Make Ahead Mashed Potatoes You Can Freeze
These make ahead mashed potatoes are a delicious time saver! Not only are they super tasty, thanks to the butter, sour cream and chives, but they’re also great to make ahead and freeze. Of course, you can have eat them right away too!
They’re ideal for when you’re preparing for a large dinner or need mashed potatoes to freeze Shepherd’s pie or other casseroles.
Also Read: Leftover Mashed Potato Patties, Free Guide to Preparing Traditional Dinner, Make-Ahead Gravy
How Long Can I Keep Make-Ahead Mashed Potatoes
In the fridge – keep them well covered in the fridge for up to two days
In the freezer – wrap them well (once cooled) and keep them in the freezer for 1 to 2 months. They’ll be safe to eat for much longer, but will taste best in this time.
Can you Freeze Potatoes?
It’s not recommended, even if you blanch (pre-cook) them. UNLESS, you add fats like in this recipe.
Raw potatoes may change color and the moisture in them will cause unpleasand texture changes.
Regular cooked or mashed potatoes will also have texture changes.
For best results, when freezing potatoes and dishes like this make-ahead mashed potato recipe, the key is to use creamy fats like butter, sour cream, cream cheese or cream and to mix them in thoroughly.
This dish works because the potatoes are coated by the fat from the butter and sour cream (don’t use sour cream with less than 7% milk fat).
What Type of Potatoes Are Best for Mashed Potatoes?
Starchy potatoes like russets are softer and fluffier and don’t require a lot of work to mash. Waxy potatoes like red potatoes make a creamier mashed potato but require more work to mash and that extra work increases your risk of getting gluey or gummy potatoes. Therefore, we typically use russets for mashed potatoes and this recipe. Read more on Choosing The Right Type of Potatoes.
Ingredients in Make Ahead Mashed Potatoes
If you love baked potatoes with sour cream and butter, you’ll love these mashed potatoes. In addition to making these mashers freezeable, these ingredients make them irresistible. Here’s what we’re using:
Russet potatoes – the best for mashing
Butter – adds flavor, creaminess and coats potatoes for freezing
Sour Cream – for delicious flavor and creaminess – be sure to use 7% or higher for that fat benefit – if substituting with yogurt, use high fat
Milk – for added creaminess
Seasoning – salt, pepper, nutmeg (so good with potatoes), paprika, chives or green onions
o make them freezeable, we want to add some creamy fats to these potatoes. And what goes better with baking potatoes than butter and sour cream!
Recipe for Make Ahead Mashed Potatoes
Make Ahead Mashed Potatoes
Ingredients
- 6-8 medium russet potatoes
- 3 Tbsp butter
- 1 cup sour cream not less than 7% fat
- 1/2-3/4 cup milk
- 1/4 cup chopped chives or green onions optional
- 1/2 tsp salt divided
- 1/4 tsp pepper
- 1/4 tsp nutmeg (optional)
- 1/2 tsp paprika
Instructions
- Wash, peel and cut potatoes into 3/4 inch pieces.
- Place in large pot and cover potatoes completely with cold water. Add 1 tsp salt to water. Cover pot with lid.
- Bring potatoes to boil, reduce heat, place lid slightly askew and boil lightly for 12 minutes or until fork tender. Caution: overcooking can lead to gluey mashed potatoes.
- Drain potatoes well. To remove all water, return potatoes to pot and place pot on hot element for a minute or two to evaporate any remaining water. Removing all the water helps prevent mashed potatoes from turning glue or paste like.
- Coarsely break up potatoes then add butter to potatoes allowing butter to melt and coat all the potatoes.
- Mash a few times with a potato masher. Then add sour cream and milk and continue mashing until smooth. If using a mixer, use cautiously to avoid overworking the potatoes and turning them gluey. For softer mashed potatoes add more milk as desired.
- Add chives, salt, pepper and nutmeg, mix well.
- Place in serving bowl, sprinkle with paprika and a few chives. Enjoy.
Keep In Fridge – Up to 2 Days
- Grease a 2 quart (8×8 inch) casserole.
- Transfer potatoes to casserole dish.
- Cover and keep in fridge for up to two days before baking.
- Bake uncovered in a 350°F oven for 45 to 50 minutes or until heated through. Sprinkle with paprika before serving.
To Freeze – Up to 2 Months
- Once completely cooled, freeze in greased casserole dish and wrap well with a layer of plastic wrap touching the top of the potatoes followed by a layer of foil OR freeze in an airtight container or bag and transfer to casserole dish when thawed.
- To prepare from frozen, thaw in fridge and bake according to directions above. Depending on how well thawed, you may need an additional 20-25 minutes to heat through.
Notes
Nutrition Facts (per serving)
Freezing Make Ahead Mashed Potatoes
To freeze, I place a layer of plastic wrap that touches and completely covers the top of the potatoes. Then cover with a lid or tightly wrapped aluminum. If you want, you can place the entire dish in a plastic bag to ensure the foil wrap doesn’t unwrap. OR freeze in an airtight container or freezer bag and transfer to baking dish once thawed.
For best texture and results use within 2 months. They’ll be safe much longer, but tastiest if not kept in storage too long!
These are mighty fine mashed potatoes you can enjoy anytime. Having the option to freeze them and have an easy side dish ready to go is definitely a bonus!
Now, what should we make to go with our potatoes?!
If you make these potatoes, please take a pic and share it with me by tagging @getgettys on Instagram. Or leave a comment and let me know how it went.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.