Freezing Mashed Potatoes is not as hard as you might think. And if you haven’t had good results in the past, don’t worry, as I will share with you a little trick to make any mashed potatoes freezer friendly.
SO, how can you freeze mashed potatoes? What’s the trick?
The trick in freezing mashed potatoes lies on extra ingredients. To keep the mashed potatoes from turning dry and have that weird texture after defrosting is to add some extra ingredients to it before freezing it and after defrosting.
Why to freeze mashed potatoes?
I freeze mashed potatoes for a few reasons:
- It helps me save money. Buy buying potatoes in big quantities when they are on sale, I can save money, and although the savings are great, I don’t want to eat potatoes for the weeks to come, so I freeze them.
- To be lazy. Yup, that’s another reason, and very valid if you ask me. You see, when preparing mashed potatoes, is almost the same amount of work, to make some or a lot. So, once I start peeling the potatoes, I might as well peel a bunch, cook them and get it over in one go, rather than a little each time I need it.
- Time-saver. As I just said, if I sarted, let’s make it count. And later, I can have 5 or more bags ready to be reheated with no effort, and dinner is served! Well, add something to the potatoes of course, but you get the idea.
First, you need the mashed potatoes, right? So just make them as you normally would.
Wash the potatoes, peel them, cut them, place them in a pot with enough water to cover them, and bring the water to a boil and cook the potatoes until they are really soft and then it’s time to mash, mash, mash, or as my son says smash. He still says smashed potatoes instead of mashed potatoes.
Freezing Mashed Potatoes:
After you have your mashed potatoes, is time for the extra ingredients to make any mashed potatoes freezer friendly.
And those are milk, cream cheese, and butter. Make your mashed potatoes as creamy as possible. This combination will freeze amazingly!
Don’t skip these ingredients, or your mashed potatoes will taste rather funny and with a rough texture instead of smooth. And then just place them in zip-lock bags, tapper ware or your desired container and take them to the freezer.
Also, after defrosting and reheating your mashed potatoes you need to add some more milk and butter, not so much this time.
Besides helping your mashed potatoes maintain a smooth feel and good flavor after defrosting them, it will help with the reheating process avoiding burns.
Mashed potatoes can be thawed in the refrigerator overnight and reheated using various methods, or can also be reheated without thawing, being a lifesaver if you need a side dish last minute.
How to reheat your frozen mashed potatoes?
Stovetop: Place mashed potatoes in a pot, and add some extra milk, (add accordingly to a number of mashed potatoes you are reheating), you can thaw it, but also works just fine if is still frozen. Reheat the mashed potatoes over low heat, and stir occasionally.
Microwave: First slightly defrost your mashed potatoes to be able to remove them from the zip-lock back or any other container, place the mashed potatoes directly on your plate if you’re reheating only for you, or on a bigger container that is microwave friendly, add some butter and milk, and then heat up for 30 seconds to a minute depending on the amount (small or large), and stir. Reheat for an extra 30 seconds at a time, until you reach the hotness you desire.
Crock pot: (or slow cooker), using the crock pot to reheat your mashed potatoes is not much different from the options mentioned above. Again, place some butter and milk, place your frozen mashed potatoes, and let it reheat in your crock pot set on low. Allow at least 2 to 3 hours to fully reheat, and don’t forget to stir occasionally.
Finish by adding condiments to your taste, like salt, pepper, sour cream, etc.
Give it a try and test this little trick. Now you know how to freeze mashed potatoes and have another freezer friendly side to add to your freezer meals and make-ahead to complement any meal you want.