Can you freeze mashed potatoes?

[LulusMom]

I realize this is a very goofy question, but I have some leftover mashers, and we're not going to have a chance to eat them in the next few days. Can I freeze them and then do something like make potato pancakes or something? Thanks in advance for any info.

[jboeke]

I do this all the time because I'll buy a 5# bag of potatoes and mash them all, even though there's only 2 adults & 1 child in my house. I add a little extra milk before I freeze them so I can microwave later (accommodates for drying in microwave) and separate into individual portions in freezer bags. Then I can muke them in the bag and viola, perfect portions of mashed potatoes on demand. Yes, they lose a little something, but they're still homemade and ready to go.

[Querencia]

A good way to freeze mashed potatoes is as the top of a shepherd's pie. Make up any meatloaf mixture, put it in a baking dish, spread the mashed potatoes on top, and freeze. When you bake it, any extra liquid that has accumulated in the potatoes through freezing will just drip down into the meat layer, making it more juicy.

[smaki]

You can freeze. Better fresh. Either way great to fry into a pancake light brown crunchy outside and soft inside.

[Musie]

I freeze any extra mash I have leftover. It's good to have around to make spur of the moment fish cakes for supper. Not sure I'd eat them as is though.

[redfish62]

Potato popsicles!

[LulusMom]

YUM!

[HillJ]

Actually redfish's remarks works for me. If you intend to make potatoe pancakes out of the mash, shape them into patties, lay them in the freezer to harden on a tray and then wrap and bag them in the deep freeze. When you're in the mood for pan fried patties, use a bit of olive oil and butter, s&p and they will taste freshly made.

[Breadcrumbs]

You've already rec'd some great advice LlM. In my experience, mashed potatoes w a higher fat content seem to freeze best.

For example, I make a mashed potato casserole that includes cream cheese and sour cream. I can make this ahead, freeze it and then defrost and bake w no ill effects. I've experimented by baking it off first, then freezing and for whatever reason, the casserole expels water/liquid when during the defrosting process when I do this.

I also mash potatoes w heavy cream for special meals and mr bc freezes individual size portions for his lunches. He says these reheat really well.

[LulusMom]

Oh, these have a nice high fat content. Good news that you've done this before and it works well. I appreciate everyone's help.

[gfr1111]

You can get mashed potatoes frozen in TV dinners, so I assume that you can freeze them without any trouble.

Also, the real problem with freezing most vegetables is that the freezing breaks down the cell walls, turning them into mush. With mashed potatoes, the cell walls have already been broken down into mush, so freezing should not be a problem.

[Crockett67]

What kind of potato did you make them with?

Starch potatoes hold up better than waxy potato mash. I tend to see a little water seperate out when reheating, but stirring them makes them as good as new.

[ipsedixit]

You can, but there will be some loss in texture, esp. depending on how you reheat them.

If it's only going to a "few days" there's really no need to freeze ... mashed potatoes will easily last a week in the fridge.

[LulusMom]

Thanks so much ipsedixit. It's already been a few days, and it's going to be a few more, so I'll go ahead and freeze. Heck, real mashed potatoes, even with some loss of texture, are going to be better than what you'd get most places. Really appreciate your advice.

[ipsedixit]

When you reheat, add a bit of milk (or butter) to help reconstitute them.