These freezer mashed potatoes stay creamy after months in the freezer, thanks to cream cheese and butter. Make them ahead for holidays or busy weeknights.
These freezer mashed potatoes take the most last-minute side dish off your list. Make a big batch weeks ahead, freeze it in single scoops or a whole pan, and reheat it to creamy, buttery mashed potatoes that nobody will guess came from the freezer. They are a lifesaver for holidays and a quick side for any weeknight.
Mashed potatoes have a reputation for turning watery or grainy when frozen, and plain ones do. The fix is fat: cream cheese, butter and sour cream coat the potato starch so it cannot weep water as it thaws, and Yukon Gold potatoes, which are naturally creamy, hold their texture far better than starchy russets. A splash of milk when you reheat brings them right back.
We froze these mashed potatoes in scoops, bags and foil pans, then reheated them in the oven, microwave, slow cooker and on the stove to find the methods below. The scoop method is our favourite: freeze individual portions on a tray and take out exactly what you need. Serve them alongside freezer chicken marinades or a freezer chicken pot pie for a dinner almost entirely from the freezer.
Why You’ll Love These Freezer Mashed Potatoes
Creamy after freezing. Cream cheese, butter and sour cream keep them smooth, not watery.
Holiday stress, solved. Make them weeks ahead and free up the stove on the big day.
Portion as you like. Single scoops for weeknights, a whole pan for a crowd.
Five ways to reheat. Oven, microwave, stovetop, slow cooker or straight from frozen.
Naturally gluten free and vegetarian. A side everyone at the table can eat.
Here is what people say after making these freezer mashed potatoes at home:
One reader, Sample reader, commented:Made them two weeks before Thanksgiving. Nobody knew they were frozen. ★★★★★Example
One reader, Sample reader, commented:The scoop method is brilliant. Two scoops for a quick weeknight side. ★★★★★Example
One reader, Sample reader, commented:Cream cheese is the trick. My old frozen mash was always watery. ★★★★★Example
Layout preview: example comments. Only real reader comments, with their source, go here at launch.
Can You Freeze Mashed Potatoes With Milk in Them?
Yes, as long as there is enough fat with the milk. Milk on its own makes mashed potatoes that turn slightly watery and grainy after thawing, because ice crystals push water out of the potato starch. Butter, cream cheese and sour cream coat that starch and hold the moisture in, so these freezer mashed potatoes come back smooth and creamy.
The variety matters too. Yukon Gold potatoes have a naturally creamy, waxy texture that freezes far better than floury russets. Mash them while hot, do not overwork them in a food processor (which makes them gluey), and let them cool completely before freezing. When you reheat them, a splash of warm milk and a stir restore any lost silkiness.
Reheated mashed potatoes should be steaming hot all the way through, 165°F (74°C) in the centre, with no cold or icy spots when you stir. In a deep pan the edges heat first, so stir the edges into the middle halfway through.
If they look thick or a little dry, stir in warm milk a tablespoon at a time, plus a knob of butter, until they are creamy again. Taste and add salt at the end.
How to Freeze, Thaw and Reheat Freezer Mashed Potatoes
Cool the mashed potatoes completely before freezing, no longer than 2 hours at room temperature. Freezing individual scoops on a tray first means they never freeze into one block.
Freezes for
Up to 3 months
Best container
Scoops in a gallon freezer bag, or a 9x13 foil pan with a lid
Thaw
No need to thaw for the oven or microwave. Thaw overnight in the fridge for the slow cooker or stovetop.
To freeze
Cool the mashed potatoes completely, no more than 2 hours at room temperature.
For portions: freeze 1/2-cup scoops on a lined tray for 2 hours, then bag them.
For a crowd: spread in a foil pan, press plastic wrap onto the surface and cover.
Label with the date and reheating directions.
To reheat
Oven, foil pan from frozen
Covered at 350°F (175°C) for 60 to 75 minutes, stirring in 1/4 cup warm milk halfway, to 165°F (74°C).
Microwave, from frozen
2 scoops in a covered bowl with 1 tablespoon milk: 3 minutes at 50 percent power, stir, then 1 to 2 minutes at full power.
Stovetop, thawed
Over medium-low heat with a splash of milk, stirring often, for 8 to 10 minutes.
Slow cooker, thawed
Low for 3 to 4 hours with 1/4 cup milk and a few pieces of butter, stirring once or twice.
From frozen:Yes, in the oven or microwave. The slow cooker and stovetop need thawed potatoes.
Yes, if they are made for the freezer. Mashed potatoes made with plenty of fat, like butter and cream cheese, freeze very well for up to 3 months. Plain mashed potatoes made with only milk can turn watery or grainy.
Are mashed potatoes good after being frozen?
They can be just as good as fresh. Reheat them gently, stir in a splash of warm milk and a little butter, and most people cannot tell they were frozen. Yukon Gold potatoes and cream cheese make the biggest difference.
Can you freeze mashed potatoes with cream cheese?
Yes, cream cheese is one of the best additions for freezing. Its fat and body keep the potatoes smooth and creamy after thawing.
Can you freeze mashed potatoes and gravy?
Freeze them separately. Gravy can be frozen in its own container for up to 3 months, but frozen together the gravy soaks into the potatoes and the texture of both suffers. Reheat each on its own and combine when serving.
How do you reheat frozen mashed potatoes in a crock pot?
Thaw them in the fridge first, then put them in a greased slow cooker with 1/4 cup of milk and a few pieces of butter. Cook on low for 3 to 4 hours, stirring once or twice, until hot. Keep them on warm for serving.
These freezer mashed potatoes stay creamy after months in the freezer, thanks to cream cheese and butter. Make them ahead for holidays or busy weeknights.
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Method
01
Simmer the potatoes and garlic in a large pot of cold, salted water. Bring to a boil, then simmer for 15 to 20 minutes, until a knife slides into the potatoes with no resistance.
Drain the potatoes well and return them to the hot pot for 1 minute to steam off excess water.
03
Mash in the butter and cream cheese with a potato masher, then the sour cream, warm milk, salt and pepper, until smooth and creamy. Do not use a food processor; it makes them gluey.
Cool the mashed potatoes completely, about 1 hour, spread out in the pot or a shallow dish.
05
Portion 1/2-cup scoops onto a parchment-lined sheet pan and freeze for 2 hours until firm, then pack into a gallon freezer bag. Or spread all the mash in a 9x13 foil pan, press plastic wrap onto the surface and cover with the lid.
Reheat using any method in the freezer instructions, stirring in warm milk as needed, until 165°F (74°C). Top with chives and a little butter to serve.
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55 min·Easy·Vegetarian
Comments & reviews (5)
★★★★★★★★★★4.8 out of 5 from 4 ratings
Layout preview: these are sample comments and ratings. At launch only approved reader comments appear here.
Sample reader
★★★★★★★★★★Example
Made a double batch for the holidays. So creamy after reheating!
The Freezer Cook Kitchen replied
One less job on the big day. Enjoy!
Sample reader
★★★★★★★★★★Example
The scoops are genius. Two in the microwave and dinner has a side.
Anonymous
★★★★★★★★★★Example
Good. Needed a bit more milk when reheating than I expected.
Sample reader
Example
Can I use russet potatoes?
The Freezer Cook Kitchen replied
You can, but add an extra 2 ounces of cream cheese; russets can turn grainy.
Sample reader
★★★★★★★★★★Example
Slow cooker reheating worked great for our potluck.
Comments & reviews (5)
★★★★★★★★★★4.8 out of 5 from 4 ratings
Layout preview: these are sample comments and ratings. At launch only approved reader comments appear here.
Sample reader
★★★★★★★★★★ExampleMade a double batch for the holidays. So creamy after reheating!
The Freezer Cook Kitchen replied
One less job on the big day. Enjoy!
Sample reader
★★★★★★★★★★ExampleThe scoops are genius. Two in the microwave and dinner has a side.
Anonymous
★★★★★★★★★★ExampleGood. Needed a bit more milk when reheating than I expected.
Sample reader
ExampleCan I use russet potatoes?
The Freezer Cook Kitchen replied
You can, but add an extra 2 ounces of cream cheese; russets can turn grainy.
Sample reader
★★★★★★★★★★ExampleSlow cooker reheating worked great for our potluck.