Can You Freeze Mashed Potatoes?

What happens when you freeze mashed potatoes

Potato starch is what suffers in the freezer: plain, lean mash thaws grainy and watery. Fat is the fix. Mash made generous with butter, cream, or a spoonful of cream cheese comes back nearly smooth, because the fat coats the starch and keeps the water from walking out. USDA files these under meatless leftovers at 1–2 months in the freezer. Plan on beating them again on the way to the table, and plan on serving them with something — gravy, a pie topping, a skillet — rather than on their own.

How to freeze it right

1. Mash them rich: extra butter, cream, or cream cheese freezes far better than a lean mash.
2. Cool them in the fridge before they go anywhere near the freezer.
3. Portion single servings — scoop them onto a sheet pan, freeze solid, then bag the pucks.
4. Press the air out and freeze the bag flat.
5. Date the bag.

Thawing and using it

Thaw overnight in the fridge, then reheat low and slow: a covered pan with a splash of milk, or a bowl in the microwave stirred every so often. Beat in a knob of butter at the end and they pull back together. They shine under gravy, on top of shepherd’s pie, or fried into potato cakes.

Can you refreeze it?

Fridge-thawed mash can be refrozen safely, but it turns pastier each round. Freeze it in single portions and thaw only what’s going on the plate.