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.
How long do these last in the freezer?
I wouldn’t recommend keeping them in the freezer for longer than 6 months.
I’ve frozen potatoes before and they turn dark.
do these?
These didn’t turn brown. I think it has a lot to do with the potatoes you use. The more waxy potatoes like red skins work well.
Why are my potatoes after thawing runny from whey? what may I do to fix?
This is such a great idea. I agree that sides often get the short end of the stick when it comes to thinking about freezer meals. I can’t wait to try this out.
Stopping by from Melt in your Mouth Monday Recipe Blog Hop #216. These sound and look amazing, I am pinning this recipe! I love mashed potatoes but really never make them because they take forever and there would be leftovers that I wouldn’t know what to do with. This really solves both problems!
Great Idea! Will add this to my freezer cooking repertoire!
Hi gals, I would love you to stop by Food on Friday: Potatoes over at Carole’s Chatter to add this to the recipe collection! Cheers!
PS If you would like to be part of the Food on Friday group, just put a reminder in your calendar each week to check out the new theme or email me if you would like a reminder by email. You can also see the themes coming up in one of the tabs at the top of my home page
Great idea! We just purchased a large freezer so I’m on the prowl for great ideas like this. Pinned!
These look great! I love freezer meals. Thanks for sharing at our Living with Style Linky Party and make sure you link up again next week!
Yep, fantastic.