These make ahead mashed potatoes are a tasty dish to have on hand. You can make them and store them in the fridge for a couple of days or you can freeze them for use down the road. You can use left over mashed potatoes or you can start from scratch with raw potatoes. Whatever works best for you.
Personally, I like to make a double batch of mashed potatoes so I can use half for this recipe. That way, I’ll have something in the freezer ready to go for a potluck, a trip to a friend’s cottage, a family feast or one of those crazy hectic weeks we seem to have far too often.
Can you Freeze Potatoes?
You cannot freeze raw potatoes, they must be par-boiled (pre-cooked) first and even then results aren’t stellar. It works okay for freezing homemade fries or hashbrowns but not so much for boiled or baked potatoes. Freezing cooked or regular mashed potatoes doesn’t work well either, they don’t thaw well at all. So why can you freeze this recipe? 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?
Here’s my experience on what type of potato to use for the 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 – that extra work increases your risk of getting gluey mashed potatoes. Therefore, we typically use russets for mashed potatoes and this recipe.
Finally, here’s our recipe for make ahead mashed potatoes, adapted from The New Cookbook by Better Homes and Gardens.
- 6 russet potatoes
- 2 Tbsp butter
- 1 tsp salt (divided)
- 1/4 cup milk
- 3/4 cup sour cream (not less than 7% fat)
- 1/4 cup chopped green onions
- 1/4 tsp pepper
- 1/2 tsp paprika
- Wash, peel and cut potatoes into 3/4 inch pieces.
- Place in large pot and cover potatoes completely with cold water. Add 1/2 tsp salt to water. Cover pot with lid.
- Bring potatoes to boil, reduce heat and boil lightly for 15 minutes or until fork tender.
- Drain potatoes very well. To remove all water, return potatoes to pot and return pot to element. With the left over heat of the element, allow any water remaining in the pot to evaporate.
- Add butter to potatoes allowing butter to melt. Stir to coat all potatoes.
- Mash potatoes using a masher or potato ricer. If using a mixer, use cautiously to avoid overworking the potatoes and turning them gluey.
- Incorporate 1/4 cup milk during the final few mashes.
- Stir in sour cream, green onions, 1/2 tsp salt and pepper until well mixed.
- Grease a 2 quart (8x8 inch) casserole.
- Transfer potatoes to casserole dish.
- Cover and keep in fridge for two days before baking or cover and store in freezer for 3 months.
- Bake uncovered in a 350°F oven for 45 to 50 minutes or until heated through. Sprinkle with paprika before serving.
- To prepare from frozen, thaw overnight in fridge and bake an additional 20-25 minutes as needed to heat through.
- We love the brown, crispy bits. To get more brown bits, I fluff up the top of the mashed potatoes with a fork so that the peeks will turn crispy.
How to Freeze 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.
I wouldn’t recommend making this dish for supper tonight. Don’t get me wrong, it tastes AMAZING, but it does take more time and work than if you just made a batch of mashed potatoes. The true beauty of this recipe is the fact that you can freeze it for another night. My recommendation is next time you make mashed potatoes, make a double batch – eat half as mashed potatoes right away and freeze the other half using this recipe. You’ll appreciate pulling it out of the freezer later and only having to clean the potato masher once!
What do you think? Would you do the extra step to make ahead mashed potatoes? If so, 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.