Anyone try freezing mashed potatoes?

[baseballfan]

Every few weeks I like to do a marathon cooking day and freeze meals for future use. My son loves mashed potatoes but I don't always have time to make them. Has anyone tried making a big batch and freezing them in smaller servings?

[jdm]

The more fat in your potatoes, the better they will freeze. If you add a little cream cheese as well as butter and heavy cream, they are almost (not quite) as good as fresh when you reheat them.

[lemondrop]

I freeze mashed potatoes all the time. When defrosted, they look a little funny - the water in them separates out somewhat. But when you heat them, and stir them well, they come together beautifully. Maybe not exactly the same taste as fresh - but very good! And, I reheat in the microwave on half power.

[phillyjazz]

Invest in a vaccum sealer (Foodsaver is one name brand.) You can freeze just about ANYTHING with these puppies, thaw them a little, and drop the bag in boiling water. Even GRILLED RIBS keep the smoky taste like they just came off the fire. Easily worth the $80.00 or so (and price of bags ..)

[renov8r]

The key is the reheat.

I have had zero luck getting anything other what I would term a "double baked" potato texture -- my guess is that the texture that we associated with fresh mashed potatoes can only be created by the steam of the fresh hot potato. Whether you reheat in a microwave or a convection oven or a regualr oven the steam never permeates the mass inthe same way as it does when taking fresh hot taters and adding the dairy. It makes sense too, as a ricer more quickly separates the cooked spud into something grainy, allowing even exposure to the steamy mass.

Of course what you end with it still tastier than anything from KFC or a box, it just won't have that "Sunday Dinner" texture.

[baseballfan]

I think you must be right about the steam factor. With that being said, if they do better than the boxed or prepared varieties then it will still work for a busy weeknight.

ccweb...do you first defrost and then reheat in the microwave?

[ccbweb]

You know, I haven't...I bet that would make a big difference. Probably do even better to defrost then toss them into a pot with a bit of milk and warm them that way.

[baseballfan]

I'm going to cook a batch this weekend and freeze. I'll let you know in the coming weeks how it all turns out.

[FoodFuser]

Specific to "how to reheat?":

I freeze mashed taters in the square containers sold specifically for "freezer storage". Very thick walled (at least 1mm); not the thin walled disposable types. (They come in at least 3 heights, with the same 4" x 4" footprint, making for easier cabinet storage; all sizes use the same lid.) The density of the frozen taters make it a food that attracts "hot spots" when microwaved, so I bring them back 1 minute at a time, stirring between re-zaps. If not stirred, you will have both superheated and still-cold spots.

Gravy made from flour comes back well, too. Bring it back the same way as taters.

[ccbweb]

They do fairly well in my experience. Perhaps a bit grainy once they're defrosted, but still very very tasty.