Can I Freeze Mashed Potatoes if There Are Lots of Leftovers? (2024)

FAQs

Can I Freeze Mashed Potatoes if There Are Lots of Leftovers? ›

Yes you can. You can freeze mashed potatoes made with plenty of butter and cream, and then reheat them on the big day using one of four methods. Here's how to ace the time management portion of prepping your thanksgiving dinner.

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.

Yes! Prepare your mashed potatoes ahead of time, ready for when you need them. Refrigerate for up to 3 days and freeze for up to 3 months in an airtight container. Check out the full recipe for reheating instructions (you can reheat your mashed potatoes from frozen)!

Schmidt tells us that, for best results, you can keep mashed potatoes in "a freezer set to 0°F or colder" for "up to one year." At this temperature and for this length of time, frozen mashed potatoes can be thawed and reheated without losing texture or flavor (and without risking the transmission of foodborne bacteria) ...

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."

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.

Freezing mashed potatoes that have no or very few fats is more likely to change their texture, leaving them grainy and mushy. Dairy mixed into the potatoes will be fine, but can you freeze mashed potatoes with toppings like bacon and chives? Yep, these will hold up in the freezer too.

Our favorite method for batch freezing is using a resealable plastic bag. Fill the bag about 3/4 of the way with mashed potatoes and then seal it almost all the way, leaving a small opening for air to escape.

A word about butter: Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.

A: Once mashed they can be frozen but will typically oxidize or turn gray in a matter of days.

Why can't you reheat mashed potatoes? ›

It can be tricky to reheat mashed potatoes on the stovetop because you can sometimes overstir (which leads to gluey potatoes), or understir (which leads to scorched pots). To avoid all this, try a double boiler approach: Place the potatoes in a bowl (stainless steel works best).

You can use milk, cream, half-and-half, tangy buttermilk, or chicken or vegetable stock to rehydrate your mashed potatoes. Start with ½ cup of liquid for 4 cups of mashed potatoes, and add it gradually so you don't end up with potato soup. Adding extra butter is a good idea, too.

How Long You Can Keep Leftover Mashed Potatoes. Mashed potatoes should easily last three to five days in the fridge if stored correctly and within two hours of cooking. This means ensuring there isn't any moisture buildup under the lid that could encourage the growth of bacteria.

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.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Basic methods for freezing potatoes

Lay the potato on a tray without letting them touch each other. Pop the tray into the freezer and, when frozen solid (about six to 12 hours), transfer to a resealable airtight freezer bag, remove any excess air, label and pop back into the freezer.

After cooking the mashed potatoes, Wofford suggests storing them in a heatproof bowl. When it's time to warm up the potatoes, place the bowl over a pot of simmering water. Add an extra splash of cream or milk and another pat of butter to ensure the mashed potatoes don't dry out.

Reheating Frozen Mashed Potatoes

Thaw them in the refrigerator overnight and reheat them on the stovetop. The other methods above can be used, but the stovetop creates the best texture for previously frozen mashed potatoes. If they seem dry, add a splash of dairy or butter while warming.