Mashed Potatoes are one of the easiest comfort foods. Just think how nice it would be to have homemade freezer mashed potatoes on hand for whenever you need a hug from the kitchen.
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.
What Type Of Potato Should I Use?
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.
Prep Time: 15 min.
Cook Time: 5 min.
Yields: 6-7 quart-sized bags
Ingredients
- 5 lbs red skin potatoes
- 6 tbsp butter, unsalted (or more if you really like butter)
- 8 oz sour cream
- 8 oz 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
Instructions
Step 1: Bring butter, sour cream and cream cheese to room temperature.
Step 2: 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.
Step 3: 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.
To Freeze
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-sized bags. Make sure any excess air has been removed from the bag and that the bag is sealed completely. Freeze until ready to use.
To Serve
Mashed potatoes can be thawed in the refrigerator overnight and reheated using various methods: 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.
What else can I use the mashed potato for?
Freezer mashed potato can also be used as a layer when making shepherd’s pie.
Make-Ahead Freezer Mashed Potatoes
Ingredients
- 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
Instructions
- 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.
- To Freeze 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.
- To Serve 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.
I started freezing left-over mashed potatoes after all the kids left home. Not only are they great as a regular side dish, but I use the frozen mashed potatoes in other recipes like to top off my Shepherd Pie.
homemade frozen mashed potatoes are such a lifesaver. they taste better than frozen stuff from the stores, and are definitely cheaper.
I’m hoping to try this as I have an excess of potatoes and they always go bad or sprout before I use them up. Is the sour cream and cream cheese necessary or just add creaminess? My husband hates sour cream and cream cheese and can always tell if I try to sneak it in a recipe.
Essentially for the creaminess, but I also like the tangy flavor of the sour cream. It is totally fine to omit, but I would add just a little more milk.
My daughter is allergic to cheese. Do you have to have the cream cheese or is it just as good without it?
Even if I don’t get around to freezing, these sound awesome with the cream cheese and sour cream!! Never added more than just milk and butter lol definitely trying!! đŸ™‚
You microwave them in the ziploc? Just to thaw or does that 3-5 minutes heat them through?
Has anyone actually tried this recipe?
Hi all! I have tried to be as plastic free as possible for several years now so the thought of freezing the mashed potatoes in plastic bags turns me off (even though they look amazing). Has anyone tried to freeze this recipe or something similar in quart-size mason jars?
For some reason I’m turned off with skins still on potatoes? I love mashed but not with skins on? What other potatoes could you recommend using?
Love all your recipes!
Hi Diane, thanks so much! you can try Yukon Gold or Russet potatoes for a skin-free version.