Mashed potatoes are one of the most epic side-dishes of all time. They are the safest choice for any dinner: they go well with everything and pretty much everybody likes them. This is also the reason why I often make too much, ending up with lots of leftovers. There are many fun ways to use up leftover mashed potatoes, but sometimes I’m really not in the mood to cook the next day or I don’t have time. Luckily, freezing mashed potatoes is always an option (see also Can You Freeze Boiled Potatoes). In fact, I often make extra mashed potatoes to freeze on purpose. A portion of mashed potatoes you can have ready within minutes always comes in handy (see also Freezing KFC Mashed Potatoes).
How to Freeze Mashed Potatoes
Freezing mashed potatoes (see also Freezing Roast Potatoes) is really easy. The only rule you have to follow is to let them cool down before freezing. You can freeze them in a plastic container, a freezer bag, or maybe even an oven-safe dish so you can transfer it straight into the oven when you want to reheat it. Just make sure to close the container tightly with a lid or cling wrap before freezing.
Frozen Potatoes Shelf Life
Keeping mashed potatoes in the freezer for too long is not the best idea (See also Can You Freeze Mashed Sweet Potato?). They usually stay good for up to a month. They will be edible afterwards too, but the texture might begin to degrade.
Thawing and Reheating Mashed Potatoes
When it comes to mashed potatoes. There is really no need to thaw them before you start reheating. While you can let the mashed potatoes thaw in the fridge (this will make them warm up faster), you can also go straight ahead to the reheating step.
There are a couple of different methods for reheating mashed potatoes and we’ll go over each of them below. But first, here is a tip for making your frozen mashed potatoes taste better when you reheat them. The trick is to add a bit of fresh butter when reheating the potatoes. This will help the mixture feel more creamy. You can also use cream instead of butter or even both if you prefer.
Reheating Mashed Potatoes on the Stovetop
To reheat mashed potatoes on the stovetop, simply dump them into a saucepan, pan, or dutch oven – anything that’s big enough and start reheating over low heat. Adding a bit of butter or cream at the beginning will help prevent the potatoes from sticking to the bottom of the pan. Stir the potatoes frequently until thawed, then put a lid on them and cook for a few more minutes.
Reheating Mashed Potatoes in the Oven
This method is especially convenient if you freeze your mashed potatoes in an oven-safe dish. If that;s the case, your potatoes can go straight into the oven, otherwise transfer them into something suitable for reheating in the oven. Letting the potatoes thaw in the refrigerator for a couple of hours will help them reheat more evenly. When reheating, cover the potatoes with a lid or aluminum foil. Turn the oven to 350 and wait for 30 minutes or so.
Reheating Mashed Potatoes on the Microwave
Reheating pretty much anything is easy in the microwave. However, getting the settings right so that your food is hot and the plate doesn’t burn your finger is a bit tricky. It will depend on the microwave in question and is best learned through trial and error. In any case, you’ll want to nuke the taters for 2 or 3 minutes first. Then, take them out and stir them. Let heat again for a minute or so. Redy!
