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: 25 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.
Mashed potatoes are one of the best sides ever. This is an awesome idea.
Best idea ever! We love our mashed potatoes in the south, and this is a HUGE time saver. Thanks!
I love this! I love mashed potatoes, but I rarely make them because they take so long. Now I can just make up a big batch and be done with it.
I didn’t realize you could freeze mashed potatoes! I am going to do this – and red potatoes are my favorite, so that works really well!
Yum this is a great idea! Super convienet for busy days after school!
I love make ahead anything because it makes my life so much easier. I didn’t know you could freeze mashed potatoes though.
I never knew you could safely freeze mashed potatoes! I love that and now I will have to freeze some!
I wasn’t aware that this was even possible. I’m always looking for some great make ahead recipes that don’t include a bunch of vegetables (I eat like a kindergartner) and this is perfect!
I never would have thought mashed potatoes could be frozen! I will try this!
These look so good. I love mashed potatoes with some peel in them. I HATE that instant potatoes are hubby’s favorite!