Take your make-ahead game up a notch.

By Corey Williams
July 29, 2020
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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 

Jennifer Causey

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: 

  1. Let them cool completely before doing anything. This’ll help keep the creamy texture intact. 
  2. 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. 
  3. Freeze the potatoes on the baking sheet overnight. 
  4. 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

Photo: Alison Miksch; Food Styling: Mary Clair Britton and Kady Wohlfarth; Prop Styling: Prissy Lee

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.