Make ahead Freezer Mashed Potatoes

Stock your freezer up with these easy and convenient make-ahead Freezer Mashed Potatoes. There's nothing better than having homemade mashed potatoes on hand at a moment's notice.

In our house, potatoes are a staple at our dinner table, especially mashed potatoes. Mostly because we grow them in our spring and summer garden, so we always have plenty for fresh eating and even more for preserving. Some years are better than others, but when we are blessed with a bumper crop of potatoes, there's always the question of what to do with all those potatoes? 

Normally, I set aside any potatoes that have nicks or bruises and those get used up first. Any baby potatoes that we get are blanched and stored in freezer bags for roasting and quick meals. The remainder of the potatoes are cured and stored for fresh eating and preserving. If there are any potatoes left after a few months, they will be dehydrated into slices and used for scalloped potatoes and soups.

Freezing mashed potatoes is my favorite way to preserve potatoes. Make-ahead freezer mashed potatoes is a great way to plan for quick meals or to use for the holidays. There's nothing more satisfying than having homemade mashed potatoes on hand at a moment's notice.  

We vacuum seal our mashed potatoes into quart-sized portions, because it makes reheating a snap. Just place the thawed potato bags into a pot of simmering water (not boiling) and heat until the potatoes are warmed through (making sure the water level is high enough to cover the bag completely, and making sure not to let the bags touch the bottom of the pot).  

When the potatoes are heated, cut the top of the bag and spoon the potatoes into a serving bowl. You will be surprised that the mashed potatoes taste just as fresh as the day you made them, and they don't have that leftover mashed potato taste. That's a win-win for me. If you would like to learn how to freeze mashed potatoes to use for future meals, check out my step-by-step instructions below. 

Start by washing the potatoes under running water to remove any dirt or debris. At this point you can peel and cube the potatoes or cook them whole with the skins on. 

Peel and cube the potatoes, add to a large pot and cover with water. Bring to a boil, reduce heat and cook until the potatoes are fork tender. 

Or add the unpeeled potatoes (score the potatoes in the middle with a sharp knife) to a large pot, cover with water and cook until the potatoes are tender. Transfer the potatoes to an ice bath to cool and to loosen the skins. The skins should feel loose, so you can twist the potato to remove the skin.   

Add the potatoes to a strainer to strain off any remaining water.   

Add the potatoes to a kitchen aid mixer bowl or use a large bowl and a hand mixer. Add the butter, cream cheese, warm milk or buttermilk, and salt and pepper, to taste. 

Mix and whip the potatoes using the whisk attachment until the potatoes are smooth and fluffy. Taste the potatoes and add any additional salt if needed. 

Let the potatoes cool completely and then scoop them into bags and vacuum seal. 

The amount of bags that you will get will depends on the number and size of potatoes used, 

Label, date and freeze the mashed potatoes. Store the potatoes in the freezer for up to 3 months. 

If you try this method for freezing mashed potatoes, stop back by and leave a comment letting me know what you think. 

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