consistency. I don’t find this to be as necessary with Yukon golds, but it is for starchier potatoes like russets.
Using this freezing, thawing, and reheating method, you can cook a big batch of mashed potatoes and enjoy them for several meals.
What would pie be without a side dish of mashed potatoes? How would you make a shepherd’s pie without a topping of mash? But the most important question is can you freeze them to give yourself an endless supply straight from the freezer?
Can You Freeze Mashed Potatoes?
Yes, you can freeze mashed potatoes for up to 6 months. To freeze mashed potatoes, you can freeze them in portions in bulk in a freezer bag depending on how you are likely to use them in future.
Can You Refreeze Mashed Potatoes? No
Do Mashed Potatoes Freeze Well? Sometimes
How to Freeze Mashed Potatoes
First, you need to make your mash. Normally, we wouldn’t include a recipe or recommendation, but the recipe is vital for freezing it. You want plenty of fat and cream to help the potatoes freeze. Normally, potatoes don’t freeze that well.
That’s why we’d highly recommend turning to James Martin’s mash recipe. He notoriously doesn’t skimp on the fat. With 1kg of potatoes, he uses 200ml of double cream and 100g of butter. Creamy, smooth mash that will freeze perfectly – just don’t forget to season with salt and pepper.
Now you’ve made the perfect freezable mashed potatoes let’s look at how you actually freeze them:
There are two approaches when it comes to freezing your mash:
How to Freeze Mashed Potato Portions
If you don’t mind taking a bit of time over freezing your mash, this is the method to use. It’s a little more time-consuming but worth the effort in the longer run:
Once you’ve given your mash time to cool, line a baking tray with greaseproof paper.
- Scoop onto Baking Tray
Scoop your mash onto the tray in even-sized portions. You can use an ice cream scoop here to make your life easier.
- Flash Freeze
Once portioned out, place the tray in the freezer for betwee 30 minutes and several hours to allow your mash portions to freeze.
- Final Freeze
Now that they’re frozen remove the tray, remove the individual portions and place them into a bad then return to the freezer.
How to Freeze Mashed Potato in Bulk
If you’re pushed for time and would prefer to freeze it in one mass then go with this method:
This is a far easier approach. Once you’ve made your mash, you need to allow it to cool to room temperature.
- Bag Up
Transfer the mash to a freezer-safe bag and then squeeze out as much of the air as possible.
Place it in the freezer, and you’re all done.
That was easier! Right?
3 Tips for Freezing Mashed Potatoes
Now you know how to freeze it, we’ve got our 5 top tips which we strongly recommend following when freezing mash to have the best results:
Use Fat (And Lots of It!)
This is no time for a diet. Fatty, creamy, rich mashed potatoes will freeze better than other mash so don’t skimp on the cream and butter when making them for the freezer.
No Need to Thaw Overnight
Mash is one of those great dishes that you can freeze that doesn’t need to thaw overnight in the fridge. Instead, you can use it directly from the freezer.
Consider Freezing in Portions
Freezing anything in portions makes it far easier to avoid wasting it further down the line. It takes a little extra time to do but freezing mashed potatoes in portions is a must!
How Long Can You Freeze Mashed Potatoes?
Mashed potatoes will last for a good 6 months in the freezer. As always, you must label your potatoes with a use-by date, so you don’t let all your effort go to waste.
This is also applicable for dishes that you’ve frozen with a mash topping or filling such as shepherd’s pie or fish cakes.
You Can Freeze Mashed Potatoes for up to 6 Months
How Do You Defrost Mashed Potatoes?
When it comes to defrosting your mash, you have a couple of options, and neither requires much time.
On the Hob: You can reheat the mash straight from the freezer on the hob. Just place your mash in a pot over low to medium heat (the slower, the better), stirring occasionally. It will begin to thaw and then turn into your creamy mash.
Check the seasoning and add in a knob or two of butter for good measure.
Microwave: Place your frozen mash into a baking dish that’s suitable for the microwave and cover. Turn the microwave on for 5 minutes on low power then stir it. Continue to heat in 2 to 3-minute intervals until the mash is hot through and creamy.
Can You Refreeze Mashed Potatoes?
We wouldn’t recommend refreezing mashed potatoes if you plan on trying to use them again as mash on its own. You’ll find it can become quite grainy, which won’t be enjoyable.
The only exception to this is if you have used the mashed potatoes for a pie topping. For example, you could freeze a portion of mashed potato, defrost it, spread it over the top of a pie, cook it and then freeze that pie.
Do Mashed Potatoes Freeze Well?
Fresh will nearly always be better. But, if you plan on freezing mashed potatoes then throw the diet book out the window, forget about your calorie count and load your mash with plenty of cream and butter. It will help the texture and will taste gorgeous too.
If you’ve still got questions about freezing mash or mashed potatoes in general, then these may help:
You certainly can. In fact, you can use the same method whether you’re using sweet potatoes or normal potatoes. You must remove as much air as possible when it comes to freezing them, though.
Yes! In fact, the more fat the better… You need to use lots of milk (or cream) and butter to help it freeze properly.
January 25, 2022 by Karen Stankiewicz categories: Food
It’s easy to go overboard when making mashed potatoes, but that is not necessarily a bad thing. Did you know you can freeze mashed potatoes? Find out how here.
Overestimated how many mashed potatoes you’d need for dinner? Want to cook in bulk to save time and money? You’re in the right place. You can easily freeze mashed potatoes and pull them out of the freezer at a moment’s notice to use in many delicious ways. Let’s take a look at how to freeze mashed potatoes.
Freeze Mashed Potatoes: Simple Steps
Once you’ve made your batch of mashed potatoes, follow these simple steps to freeze them for later.
- Allow your mashed potatoes to fully cool down to room temperature.
- Add them to a freezer-safe storage container, reusable freezer bag, or tightly covered casserole dish and place them in the freezer.
- If using a reusable freezer bag, try and remove as much air as possible from the bag before sealing. A stainless steel or glass straw can help with this.
- Remove when ready to use.
Tip: freshly harvested potatoes contain about 80% water, so while you can freeze mashed potatoes, you’ll want to use them up within a month. Otherwise, the water will start to crystallize and they’ll end up freezer burned.
Can you freeze potatoes? Yes, but there are a few things you need to know. We’ll share our best tips…
Reheating and Using Frozen Mashed Potatoes
If you’ve frozen mashed potatoes, you’re left with the task of reheating them. Luckily, there are a variety of methods you can use depending on the resources you have available to you. You might need to add additional liquid like plant-based or regular milk to create a smooth consistency.
- Stovetop: add your frozen mashed potatoes to a pot and heat over low heat until they start to thaw. Cover with a lid, and stir occasionally until they’re heated through.
- Oven: if you froze your mashed potatoes in a casserole dish, you’ll need to allow them to thaw for a couple of hours in the fridge before placing it in the oven. Bake in a covered dish in the oven at 350F for about 30 minutes, or until the potatoes are heated through.
- Microwave: if you’re short on time, this might be the best method for you. Simply add your frozen mashed potatoes into a microwave-safe bowl and microwave for approximately 3 minutes. Then give the potatoes a stir, and continue to microwave in small time increments until the frozen mashed potatoes are heated through.
- Slow Cooker: for a lazy reheat hack, add your potatoes to a slow cooker and cook on low-heat for 2 hours. Then give the potatoes a stir to check if they’re heated through.
You can eat them as a side with gravy, on top of dishes like shepherd’s pie, or check out our leftover mashed potato ideas for further inspiration.
Don’t toss your excess potatoes! It’s much more practical and economical to freeze them for later use. It’s easier than you think to perfectly freeze potatoes, but you do need to follow a few simple instructions. Here’s what you need to know about freezing potatoes whether they’re whole, cubed, mashed, French-fried, or shredded:
How Long Do Potatoes Last?
It depends on how they’re stored. Uncooked potatoes generally last up to two weeks at room temperature (never store raw potatoes in the fridge — this will ruin the texture) and cooked potatoes will last about four days in the refrigerator. Frozen cooked potatoes, however, will stay good for about a year.
Can You Freeze Potatoes?
Yes! You absolutely can freeze potatoes, and you should if you have an excess of spuds. But there’s one important thing to remember: You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. This water freezes and, when thawed, makes the potatoes mushy and grainy.
How to Freeze Potatoes
The best way to freeze potatoes depends on what kind of potato you’re working with. Here’s how to freeze whole, mashed, French-fried, and shredded potatoes:
Whole or Cubed
It’s not hard to freeze whole or cubed potatoes, but you do need to follow a series of simple steps.
- Peel. This step isn’t required, but it’s helpful because blanching works best without the skin. If you think you may mash your potatoes after they’re thawed, now would be a good time to cube them.
- Blanch. Fill a pot with water and season it with salt. Place the pot over high heat and bring to a boil. Once it’s boiling, drop the potatoes into the water. Blanching time depends on how large your potatoes or potato pieces are — it can take anywhere from three minutes for baby potatoes or small cubes to 10 minutes for whole russets. Remove the potatoes from the boiling water and immediately plunge them into an ice bath to stop the cooking process.
- Dry. Transfer the potatoes to a colander to drain after they have completely cooled. After they’ve drained, place them in a single layer on a kitchen towel. Pat with paper towels to absorb excess moisture.
- Flash freeze. Arrange the potatoes in a single layer on a lined cookie sheet. Freeze at least four hours or up to overnight.
- Freeze. When the potatoes are frozen, you can transfer them to freezer-safe storage bags labeled with the date.
French Fries or Potato Wedges
If your French fries are uncooked, you’ll need to blanch them before freezing (find instructions in the section above). If they’re cooked, however, the process is a bit simpler.
- First freeze. Arrange cooked (and cooled!) fries on a parchment-lined baking sheet. Freeze at least four hours or up to overnight.
- Second freeze. When the fries are frozen, you can transfer them to freezer-safe storage bags labeled with the date.
Here’s another situation that’ll depend on the state of your spuds — are they cooked or uncooked? If they’re uncooked, shred the potatoes with the large side of a cheese grater before blanching (since the potato is shredded, you’ll only need to blanch them for a minute or two). Cooked hash browns are frozen just like French fries.
- First freeze. Scoop cooked (and cooled!) hash browns on a parchment-lined baking sheet. Freeze at least four hours or up to overnight.
- Second freeze. When the hash browns are frozen, you can transfer them to freezer-safe storage bags labeled with the date.
Mashed potatoes tend to freeze better than other types of potatoes, as the fat from butter and cream helps them keep their texture. If you’re planning to freeze the potatoes you’re about to mash, now is not the time to skimp on the good stuff.
Published on January 2, 2022
Can you freeze mashed potatoes? The answer is yes and it is so simple. Whether you need to cook in advance or don’t want to waste leftovers, try these easy tips.
Can you freeze mashed potatoes?
Yes, you can and it is not hard at all. They taste delicious and no one will even notice they were ever frozen.
I love to freezer cook but never thought much about mashed potatoes. Once I realized just how simple this is, I was hooked. It is super easy.
How to freeze mashed potatoes?
- Just place the mashed potatoes inside a freezer safe container. You can also use a freezer bag but make sure all of the air is out. We have used a casserole dish as well with a lid and it did fine. It just needs to have an airtight lid.
- Freeze and reheat when ready to enjoy.
How long do mashed potatoes last in the freezer?
Typically the suggested time frame is up to one month. Any longer and they could get freezer burn due to the amount of liquid in the potatoes.
They have the best flavor when eaten within a month. I would stick to this time frame to ensure the best potatoes.
Make sure to mark your container with the contents and date. This will help make sure you do not forget what it is and how long it has been in the freezer.
How do you thaw and reheat mashed potatoes?
There are several different options and all of them are very simple. You do not typically need to thaw before reheating. It does not take long to reheat frozen mashed potatoes.
Once the potatoes have been heated, I like to add a little extra milk and butter. Stir it all together and enjoy.
Other tasty ideas include a little bit of sour cream or cream cheese to the mashed potatoes. Salt and pepper to taste.
You can use anything you prefer to jazz up the potatoes when reheating. It is also a great time to try new flavors. We like garlic mashed potatoes and you can add any flavor you prefer.
How to reheat in a slow cooker
- Put the frozen mashed potatoes into the slow cooker. Use the low setting for 2 hours. You will need to stir them to make sure they are smooth and creamy. Sometimes they will still have lumps so make sure to give it a good stir to get the desired consistency.
How to reheat in the microwave
- Reheat the mashed potatoes in a microwave safe bowl. Heat for 2 to 3 minutes stirring occasionally. Keep heating in 1 minute intervals until they are heated through. Heating in intervals will ensure that it does not burn or get too dry.
Reheating on the stove top
- Place the mashed potatoes into a pan on the stove top. Warm them on low heat as the potatoes thaw. Stir until they are smooth and heated.
Reheating in the oven
- Earlier I mentioned using a casserole dish to freeze the mashed potatoes. If you did this, allow the baking dish to thaw for a few hours and then place in the oven. Bake covered at 350 degrees for 30 minutes or until they are warm.
Tips and tricks:
- While containers or bags can be used, containers freeze the best. Plastic bags can make the potatoes watery when frozen and can be hard to remove all the air.
- Make sure the mashed potatoes are completely cool before putting in the containers and freezing.
- If the potatoes seem dry when reheating, add a little milk initially. You don’t have to wait until they are heated through to add this.
- Don’t use high heat to warm the potatoes. Low heat is best.
- Freeze in smaller portions. I like to freeze some of the mashed potatoes in individual portion sizes. This makes it convenient for a quick side dish when the entire family is not eating.
- Make double and freeze. I intentionally make extra mashed potatoes to freeze. It does not take any extra time and you have a delicious side dish for later.
Freezing mashed potatoes is easy.
Once you see how simple it is, I bet you will start freezing mashed potatoes all the time. It is perfect for holidays or just busy days when you need to make this in advance.
It is also great for utilizing leftovers so nothing is wasted. Regardless of the reason you are freezing this, it is such a time saver.
Give it a try. I think you will agree how easy it is.
The holidays can be overwhelming, especially if you are hosting a big dinner. But if you have a few special tricks in your back pocket, like how to freeze Mashed Potatoes, the holidays can be much easier than you think.
Hosting a big dinner during the holidays is something I love to do, but let’s be honest, it can be exhausting. I have learned a few tricks over the years to help ease the stress of preparing all the food. Freezing mashed potatoes is one of the simplest ways to free up your time to prepare your home and the main dishes during the holidays.
The other great thing about freezing mashed potatoes, is when there are leftovers. I don’t know about you, but I always seem to miscalculate how many potatoes I need to boil. Either I make too many, or I think there are going to be more people eating dinner, and we end up with leftovers. One of the side dishes that I make my family, that was passed down from my Mom, are Mashed Potato Patties. Leftover mashed potatoes are perfect for that recipe.
Tips for How to Freeze Mashed Potatoes – the perfect Make-Ahead Dish
- Be sure to start with Fluffy Mashed Potatoes that have plenty of creamy, goodness in them. There is nothing worse than dry mashed potatoes.Fluffy Mashed Potatoes Recipe
- After the potatoes are whipped, let them cool slightly, then spread them evenly into a baking dish
- Add butter – we like adding several tablespoons of butter before freezing, this will give the potatoes even more flavor when reheated
- Wrap tightly with plastic wrap. Don’t forget to label them with thawing and cooking instructions
- You can also freeze in a plastic resealable bag or scoop the potatoes into individual portions and freeze.
- To reheat frozen mashed potatoes, let thaw in the refrigerator over night. Then heat in oven at 350 degrees for 20-30 minutes or until heated through
- Slow Cooker option – you can also remove from the freezer, thaw in refrigerator and heat in the Slow Cooker for 2-3 hours or until heated through
- Mashed Potatoes can be frozen for up to 2 months
We are helping you plan your Make-Ahead Thanksgiving. Watch for our Make-Ahead Turkey and also our Turkey Gravy recipe coming this week!
Free Guide Get 14 Recipes You Can Make From Your Pantry
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 (
Can you freeze potatoes? Yes, and with good results. One rule of thumb to keep in mind: raw potatoes don’t freeze well because they contain so much moisture. Fully cooked potatoes (other than casseroles, soups, and other dishes made with rich and creamy ingredients like cheese and heavy cream) don’t reheat well either. If you want to freeze potatoes, you will need to partially cook them before flash freezing.
You can freeze your own shredded potatoes and they will defrost and cook just as well as the pre-packaged kind. Shred the potatoes as directed (place them in a bowl of cold water to keep them from browning), the blanch them in boiling water for about 1 minute. Drain the potatoes, then transfer them to a large bowl filled with ice water. When they are cool, spread out the shredded potatoes on several layers of paper towels and use extra paper towels to blot off excess moisture. Place the cooled potatoes in plastic ziplock freezer bags and press as much air out of the bags as possible before placing in the freezer.
Whether you like them in wedges or matchsticks, fries are very freezer-friendly. Blanch the sliced potatoes for 2 to 3 minutes (depending on the size) in boiling water then transfer to ice water and drain, as described above. We recommend flash-freezing fries to make sure that they don’t stick together in a big clump. Pat the fries dry with paper towels, then spread them out on a parchment-lined baking sheet that is small enough to fit in your freezer. Freeze for 1 hour, or until the potatoes are solid, then transfer to plastic ziplock freezer bags and press as much air out of the bags as possible before placing in the freezer.
Fully prepared mashed potatoes made with butter and heavy cream or milk will freeze and reheat well. Place the cooled potatoes in plastic ziplock freezer bags and press as much air out of the bags as possible before placing in the freezer.
Roasted Potatoes or Hash
If you’re planning to make roasted potatoes or a skillet hash, you can freeze diced or chopped potatoes as long as you blanch them in boiling water for 2 to 3 minutes, then transfer them to an ice bath as described above. Flash freezing is recommended as well.
Published: Mar 13, 2021 · Modified: Mar 22, 2021 by Jessica Fisher
Get a great deal on potatoes? Have extras that you won’t use up before they sprout? Freezing potatoes is a great way to maximize your savings.
Estimated reading time: 5 minutes
Potatoes are ultimate comfort food. So good that you never want to run out. And what about when there’s a killer sale? You want to stock your kitchen and take advantage of a good deal, right?
So you need to learn how you can stash potatoes away for another time.
But, here’s the million dollar question:
Can you freeze potatoes?
You can freeze potatoes. Surely, you’ve purchased frozen potatoes at the grocery store. You know you can freeze potatoes.
However, the potatoes you buy in the freezer section have been treated in a special way that’s not usually available to us home cooks.
You can freeze potatoes at home, but there are some strategies to ensure success. I’ve tried many methods, some that the internet swore would work, and I came up with differing results from those folks. Your mileage may vary.
In my experience, potatoes can go funny in the freezer. I’ve seen all kinds of recipes circling on Pinterest that show folks just chopping potatoes to toss in the freezer. This is a bad move. Trust me. Raw potatoes will get gross. Even cooked potatoes can be fickle beasts.
I’ve tested soups and stews with potatoes in the freezer, and the spuds generally develop a funny texture. The texture change just isn’t worth it for me.
Furthermore, russets aren’t always friendly to freezer cooking. As a general rule, yukon gold and red potatoes freeze the best, but there are ways to make russets work as well.
The trick to freezing potatoes
Freeze cooked potatoes that have been mixed with a good portion of fat, like butter, cream, or olive oil. This is typically done in mashed potatoes or stuffed potatoes.
These methods will ensure potatoes that have great texture before and after freezer storage.
You can freeze mashed potatoes.
Potatoes mixed with a hearty portion of fat, like cream, sour cream, cheese, or cream cheese, freeze very well. There’s something about the combination of cooked potato with these creamy elements that helps them retain a nice texture after thawing.
Try these recipes:
How to freeze mashed potatoes: Prepare the recipe according to the directions. Spoon the mashed potatoes into freezer-safe containers. Chill the potatoes completely before storing in the freezer.
How to serve the mashed potatoes: Thaw the potatoes completely in the refrigerator. Reheat in the microwave or in the oven. Stir to recombine and fluff the potatoes before serving.
You can freeze stuffed potatoes.
Again, with the fat. It seems that this same rule applies to stuffed potatoes. While it does require a bit of extra work before tossing your potatoes in the freezer, the advantage is that your potatoes are all ready to serve once frozen.
Keep a batch of stuffed potatoes in the freezer for quick lunches, snacks, and dinner time sides.
Try my favorite: Ultimate Cheesy Stuffed Potatoes Recipe—they’re only 51 cents/serving!
To freeze stuffed potatoes: Prepare your stuffed potatoes. Chill completely. Wrap in foil or plastic wrap. Place the potatoes in a ziptop freezer bag and freeze.
To reheat frozen stuffed potatoes: Thawed or frozen, the potatoes can be reheated in the microwave, toaster oven, or regular oven.
One source recommends blanching potatoes. That has always seemed like too much work to me. If I’m going to do that work, I’d rather have a freezer meal all ready to go.
How long can potatoes be frozen?
Frozen food is good indefinitely below zero, however time can ravage its tastes and texture. The USDA freezer storage chart recommends 3-4 months for TV dinners and casseroles, in essence what we’re talking about when prepping stuffed or mashed potatoes for the freezer.
So if you see a sale on potatoes, prep these recipes and stock up your freezer for some great savings, but be sure to use it up in the next few months.
These recipes really couldn’t be easier, but having the right kitchen tools can make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for making mashed or stuffed potatoes for the freezer:
- vegetable brush
- potato masher
- Pyrex baking dishes with lids
- sheet pan
- Ziplock gallon freezer bags
- Rubber spatula
- stainless steel mixing bowls
How ’bout you? Have you had good success with freezing potatoes? What’s been your experience? Share in the comments what’s worked well for you.
This post was originally published on December 4, 2010. It has been updated for content and clarity.
By: Angela / Published: February 19, 2015 / Updated: August 2, 2021 / 50 Comments
Whenever my son is home for a visit, the first food he requests is mashed potatoes. That boy loves my mashed potatoes. On my last visit with him in Tennessee, I stocked his freezer and made sure that he could have some of mom’s mashed potatoes whenever he wants them. So often when I do freezer cooking, I forget about the sides. Make ahead freezer mashed potatoes are so great to have on hand. They are a perfect side dish with meatloaf on a busy weeknight, but really they go great with just about any main dish.
Mashed potatoes are one of the easiest comfort foods. Just think how nice it would be to have homemade freezer mashed potatoes on hand, whenever you get a craving for some good old fashioned comfort food.
When making freezer mashed potatoes, I don’t recommend using russet potatoes. Mashed russets and other potato varieties that are high in starch have a tendency to get grainy. Instead, I prefer using a more waxy potato. Red skin potatoes are perfect for mashing and freezing. Plus, you have the added benefit of not having to peel them. I always leave the skin on.
5 pounds red skin potatoes
6 tablespoons butter, unsalted (or more if you really like butter)
8 ounces sour cream
8 ounces cream cheese
warm milk, begin with 1/4 cup and add until desired consistency is reached
salt, pepper, and a bit of garlic powder to taste
Bring butter, sour cream and cream cheese to room temperature.
Wash potatoes, removing any dark or rough spots. In a large pot of salted water, boil potatoes until fork tender. Drain potatoes and return to pot.
Add butter, sour cream, cream cheese and seasonings. Mash potatoes, using a potato masher or hand mixer. Add warmed milk, until desired consistency is reached.
I usually serve some of the potatoes immediately and freeze the rest. To freeze, scoop cooled mashed potatoes into quart size freezer bags. If freezing all of the potatoes, you should have enough to fill 6-7 quart size bags. Make sure any excess air has been removed from the bag and that the bag is sealed completely. Freeze until ready to use.
Mashed potatoes can be thawed in the refrigerator overnight and reheated using various methods, including: on the stove, in the oven, crock pot or microwave. I usually pull a bag of mashed potatoes from the freezer at dinner time and microwave on high 2-3 minutes, then test, and add another minute if necessary. Heating time will vary based on quantity and the wattage of your microwave.
It’s so nice to have a preservative-free side of mashed potatoes ready when you need them!
You might also like this Freezer Lasagna recipe.
The best way to get the most out of your grocery budget is often to buy in bulk. That means buying a large pocket of potatoes instead of buying them loose or ready prepared.
- Types of Raw Potatoes
- Can Raw Potatoes Be Frozen?
- How To Freeze Raw Potatoes
- Step 1: Clean
- Step 2: Chop
- Step 3: Blanch
- Step 4: Dry
- Step 5: Flash Freeze
- Step 6: Pack
- Step 7: Label and Freeze
- How To Thaw Frozen Raw Potatoes
Even though potatoes have a longer shelf life than most fresh produce, a big pocket of potatoes can still be too much to consume before they start going bad.
The great thing about raw potatoes is that they freeze well. This means you can prepare potatoes in advance for a quick-fix meal or freeze extra potatoes to avoid waste and save money.
Here is a guide to freezing fresh potatoes for the best color and quality preservation.
Types of Raw Potatoes
There are thousands of potato varieties around the world. For commercial purposes, these starchy tubers are categorized into groups based on common features.
These groups include russet potatoes, which have rough brown skins, red potatoes, yellow potatoes, white potatoes, and purple potatoes.
Potatoes are also differentiated by their suitability for various cooking methods.
Floury potatoes contain more starch than other potatoes. This makes them most suitable for baking. Waxy potatoes on the other hand are best boiled.
Potatoes are incredibly versatile in savory cuisine. They can be eaten as a side dish or as a main meal such as baked potatoes, soup, or curry.
Preparation methods are endless from roasting and boiling to grilled, puréed, mashed, fried, stuffed, baked, pickled, and dehydrated.
Can Raw Potatoes Be Frozen?
Yes, fresh potatoes can be frozen. Preparing the potatoes properly before freezing is, however, paramount to maintaining good color and texture.
As with most fresh vegetables, it is best to blanch raw potatoes before freezing. Blanching the potatoes in boiling water restricts the natural ripening enzyme activity which causes deterioration in color and texture.
Uncooked potatoes that have not been blanched may turn black on freezing and will have an unpleasant grainy texture once thawed.
Potatoes should not be frozen if they are green, soft, or show signs of spoiling.
How To Freeze Raw Potatoes
Step 1: Clean
Wash the potatoes well. Lightly scrub the potatoes if you are not going to peel them.
Peel the potatoes if desired, however, this is optional.
Step 2: Chop
Cut the potatoes into the desired size pieces either cubed, sliced, halved or cut into fries.
Step 3: Blanch
Heat a pot of water till boiling. Fill a separate bowl with ice water. Throw the fresh potatoes into the boiling water and start timing once the water starts to boil again.
Raw potatoes that have been cut into small cubes or thin fries will only take 3 minutes to blanch, while larger chunks or potato halves will take 5 to 8 minutes.
Remove the potato chunks from the hot water immediately after the blanching time has ended. Submerge the hot potatoes in the ice water to stop the cooking process.
Step 4: Dry
Once cold, remove the potato pieces from the ice water and dry them with a clean kitchen towel. Tossing the cooled and dried potatoes in a bit of vegetable oil is optional.
This is, however, recommended especially if you are preparing frozen fries. This allows for a crispier outer texture when frying or baking the chips and also prevents them from sticking together.
Step 5: Flash Freeze
Spread the potato pieces in a single layer on a parchment-lined baking sheet. Place it in the freezer until just frozen.
This pre-freeze process prevents the potato pieces from sticking together in a clump, allowing you to remove just as much as you need from the freezer at a time.
Step 6: Pack
Once the pieces are frozen, remove the baking sheet from the freezer. Pack the frozen potatoes into resealable freezer bags. Press out any remaining from the bag before sealing.
Step 7: Label and Freeze
Label the freezer bag with the date to keep track of how long the potato have been stored and place them in the freezer.
How To Thaw Frozen Raw Potatoes
Raw potatoes are best cooked from frozen. Remove the frozen pieces from the freezer bag and place them directly in a pot of boiling water or steamer to cook.
To roast the potatoes, drizzle with olive oil if needed, season, and place them in the oven for roasting. French fries can also be fried from frozen.
If you do want to thaw your potatoes before cooking, place them in the refrigerator to thaw for a few hours or overnight.
How long do raw potatoes last?
Fresh, whole raw potatoes can last up to 4 weeks when kept in a cool, dry place. If kept at room temperature, they will only last 1 to 2 weeks.
Raw potatoes that have been blanched will last in the freezer for 10 to 12 months.
Can you freeze raw potatoes without blanching?
Freezing raw potatoes without blanching can be done, however, it is not recommended. Due to the high water content of potatoes, they can turn mushy, watery, or even grainy if not blanched before freezing. You may also find that potatoes that have not been blanched start to discolor and turn black when frozen.
Can you freeze a whole raw potato?
Yes, whole potatoes can be frozen. It is, however, easier to cut and prepare the potatoes in smaller pieces before freezing. To freeze whole potatoes, blanch them for 8 to 10 minutes. Once cooled in an ice bath and dried, you can pack them straight into resealable freezer bags without flash-freezing them.
Potatoes take the first prize when it comes to versatility. Use them in potato salad, soup, curry, frittata, hash, pancakes, fries, roasted, stuffed, or as crisps. There really is no reason to ever waste a potato.
Even better, freezing potatoes means you can have these versatile veggies in stock for a quick meal or barbecue add-on at any time.
Make sure to prepare the spuds properly before freezing and store them in an airtight bag or container. This will protect their flavor, color, and texture. Whether it’s breakfast, lunch, or dinner, potatoes are always a winner.
Potatoes have shaped western gastronomy since the days of the Columbian exchange. There is hardly any country in Europe (or at least Western Europe) and America that doesn’t include potatoes in its most iconic dishes, and it has even been posited that it was the introduction of this starchy tuber that was responsible, in great part, for the development of Old World urbanization in the 18th century. Potatoes also prove themselves to be a great source of potassium, fiber, and complex carbs (which are better for weight control in comparison to simple carbs). rendering them a staple of many diet regimes. Nevertheless, potatoes also tend to go bad rather aggressively. So, if you have bought too much potatoes in your latest grocery shopping, these questions could be in your mind. Can you freeze potatoes whole? How long do potatoes last in the fridge? How to cook frozen potatoes?
Can you freeze potatoes raw?
Yes, you can freeze fresh potatoes in whole or raw form. But uncooked potatoes won’t freeze well. You have to cook them, either partially or completely. Notwithstanding, it’s not really such a complicated endeavor.
How to freeze fresh potatoes?
Before you begin the freezing process, you need to sort the potatoes and discard the ones that look “shady”. Wash and peel the potatoes you selected, removing any impurities.
Since cooked potatoes freezes better, begin the freezing process by cooking them, at least partially. There are various approaches to this:
The first method I’ll be disclosing is boiling. Have a bowl of ice water handy. Slice the potatoes into any size and shape you prefer and, afterward, toss them into a pot of boiling water. Wait until their texture becomes tender but firm at the same time, withdraw them, and quickly throw them into the bowl of ice water to prevent them from completely cooking. After a few minutes in the ice water, put them in a colander or strainer to drain all the excess water and let them cool off for a while. Next, place the potatoes on a tray and push them into the freezer until they’re frozen solid. Transfer to an airtight freezer bag, squeeze to remove the air from inside the bag and seal the boiled potatoes before storing in the freezer.
Alternatively, you can roast the potatoes. Follow all the steps indicated above right until it’s time to drain in the colander. Remove from the colander and throw them on a pan with heated oil of fat, allowing them to be coated. Lastly, resume the freezing process outlined above for these roasted potatoes.
You can also make mashed potatoes directly. After you’ve prepared them, wait a bit until they cool off, pour single-serving portions into airtight bags, and stow mashed potatoes in the freezer.
It’s very important to make sure that no air is left inside the containers where you place the potatoes for freezing, as its presence is what produces those annoying freezer burns that damage the food’s quality.
Does freezing affect the taste of potatoes?
Provided that you followed the steps highlighted above to a tee, the potatoes should not be affected dramatically. Some quality loss is inevitable, but, overall, they’ll still be enjoyable, assuming you don’t leave them sitting in the freezer for too long.
Can you refreeze potatoes?
It’s not recommended that you refreeze potatoes. It’s important to thaw only the portions that are to be consumed, leaving the rest in the freezer. Nonetheless, if you absolutely need to refreeze the potatoes, make sure at least that they’ve not been left outside at room temperature for longer than 2 hours, or that they’ve not been reheated.
How long do potatoes last in the fridge?
Potatoes should remain safe to eat within 3 or 4 days of fridge time, with the refrigerator set to 40º F or below. After that time, they will surely experience spoilage and should be thrown out.
How long can you keep potatoes in the freezer?
The amount of time they last in the freezer in optimal quality depends heavily on the method employed for cooking. Mashed potatoes are better consumed before the first month of freezing, while roasted potatoes can endure a lot longer, lasting up to a full year without considerable quality loss, in the freezer.
Boiled potatoes react in a similar way to the freezer, being able to resist quality loss between 10 and 12 months of freezing. Beyond the timeframes, I just mentioned, they’ll still be safe to consume, as the bacterial activity responsible for causing rot is interrupted. The freezer should be set to 0º F or below.
How to defrost potatoes?
We only recommend thawing the potatoes when they’ve been mashed. You can let them rest in the fridge overnight, submerge the unopened bags under cold water or empty the portions in a microwave-friendly bowl and use the microwave’s defrost function. It’s highly recommended to set the microwave to defrost first – even if you plan on reheating the potatoes in the same microwave later on – and occasionally stir the mash, for that guarantees that it will remain consistent and the moisture is properly absorbed.
How to cook frozen potatoes?
In the case of boiled or roasted potatoes, it’s preferable to cook them in their frozen state, since you risk them turning soggy, especially for potato chips.
In the case of boiled potatoes, you can also consider thawing them slightly if the slices are too large. For that purpose, you can rinse them under cold running water for a bit before tossing them in the boiling pot.
Learn how to dehydrate mashed potatoes for use at home or on the trail.
Dehydrated mashed potatoes are a great addition to your pantry. They re-hydrate very well and can be used at home in regular cooking or for making trail food. Think of them not only as a side dish, but also as an ingredient or thickener in other dishes.
Top Tips for Dehydrating Mashed Potatoes
Before I get to the full recipe, here are the key things to remember when dehydrating mashed potatoes:
- When boiling the potatoes to mash, over-cook them slightly so they’ll mash smoothly.
- Mash potatoes so they’re super smooth, use a little more liquid than usual.
- Do not add milk, butter or fat when mashing. Fat does not dehydrate and will cause dried food to go rancid (read more).
- Ensure the finished potatoes are crisp and brittle not just bendable.
Smooth mashed potatoes that are crispy and breakable.
How to Dehydrate Mashed Potatoes
How to Dehydrate Mashed Potatoes
- 1-3 lbs potatoes any variety
Tried this recipe? Mention @GetGettyS or tag #GetGettyS
2 1/2 lb raw potatoes = 2 cup dried mashed potatoes
Use 1/2 cup dried crumbled pieces per serving
How To Use Dehydrated Potato Flakes
To Re-hydrate at Home (per serving)
At home you have the luxury of having access to all the foods in your fridge and spice cupboard. Go ahead and make the mashed potatoes of your dreams! Add your favorite seasoning and be sure to add a little fat (butter, cheese, sour cream, yogurt, ghee, coconut cream, olive oil, etc.) for extra creaminess. A little colour and flavour from fresh or dried herbs like parsley, dill, chives, etc would be lovely too.
- Cover 1/2 cup potatoes with 1/2 cup boiling water and soak for 10 minutes.
- Place over heat and add butter, milk, grated cheese and seasoning to create your desired flavor and creaminess of mashed potatoes.
To Re-hydrate on the Trail (per serving)
On the trail, I rarely make side dishes like mashed potatoes, one pot meals are more of the norm. However, if you’d like to and you don’t have milk or butter, here’s how to make a side dish of mashed potatoes.
- Cover 1/2 cup potatoes with 2/3 cup boiling water and soak for 10 minutes.
- Place over heat and add 2 tsp powdered milk, 1 tsp cheese powder or grated Parmesan, dash salt, pepper, garlic powder and dried herbs.
- Add a little olive oil or a little extra hot water to reach desired creaminess.
Typically, I use dehydrated mashed potatoes in a full meal like potato, ham and peas. When assembling meals I use this general formula per serving:
- 1/2 cup starch (potatoes, rice, pasta)
- 1/4 cup veggies
- 1/4 cup meat/beans/soy
- seasoning/herbs/spice/sauce leathers
Mix 1 part dried food with 1 part boiling water. Let soak for 10-15 minutes. Heat, taste, adjust seasoning and liquid and continue cooking until desired consistency. Enjoy!
When you have a variety of dried foods in your pantry, you can get creative! This is a green pea and ham dish using dried potatoes and dried mashed potatoes for extra creaminess.
I’d love to hear if you make dehydrated mashed potatoes and how you use them. Are you making them for home or for the trail? Let me know, I’d love to hear about your plans. And, if you’re on social media, take a photo and tag #getgettys so I can see it and like it!
Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener. Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.
In search of the easiest and best make-ahead mashed potatoes? These extra-rich mashed potatoes can be refrigerated or frozen, then reheated when you’re ready to eat.
When it comes to holiday dinners, the more dishes you can make ahead, the better, right?
Mashed potatoes are central to our holiday meals (how else can you make gravy volcanoes?) and they are the easiest thing in the world to make ahead.
Stress-free! (At least the potato part.)
An Easy Make-Ahead Mashed Potatoes Recipe
In this simple recipe we are are mashing boiled potatoes and garlic (a potato ricer is helpful for making everything fluffy), mixing them with butter, cream cheese, yogurt, and a touch of rosemary.
The cream cheese helps fortify the mashed potatoes so they reheat well, and the yogurt gives them a light tang. You could also use sour cream.
Heap the baking dish with the potatoes, and chill until a couple of hours before dinner time, then let come to room temp and bake. Easy!
Make Ahead and Refrigerate or Freeze Your Mashed Potatoes
Once prepared, let the mashed potatoes cool completely, then cover and store in the fridge for up to two days.
You can also freeze these mashed potatoes for up to two weeks. The high fat content in these mashed potatoes means that they will freeze and thaw just fine.
How to Properly Freeze Mashed Potatoes
To freeze, first line your casserole dish with a layer of aluminum foil followed by a layer of plastic wrap. Add the mashed potatoes, cool completely, then freeze in the casserole dish until solid.
Once frozen, use the foil to lift the mashed potatoes out of the pan by lifting up on the foil. This way, the mashed potatoes are molded in the shape of your casserole dish, but your dish isn’t tied up in the freezer for weeks. (The layer of plastic wrap between the mashed potatoes and the foil protects the potatoes from picking up a metallic flavor from the foil.)
Cover the top of the frozen mashed potatoes with plastic wrap and another layer of foil, so the mashed potatoes are completely protected. Freeze for up to two weeks.
Steps for Reheating Mashed Potatoes
Frozen mashed potatoes can either be thawed overnight in the fridge, or warmed while still frozen. Either way, unwrap the block of mashed potatoes from the plastic wrap and foil, and place it back in the original casserole dish. If thawing overnight, cover and place in the fridge.
If your mashed potatoes are thawed, followed the baking directions in the recipe as written. If baking from frozen, add 15 to 20 minutes onto the warming time. You may want to stir the mashed potatoes once or twice while baking to make sure they are warming evenly.
If the frozen mashed potatoes seem a bit watery when reheated, just stir in some more butter or cream cheese.
More Favorite Potato Side Dish Recipes
- Cheesy Funeral Potatoes from Scratch
- Crispy Hasselback Potatoes
- Pressure Cooker Garlic Mashed Potatoes
- Crispy Parmesan Potato Stacks
- Slow Cooker Mashed Potatoes
Do You Need to Use a Potato Ricer?
A potato ricer creates the fluffy texture in these mashed potatoes, but if you do not have a ricer, other methods work, too. Use a hand potato masher or an electric hand mixer but make sure the potatoes are hot when you mash them so they do not become gluey.
Reheating Mashed Potatoes FAQ
Can you reheat or keep warm in a slow cooker? Yes, you can reheat both frozen or thawed make ahead mashed potatoes in the slow cooker. Put them in the slow cooker on low, stirring occasionally. Mashed potatoes that go straight from freezer to slow cooker need to thaw out some before stirring. Turn the slow cooker down to warm when you have heated the potatoes through.
Should mashed potatoes be thawed before reheating? No, you don’t need to thaw the mashed potatoes before reheating them in the oven or the slow cooker. They will take longer to reheat than thawed mashed potatoes, though, so factor that extra time in.
Can you freeze the mashed potatoes in a foil pan and reheat in it? Yes, you can freeze this dish in a foil pan and put the pan in the oven, omitting the plastic wrap placed under the potatoes mentioned above in the How to Properly Freeze Mashed Potatoes section.
Potatoes—including white potatoes and sweet potatoes, will last for weeks at room temperature and up to a month or so if kept in a cool, dark place with good ventilation. (See How to Store Potatoes to learn how to store them properly.) But did you know they can also be frozen and can last for several months if prepped and frozen properly? It’s true, and when you consider that potatoes are often sold in large 5-pound bags, freezing starts to sound like a very smart option. Add in the affordability, versatility and ease of cooking potatoes and you’ll be stocking your freezer with spuds all the time. Plus, for some dishes freezing the potatoes can actually improve their texture and flavor. For everything you need to know about freezing potatoes and sweet potatoes, including how to freeze french fries and mashed potatoes, read on.
How to Freeze Potatoes
The key to freezing potatoes and sweet potatoes—whether for fries, hash browns or even simple roasted wedges—is to partially cook them first. Because they contain so much water, raw potatoes don’t freeze well and can turn mushy, watery or even grainy. Cooking before freezing might seem like a hassle but instead think of it as a time saver. Partially cooked potatoes require less oven time, which is especially helpful for holidays and special occasions when there are a lot of dishes competing for time and space in the oven.
Whether you peel potatoes for freezing is up to you, but as with all ingredients, it’s important to only freeze potatoes that are still at the peak of freshness and not those that should really go in the compost bin. Freeze potatoes in airtight freezer bags, preferably in a single layer for quicker freezing and defrosting, and always date and label the bag, so you can keep track of what’s in your freezer and food doesn’t go to waste.
Frozen potatoes can often be used straight from the freezer, but if do want to thaw them first, always defrost them in the refrigerator. You may find the taste or texture to be a bit different than if you used fresh potatoes, so check doneness to be sure you don’t overcook your potatoes. You can freeze sweet potatoes using the same methods as for regular potatoes but the timing may differ slightly.
How to Freeze Potatoes for Roasting
Freezing potatoes that you plan to roast not only saves time but can actually make for extra crunchy spuds. Peel potatoes, if desired, then cut into wedges, cubes or chunks and blanch in boiling water until they are tender but still have some bite. Cooking times will vary depending on the potato variety and how large or small the pieces you cut them into are, but what’s important is that the potatoes should not be fully cooked. Drain the potatoes then plunge them into a bowl of ice water to stop the cooking process, drain again and let cool completely. Spread the potatoes in an even layer on a baking sheet, making sure they are not touching, then freeze for 6 to 12 hours, or until solid. Next, transfer the potatoes to airtight freezer bags and freeze for up to 3 months. When ready to roast, toss the frozen potatoes with olive oil, season with salt and pepper and roast until golden and crisp.
How to Freeze French Fries
As with roasted potatoes, french fries require blanching, but the extra step has the added benefit of making fries that are crisp on the outside yet irresistibly fluffy on the inside. If desired, peel the potatoes, then cut into thick or thin slices, depending on your preference. In a large pot of boiling water, blanch the fries for about 2 minutes, adjusting the time as needed for the variety and size of the potatoes. Next, plunge the potatoes into an ice bath to stop the cooking process. Drain the fries and let them dry completely then toss in a little vegetable oil—about 1 tablespoon for every 2 pounds of potatoes—spread in an even layer on a parchment-lined baking sheet and freeze until solid, about 6 hours or overnight. Transfer frozen fries to an airtight freezer bag and freeze for up to 6 months. Homemade french fries can be baked or fried straight from the freezer.
How to Freeze Mashed Potatoes
Mashed potatoes often contain rich ingredients, such as cream, sour cream or cream cheese, which helps preserve their texture throughout the freezing and thawing process. Prepare mashed potatoes according to your recipe, then spoon into an airtight freezer bag—or divide your mash into individual portions—let cool completely and freeze for up 6 months. Thaw frozen mashed potatoes in the refrigerator and reheat in the oven or microwave, being sure to stir them before serving.
How to Freeze Twice-Baked Potatoes (Stuffed Potatoes)
Twice-baked potatoes, also known as stuffed potatoes, are perfect for prepping ahead and freezing for quick weeknight meals—as with mashed potatoes, the cheese or sour cream they usually contain helps make them more freezer friendly. Make the potatoes according to your recipe, then let cool completely, wrap individually in foil or plastic wrap, place in an airtight freezer bag and freeze for up to 3 months. You can thaw twice-baked potatoes in the refrigerator or reheat them from frozen in the oven or microwave. Baked potatoes can be frozen the same way, but don’t freeze quite as well because they lack the richness of cheese or sour cream.
How to Freeze Hash Browns
Shredded potatoes for making hash browns, as well as hash brown waffles, hash brown cups and hash brown casseroles, can be frozen for up to a year and can be used straight from the freezer without defrosting (unless the recipe says to thaw them first). Shred the potatoes, holding them in a bowl of cold water while you finish shredding, then drain and blanch in boiling water for about 3 minutes. Drain again and plunge into a bowl of ice water to stop the cooking process, then spread in an even layer on a parchment-lined baking sheet and pat dry. Store the potatoes in airtight freezer bags, so they are ready to be used in any dish calling for frozen hash browns.
How to Freeze Scalloped Potatoes and Potato Gratins
Scalloped potatoes and potato gratins are ideal for freezing, giving you a jump start on dinner. It’s best to cook the dish until the potatoes are getting tender and starting to brown but are not fully cooked. Cool completely, wrap well and freeze for up to 2 weeks. Let thaw in the fridge, then bake until the potatoes are fully cooked and the dish is heated through. If you’re sprinkling your potatoes with cheese, it’s best to add that after freezing, once the dish is back in the oven and almost ready.
Potatoes are somewhat notorious for not reheating well. Baked potatoes, french fries, and hash browns are their best selves straight out of the oven, fryer, or pan, and it’s quite tricky—some would say “impossible”—to return them to their former glory. Mashed potatoes, however, are an exception, which is extremely lucky, as that means you make, freeze, and reheat them for Thanksgiving (or a random Tuesday).
What You Should Be Doing Right Now to Prep for Thanksgiving
Not to alarm anyone, but we are three short weeks away from the United States’ most food-centric…
Why do mashers excel where other taters fail? Their secret is the same as mine: they’re full of butter and cream. Just as my adipose shields me from Oregon’s single week of snow, the creamy dairy pair protects the potatoes from getting effed up in the freezer.
Simply cook your potatoes as you usually would, using a lot of butter and cream—you can use my recipe if you like—let them cool, then get them into a freezer bag, smooshing them down so the bag can lay flat. Store them in the freezer until you are ready to consume them.
The night before you plan to serve them (so, the night before Thanksgiving or a random Monday), take them out of the freezer and let them thaw in the refrigerator. You then have two reheating options:
- In the oven: Spread the potatoes out in a casserole or other oven-safe dish, scatter dots of butter over the top, and splash in a little bit of cream. (For four pounds of potatoes, I use two tablespoons of butter and a quarter cup of cream.) Cover, and let them heat in a 350-degree oven for half an hour, giving them a stir halfway through. The slow cooking keeps them from getting scorched or glommy, and the added butter and cream keeps them form drying out.
- In the slow cooker: Pour the potatoes in your slow cooker and heat on low for two hours. Peek in on them after an hour, and add a splash of cream if they seem a little dry.
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Freezing potatoes is possible, plus, a great way to reduce food waste and easily prep for mid-week meals. Here’s how to do it
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If not all of the potatoes were devoured at dinner, and if you just don’t fancy more potatoes on your dinner menu for the next couple of days, then you might be wondering how to avoid wasting your leftover spuds. Asking whether you can freeze potatoes may seem like a silly question, but it’s really not, as you actually can. So why not give freezing them a go? Not only does freezing potatoes allow you to reduce food waste – and prevent you from wasting money – but de-frosting frozen potatoes will also speed up the cooking process, mid-week.
Whether you’re working with roasted potatoes, mash, or the boiled variety, we’ll teach you the best way to freeze them all. It’s easier than you might think and is a much better option than binning the poor spuds. And if yours are as yet uncooked, find out how to store potatoes so they stay fresher for longer.
For more ways to reduce your food waste, and for plenty of recipe inspiration, why not head over to our food hub.
How to freeze roast potatoes
How you freeze your roast potatoes will depend on how far through the cooking process you are. If you’ve parboiled your potatoes, pre-roasting, and been left with an overwhelming sense that you’ve cooked way too many, there’s still time to make the best of the situation.
Simply remove your excess potatoes, season with salt and pepper, coat with flour and a little fat, then transfer to a container for storage – they can be stored in your freezer for up to four months. When you come to use your potatoes, roast as you usually might for up to 40 minutes. You’ll be surprised just how crispy your freeze-ahead roasties are.
If you’ve already roasted your potatoes, don’t fear, there’s hope for them yet! Place your potatoes into a freezer container – either all together, or in separate single-serve portions. Place in the freezer and store for up to four months. Ensure they’re thoroughly defrosted before using.
How to freeze boiled potatoes
It’s possible to freeze boiled potatoes too, though you may encounter some texture changes once they’re defrosted. This shouldn’t put you off though, perhaps it would just be an idea to mash your potatoes once they’ve thawed to counteract this issue.
To successfully freeze your boiled potatoes, we’d recommend spreading them on a large baking tray for at least the first five hours. From there, they can be transferred into a a single container for easy storage. This step may seem pointless, but it will prevent them from sticking together which is good news in the long term.
How to freeze mashed potatoes
It’s more than possible to freeze mashed potato for future use. In fact, you may be surprised just how much you can speed up your mid-week meals by working with frozen mash. And while it may be tempting to simply shove your mash into a freezer container, and hope for the best, there are a few tips worth considering for a better experience.
We’d recommend splitting your mash into small, round patties wrapped in clingfilm – make sure it’s biodegradable – and storing on a flat baking tray for the first 24 hours. From there, they can be transferred into the same box to free up some space in your freezer.
Aim to use your frozen mash over the next couple of weeks, as it doesn’t tend to store too well.
Published: May 13, 2020 · Updated: Jan 31, 2021 · 1 Comment
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Want to save potatoes for later? Learn how to freeze potatoes, including blanching techniques and tips for cooking with frozen potatoes.
We’re growing (or attempting to grow) potatoes in our garden for the very first time.
I’m both excited and also a little overwhelmed, because I’m usually unable to use a bag of potatoes before they go bad.
It’s mainly an issue because I hate food waste, but also because rotting potatoes smell like death.
And so, when I found myself with a few too many store-bought potatoes, I decided to start practicing preserving potatoes for later.
If you (like me) find yourself with an abundance of spuds, this tutorial is here to help. Here’s how to freeze potatoes (and what to do with them).
Can I Freeze Raw Potatoes?
Potatoes have a high water content, and if you dice and freeze them raw they’ll be ugly afterwards.
The texture will be off, as well as the color. Apparently they can even turn black when you cook them. No bueno.
So no, don’t toss your potatoes into the freezer raw.
And yes, I know blanching potatoes (or anything, actually) is a complete pain. I wish I could tell you to freeze them raw!
The good news is, blanching isn’t complicated, and you can blanch lots of potatoes in a short period of time by working in batches.
How to Blanch Potatoes
Start by cutting your potatoes into whatever shape you’ll want to use later.
I typically cut my potatoes into fries, because that’s the way we typically eat our frozen potatoes.
Cut Potatoes into Desired Shape
If you’re using very small potatoes, such as petite or fingerling potatoes, you can leave them whole. Keep in mind that they’ll take up more freezer space if they’re whole.
Bring a large pot of water to a rolling boil.
And yes, really, a rolling boil. Not a simmer.
Next, I like to use a silicone steamer basket to lower my potatoes into the water. I use this OXO silicone steamer.
If you don’t have one, you could also use a pasta strainer basket (make sure it fits in your pot) or just strain the potatoes out with a large slotted spoon. If you go for the spoon option, you’ll have to work quickly!
Blanch Potatoes for 3-5 Minutes
Blanch the potatoes in the boiling water for 3-5 minutes, depending on how small or large the pieces of potato are. I usually blanch fries for 4 minutes.
Next, here’s what you’re supposed to do:
As soon as they’re done blanching, pull the silicone basket out of the water and put it straight into an ice bath.
Here’s what I actually do (because I do not have an ice maker, and never have much ice on hand):
As soon as they’re done blanching, pull the silicone basket out of the water and put it straight into the sink, rinsing immediately with cold water.
My way works just as well (in my opinion), so if you don’t have lots of ice on hand, just make sure to spray them off with cold water right away.
Next, move the potatoes to a towel to dry.
Dry Potatoes on a Towel
How to Freeze Potatoes
You’re actually going to freeze your potatoes twice.
It’s like twice-baked potatoes, but slightly less exciting.
Line a baking tray with wax paper, and place the blanched, cooled, and dried potatoes on the tray in a single layer.
If you know how you’re going to cook them later, you can go ahead and season them now. When I’m freezing fries, I like to toss them in oil, salt, and spices at this point.
Place Potatoes in a Single Layer to Freeze Season Cut Potatoes Before Freezing
Leave them in the fridge for about 15-20 minutes (until hardened), and then move them into a freezer bag (or another air-tight container).
Label the container, and use the potatoes within a year.
Can I Use Any Kind Of Potato?
In general, waxy potatoes (like Yukon gold) will freeze better than starchy potatoes (like Idaho). That said, I regularly freeze both Idaho and sweet potatoes, and this technique works perfectly.
How to Use Frozen Potatoes
Use them however you’d use regular potatoes! Depending on the recipe, you might need to extend the cook time slightly.
I love to make fries with my frozen potatoes (like these crispy oven fries or these white sweet potato fries).
You can also freeze cubed potatoes for goat cheese mashed potatoes, Instant Pot goat cheese mashed potatoes, fluffy mashed potatoes, or French mashed potatoes.
Freeze whole gold or red potatoes to make these smashed salt + vinegar potatoes, or halved baby potatoes for roasted baby potatoes.
Whatever you plan to do with your frozen potatoes, I recommend having an idea of what you’ll do with them before freezing, so that you can cut them and season them accordingly.
Homemade Mashed Potatoes for the Freezer Recipe
I think one of the reasons that people enjoy my large family freezer cooking days is because I freeze things that folks just haven’t thought about freezing. But I figure if you can buy it frozen at the store, you can freeze a homemade version yourself. : ) And that’s exactly why I decided to share with you this homemade mashed potatoes for the freezer recipe.
Mashed potatoes are the perfect side dish for so many meals. They are also a crucial ingredient of my Shepherd’s Pie. So if I’m going to be making them for Shepherd’s Pie, I might as well make as many as I can and enjoy them for other meals, too.
I bulk cooked 20 lbs of potatoes in my new 14-quart pressure cooker the night before I wanted to mash them. You can find the steps for how I cook potatoes in the electric pressure cooker here. You can also boil your potatoes or bake them in the oven. Besides the electric pressure cooker, boiling potatoes with the skins on is my next favorite way to cook potatoes for homemade mashed potatoes or easy potato soup. You can see how I boil potatoes here in my easy homemade potato soup recipe.
Now, on to mashed potatoes for the freezer.
Trying to figure out if you can freeze mashed potatoes and if so, how to do it properly?
This short guide will look at the process of freezing mashed potatoes, showcasing step-by-step instructions to ensure that it is done properly, as well as highlighting one very important tip that is need to do it right.
Can You Freeze Mashed Potatoes?
Yes, you can freeze mashed potatoes and they hold up pretty well in the freezer, compared to potatoes in general.
It should be noted that if you do not have enough fat in the mashed potatoes before freezing them, there is an extremely high chance that you could end up with a dish that is dried out, has a weird taste or texture after freezing.
Having enough fat in the mashed potatoes is the key to them being freezer ready. Using fat in the form of cream, full fat milk, butter half and half or sour cream is necessary for the dish to freeze well and is also important when it comes time to reheat mashed potatoes.
Best Way to Freeze Mashed Potatoes: A Step-by-Step Guide
Freezing mashed potatoes is an easy process and you just need the finished product and a couple of freezer safe containers to get started.
Below are some steps to follow, to ensure that your dish is frozen properly:
Step 1: Cook The Mashed Potatoes
Before preparing for the freezer, cook your mashed potatoes and remember to add a lot of cream and butter. The cream and butter are necessary for it to freeze properly, so make sure it is super creamy while cooking.
Step 2: Allow to Cool
Before placing the mashed potatoes in the freezer, you should let it cool properly. Hot food in the freezer is a no-no.
Step 3: Place in a Freezer Safe Container
Once fully cooled, you can take your mashed potatoes and place in a freezer bag or container. It is a good idea to write the date on the bag/container, so that you have an idea as to how long it has been sitting in the freezer.
Tip: Individual Servings
It is a good idea to freeze individual servings separately if you plan on eating the frozen mashed potatoes multiple times.
If this is the case, you can separate and place the servings in individual freezer/bags containers. If you are short on containers/bags, you could freeze the individual servings on a baking sheet, then when fully frozen, remove and place in the container/bag.
This will ensure that they are not frozen together and can be quickly removed when needed.
How to Defrost & Reheat Frozen Mashed Potatoes?
If you are planning on defrosting your frozen mashed potatoes in an attempt to reheat them, it is best to leave them in the refrigerator overnight before use.
When it comes to warming up this frozen dish, I have an in-depth guide that looks at the how to reheat properly mashed potatoes properly.