How To Freeze Mashed Potatoes?
Learn how I freeze mashed potatoes so that buttery, fluffy mash is always on hand. Potato mash is one of my favorite sides especially alongside sauce-based recipes. I try to always have mashed potatoes in the freezer, as they freeze really well and are such a time saver.
If you found this guide helpful, be sure to check out my article on how to properly reheat mashed potatoes. And if you’re still looking for a French-style mashed potato recipe, I highly recommend mine on my blog, it’s incredibly creamy and always gets tons of compliments.
Why Freeze Mashed Potatoes?
Firstly, if you’ve been asking yourself “Can I freeze mashed potatoes?” The answer is yes! They freeze beautifully and, when made, cooled and stored correctly, can turn out just as good the second time.
I typically (always) make too much mashed potato, so a solution for leftover mashed potatoes is key in my kitchen. To save time when preparing for a big dinner, I make it a few days beforehand and then freeze potato mash for when I’m ready.
For meal prep, you can add thawed frozen mashed potatoes straight into your lunchbox with your protein and veggies.
The Best Method to Freeze Potato Mash
Here is exactly how I freeze mashed potatoes to get like-fresh results:
- Firstly, cool the mashed potatoes completely. This is super important to avoid water droplets forming to make the mash soggy.
- To freeze the mash:
- Option 1: Portion: Spoon it in portions into large ice cube trays or into muffin tins. Freeze it until solid; this should take about 3 hours. Once frozen, pop the individual portions into a freezer safe bag and store in the freezer.
- Option 2: Freeze the whole batch of cooled mashed potatoes in a freezer safe container.
- Remember to remove all the air when freezing the mashed potato in a freezer bag. I like to use a vacuum sealer to extract all the air.
- To reheat mashed potato, here’s a full article on my preferred method. What’s key to remember is to work slowly.
3 Hacks to Freeze Mashed Potatoes (For Best Results)
Freezing mashed potatoes is really simple but there are a few tricks I’ve come across over the years:
- Add fat when you freeze mashed potatoes: I always add the fat (butter, milk or cream) before freezing. This prevents the thawed potato mash from turning out grainy.
- Add flavors after thawing: Add herbs, garlic or cheese after thawing for the most delicious results.
- Label and date: I prefer to use frozen mashed potatoes within 3 months and labeling the freezer safe container helps me keep track when I freeze potato mash.
Dishes to Serve with Potato Mash
Why are my Frozen Mashed Potatoes Watery?
Whenever I chat to friends or see conversations online, frozen, thawed and reheated mashed potatoes becoming watery seems to be the biggest issue and concern. This is likely due to there being not enough fat in the potatoes before freezing. That, and the mashed potatoes could have been over-worked.
My suggestion to avoid watery, thawed out mashed potatoes is to reheat them gently (read more about the 3 methods to reheat mashed potatoes) with warm cream, milk or butter. They need to be whisked lightly or with a silicone spatula and not mashed a second time.
Another little tip is to add a tablespoon of cream cheese if the texture is still broken; it can bring it back together.
Recipe Card
How to Freeze Potato Mash
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Ingredients
- Potato mash fully cooled, see my recipe
Instructions
Before Freezing
- Make sure the potato mash is smooth and well-seasoned and contains fat (butter, cream, or milk), which helps prevent a grainy texture.
- Let the potato mash cool completely at room temperature.
Freezing
- Place the mash into airtight containers or freezer-safe bags. Press out as much air as possible to avoid freezer burn.
- Scoop the mashed potatoes onto a baking tray lined with parchment paper and freeze for about 3 hours, until firm.
- Then transfer the frozen portions to freezer bags for longer storage.
- Label with the date and freeze for up to 3 months.
Thawing
- Thaw overnight in the refrigerator, or
- Reheat directly from frozen using the stovetop, microwave, or oven (add a little milk or butter while reheating). Read my full article about reheating potato mash for more tips.
FAQ
Mashed potatoes made with milk, butter or cream will generally last 3 to 4 days in the fridge when stored in an airtight container.
Yes, in fact, mashed potatoes with milk, cream or butter like my pommes purée recipe freeze better than plain mash will. The added fat helps keep them smooth and prevents that dry, grainy texture.
Freezing can change the texture a little, sometimes making them a bit looser or less fluffy. But if they contain enough butter or cream and are reheated gently with a little liquid, they return to a smooth, creamy consistency.
