Yes, you read it right. You can in fact freeze mashed potatoes. Have you ever made a batch only to find you have an entire pot leftover? Or am I the only one that seems to make enough potatoes for 12 people when I’m feeding four? Either way, you don’t have to waste them — you can freeze them!
If you haven’t caught on already from reading my posts on One Cheap Utah Chick, I am a freezer fanatic. I heart my freezer. Seriously I asked for it for a Valentine’s Day gift — so romantic, I know. You would be surprised what you can freeze and while I don’t have time to list them all, I do have time to talk about freezing mashed potatoes.
Keep reading to learn how to freeze mashed potatoes…
There is also another reason to freeze mashed potatoes: spoilage. I had a load of white potatoes from Bountiful Baskets (for two weeks in a row we kept getting them) and they don’t have as long of a shelf life as Russet potatoes. So, I decided to cook them all up into mashed potatoes, then freeze those potatoes so that they don’t go to waste.
But, do not just throw them in a freezer bag and toss them into the freezer. Why?
First, you will have to reheat all of those potatoes, which means once they’re reheated that’s the last time (you can/should only reheat food twice for food safety reasons). So if you don’t eat them all that time, the rest goes in the trash — and what a waste. But, also they stick to the sides of your bag and it is a gross nasty mess.
On a parchment lined cookie sheet, scoop out your mashed potatoes into even little clumps. You can flatten them into discs if you like, but try to keep your dollops even sized. Place the entire tray into the freezer and freeze the mashed potatoes until they’re solid — I left mine overnight, but you will probably be fine if you wait two hours. I froze mine into half cup portions.
Put the frozen potatoes into a freezer bag. Then, put them back into the freezer. When you’re ready to use them, take out the amounts you need, reheat them in the microwave or on the stove top. You may need to add a little milk during the reheating process to cream them back up. Even better, toss them in the oven on a cookie sheet, while frozen, and reheat them. They get a twice baked consistency on the inside, and crisp up on the outside. They’re like little crunchy clouds of spudĀ heaven.
What is nice about the small servings is now you have individual servings of mashed potatoes. So say the hubby wants to take some mashed potatoes to work, he can pull out one, bag it up and take it to work without taking the entire bag.
There you have it. No wasted mashed potatoes or in my case, wasted fresh potatoes. And, if you’re in a hurry, you don’t have to wait to boil and then mash potatoes — and you sure don’t have to use any potato flakes to get your quick fix of mashed potatoes. We have some Salisbury steaks in our freezer from my last freezer cooking session and now I have premade mashed potatoes to go along with them!
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Don’t forget to follow my Freezer Cookin’ board on Pinterest too. There you’ll see all the recipes and freezer cooking ideas I pin to inspire you for other freezer cooking sessions!