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 2 oz) 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 parsley. If you love spicy food, you could sprinkle on some chilli crisp or harissa at the end. You could also top the mash with some crispy, finely chopped cooked bacon or crispy fried onion
What are some other comforting potato side dishes?
If you are a big fan of hot potato sides, I think you’ll enjoy: Potato GratinHasselback PotatoesEasy Cheat’s Potato BakeOven Baked Crispy Potato WedgesAir Fryer Chips No reviews Note 2 – Why is warm milk best for mashed potatoes? It’s much easier to incorporate the milk into the potatoes if it’s a similar temperature and it results in a smoother mashed potato. Place the milk in a microwave-safe mug and microwave it on High in 30-second intervals or warm it on the stovetop. Note 3 – Ever wondered how restaurants get their mashed potatoes so smooth and creamy? They pass their mashed potatoes through a drum sieve (which can be time-consuming and fussy). You can get equally amazing results by using a fine potato masher (small holes = finer, smoother mashed potatoes) or, even better, a potato ricer, which I find to be the quickest and easiest method (you can even add the cooked unpeeled potatoes directly into the ricer if you don’t mind fragments of potato skin in your mashed potatoes). My preference is to NOT use a blender or food processor as this can result in too much starch being released and gluey/sticky potatoes.
Make ahead
Can I make mashed potatoes ahead of time? Yes! 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.
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. See the full recipe for exact details.
