Best 5 Freezer Mashed Potatoes Recipes
Freezer mashed potatoes are an easy and convenient way to have homemade mashed potatoes on hand whenever you need them. They are also a great way to use up leftover mashed potatoes. Whether you are making them ahead of time for a special occasion or just want to have a quick and easy side dish on hand, freezer mashed potatoes are a great option. With just a few simple steps, you can have delicious, creamy mashed potatoes that are ready to heat and serve in minutes.
Here are our top 5 tried and tested recipes!
FREEZER MASHED POTATOES
You can make mashed potatoes ahead of time and freeze them. This recipe freezes beautifully and reheats in the microwave or oven!
Provided by Christy Jordan
Categories Appetizer
Time 35m
Number Of Ingredients 4
Steps:
- Peel and cube the potatoes. Place in large pot and cover with water.
- Put pot over medium high heat and bring just a boil. Reduce heat to medium and cook until potatoes are tender. Drain well.
- Place potatoes back in pot and add butter and cream cheese. Mix up with potatoe masher until fluffy. Stir in salt and pepper to taste.
- Serve half immediately and place the remaining half in a FoodSaver bag and freeze.
- To serve the frozen potatoes, thaw in the refrigerator over night. Snip one corner of the bag off to vent and microwave 4-5 minutes, or until heated through. Stir well before serving.
Nutrition Facts : Calories 257 kcal, ServingSize 1 serving
FREEZER MASHED POTATOES
Can you freeze mashed potatoes? You bet you can! I always make these potatoes and give them to my kids when they go away to school. All they have to do is keep it in freezer until it's mashed potato time! -Jessie Fortune, Pocahontas, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 14 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through. , Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months., To use frozen potatoes: Thaw in the refrigerator. Bake as directed.
Nutrition Facts : Calories 195 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 173mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
FREEZER MASHED POTATOES
This recipe was sent to me by a former co-worker and reader who responded to my call for Thanksgiving Appetizers a few months back. It is different then the Thanksgiving mashed potatoes and uses the oven to bake them on your serving day. I thought this might be more plausible at Christmas when there is seemingly "less" food being put in the oven than at Thanksgiving.
Provided by Tricia, Once A Month Meals
Categories Side Dish
Time 7h41m
Yield 8
Number Of Ingredients 0
Steps:
- Place potatoes in crock pot and cover with water. Cook on low for 7 hours. Drain water and smash potatoes until smooth. Add in cream cheese, sour cream, salt, onion salt, black pepper and and beat until fluffy. Divide among indicated number of greased baking pans. Dot with butter. Bake at 350F for 30 minutes.
FREEZER MASHED POTATOES
Freezer mashed potatoes are so easy to make. Youwill get the perfect texture to a creamy homemade mashed potato every time.
Provided by Hannah Stewart
Categories Side Dish
Number Of Ingredients 8
Steps:
- Add all ingredients, except milk, into slow cooker.
- Cook on high for 3-4 hours.
- Add almond milk and mash together.
- Season further with salt and pepper to taste if desired.
HOW TO FREEZE POTATOES
I did'nt know what to do with the large quantity of potatoes dh came home with. There is just the 2 of us. I gave away what I could. I did not feel up to making potato dishes to freeze so I found this on the internet. As a test, I just tried this with a few potatoes. I sure was surprised how good they were after they thawed. I cooked them, and made mashed, chopped a couple , and roasted on a sheet pan with oil and herbs. Now I will not have to have potatoes go bad on me. Next, I'll make a little potato salad as a test.
Provided by ohgal
Categories Potato
Time 18m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- 1. Choose potatoes with firm flesh, few bruises, and no sprouts.
- 2. Wash the potatoes. Scrub off the dirt and debris with a stiff-bristled brush.
- 3. Peel the potatoes. Use a peeler to remove the potato skin, or if you're working with new potatoes, scrape it off. Rinse the potatoes to prepare them for blanching.
- 4. If the potatoes are large, chop them in half before blanching.
- 5. Don't cut the potatoes into small pieces; it's better to store them whole if possible.
- 6. Bring a large pot of water to boil over high heat. In the meantime, prepare a large bowl with ice water and set it aside.
- 7. Plunge the potatoes into the boiling water. Allow them to blanch for 3 to 5 minutes. This process cleanses the potatoes of organisms and preserves their flavor and color.
- 8.Remove the potatoes from heat and place them in the ice water.
- Transfer the potatoes directly from the pot to the ice water bath using a slotted spoon or tongs.
- 9. Allow them to cool for about ten minutes.
- 10. Drain the potatoes when they are chilled, and pat them dry.
- 11. Place the potatoes in airtight storage bags. You may also use a freezer-safe container.
- Make sure the potatoes aren't wet when you place them in the bags, or ice will form.
- 12. Put enough potatoes in each bag to make a meal for your family. This way you'll be able to defrost exactly as many as you need at once.
- Store the potatoes in the freezer. They will keep for up to a year.
Tips:
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for smooth and creamy mashed potatoes. Avoid waxy potatoes like Red or New potatoes, as they don't mash well.
- Cook the potatoes properly: Boil the potatoes until they are tender enough to be easily pierced with a fork. Overcooking will make the potatoes mushy.
- Drain the potatoes thoroughly: Make sure to drain all the water from the potatoes before mashing them. Excess water will make the mashed potatoes watery and thin.
- Use a potato ricer or food mill: These tools will help you achieve a smooth and lump-free mashed potato texture. If you don't have either of these tools, you can mash the potatoes with a potato masher, but be sure to mash them until they are very smooth.
- Add butter, milk, and seasonings: Butter and milk add richness and creaminess to mashed potatoes. Season the potatoes with salt, pepper, and garlic powder to taste.
- Freeze the mashed potatoes properly: Let the mashed potatoes cool completely before freezing them. Freeze the mashed potatoes in airtight containers or freezer bags. Mashed potatoes can be frozen for up to 3 months.
Conclusion:
Mashed potatoes are a classic side dish that can be enjoyed with a variety of meals. By following these tips, you can make delicious mashed potatoes that can be frozen and reheated later. This makes them a great option for busy weeknights or when you're entertaining guests. So next time you're looking for a quick and easy side dish, give frozen mashed potatoes a try.
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