I absolutely love the comfort of creamy, buttery homemade mashed potatoes – they are a comforting side that we eat year-round, perfect with roasted chicken, chicken schnitzel, pork schnitzel, creamy garlic chicken, beef pies, chicken mushroom pie, goulash … basically any meal where we need something creamy and dreamy to enjoy with the main event. I’m also a firm believer that you only need four ingredients for the best mashed potatoes – potatoes, butter, milk and salt.
Weeknights can be busy, and on nights where I need to get dinner on the table quickly, there is nothing more satisfying than being able to simply heat some delicious mashed potatoes that I’ve made ahead of time in bulk and frozen. No peeling, no waiting for the water to boil, no mashing, no washing up an additional pan – just gloriously buttery and silky smooth mashed potatoes ready for exactly when I need them.
My Freezer-friendly Mashed Potatoes recipe includes full details on how to heat your mashed potatoes from both refrigerated and frozen (it’s easy!) and this method for making the mashed potatoes happens to be one of the simplest I have tried, while producing the creamiest, smoothest, most delicious results.
Can I freeze mashed potatoes?
Yes! And no one will ever know they were frozen. There are a few tips to make them extra creamy and dreamy (extra milk and butter!) and the key is in how they are stored. Smaller containers holding roughly 500 g (1 lb) are best as they allow for the mashed potato to be reheated evenly and consistently.
How do I make my mashed potatoes extra creamy?
Don’t skimp on the butter, use warm milk (it incorporates better) and use a fine potato masher or potato ricer (small holes = finer potato and smoother mashed potatoes). If you want to go the extra mile, pass your mashed potatoes through a drum sieve to truly get the restaurant quality experience (I rarely do this).
Can I add extra flavours to the mash?
I like to keep mine simple, but you could add some grated parmesan or other cheese, such as cheddar, colby, gruyere, gouda or even mozzarella. You could also stir through some finely chopped spring onion (scallion) or chopped flat-leaf parsley. If you love spicy food, you could sprinkle on some chilli crisp oil or harissa at the end. You could also top the mash with some crispy, finely chopped cooked bacon or crispy fried onion
If you enjoyed Freezer-friendly Mashed Potatoes, I think you’ll love:
Potato Gratin Recipe
Hasselback Potatoes Recipe
Easy Cheat’s Potato Bake Recipe
Oven Baked Crispy Potato Wedges Recipe
The BEST Roast Potatoes Recipe
Freezer-friendly Mashed Potatoes
“We call these ‘hotel potatoes’ in our house as they are like perfect restaurant-quality mashed potatoes.” Share Pin Recipe PrintIngredients
Instructions
- Boil the potatoes – Place the unpeeled potatoes in a large pot, add 3 teaspoons of the salt and add water to cover the potatoes by at least 8 cm (3¼ inches).
- Bring the water to the boil, then reduce the heat to a rapid simmer and cook the potatoes for 15–20 minutes or until a fork can pierce the centre easily.
- Drain and remove the skins – Drain the potatoes and, once they have slightly cooled, peel off the skin. It will come off easily (you can use a butter knife and I use a clean tea/dish towel to hold the potatoes if they are too hot to handle).
- Mash – Place the potatoes back into the warm pan and mash them using a fine potato masher (one with small holes) OR pass the potatoes through a drum sieve (see note 3).
- Add milk, salt and butter – Add the milk, remaining 1 teaspoon of salt and the butter to the potatoes. Use a spatula to combine.
- Store – Store the mashed potatoes in airtight, freezer-safe containers. I find a container holding 500 g (1 lb 2 oz) is perfect for one family dinner serving (and this recipe makes approximately three of these containers, depending on the size of your potatoes).
- Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheating instructions from refrigerated – Microwave the mashed potatoes on High for 2 minutes, lid ajar. Stir well and microwave for a further 2 minutes, lid ajar. Allow to stand for 1 minute before serving. For extra creaminess, stir through an additional ¼ cup (60 ml) of milk or ¼ cup (60 ml) of thickened (whipping/heavy) cream.
- Reheating instructions from frozen – Microwave the mashed potatoes on High for 4 minutes, lid ajar. Stir well and microwave for a further 4 minutes, lid ajar. Allow to stand for 1 minute before serving. For extra creaminess, stir through an additional ¼ cup (60 ml) of milk or ¼ cup (60 ml) of thickened (whipping/heavy) cream.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
MAKE AHEAD
Prepare your mashed potatoes ahead of time, ready for when you need them. Refrigerate for up to 3 days and freeze for up to 3 months in an airtight container. Check out the full recipe for reheating instructions (you can reheat your mashed potatoes from frozen)! Reheat refrigerated mashed potatoes for 4 minutes and frozen mashed potatoes for 8 minutes or until piping hot. See the full recipe for exact details, or see below for instructions to reheat on the stovetop or in the oven.LEFTOVERS
Refrigerate or freeze mashed potato leftovers as per the recipe and use them in another dish. Try my delicious, family-friendly Cottage Pie. Reheat refrigerated mashed potatoes for 4 minutes and frozen mashed potatoes for 8 minutes or until piping hot.- Reheating on the stovetop – Place the frozen mashed potatoes in a covered saucepan over low heat. To remove the mashed potatoes from the container, you may need to run it under hot running tap water for a 1 minute to loosen the edges and allow it to pop out easily. Add a splash of milk and stir frequently as the mash slowly thaws and heats through. This can take around 15–20 minutes, depending on the amount. Stir well to restore creaminess, adding more milk or butter if needed.
- Reheating in the oven – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Transfer the frozen mashed potatoes to an ovenproof dish, cover tightly with foil, then bake for 30–40 minutes, stirring once or twice during cooking. Add a little milk or butter if needed before serving.
Elma says:
We call these “hotel potatoes” in our house as they are like perfect restaurant quality mashed potatoes.
I couldn’t get potatoes all the same size, so ended up peeling and cutting up large ones to all the same size but still turned out perfect!
Nicole says:
This is just lovely feedback, Elma. Thanks so much for sharing and for rating the recipe. Nic x