Fluffy, smooth, buttery mashed potatoes from scratch. Best served piping hot with gravy, or cheese and chives, or maybe even on top of a casserole. Mashed potatoes really lend themselves as a nice vehicle for numerous dishes. But do you know what they are? Time consuming to make from scratch! That’s why I am so excited to share my time saving method for how I meal prep mashed potatoes from scratch and use them for freezer meals.
Do you love mashed potatoes from scratch? I know my family does! It is a side dish that is often requested, especially in the fall and winter. Something about a heavy lump of potatoes in the belly warms the body best in the cold months.
I have a confession about mashed potatoes, though. I hate making them! As soon as I start peeling them, I regret it. Waiting for the potatoes to cook to tender perfection without boiling all over the stovetop can leave me in a state of distress. All for a meal’s worth of mashed potatoes. The effort hardly seems worth the enjoyment.
If this sounds like you, too, stick around! I have the ultimate solution for this mashed potato dilemma. Not only will it guarantee more from scratch mashed potatoes on your dinner table, but more importantly, it will save you time and energy!
Meal Prepping Mashed Potatoes for Freezer Meals
What I am about to tell you is not a secret. It’s not revolutionary or proprietary. But I must admit that I do feel a bit like a genius for realizing this. Are you ready to have your mind blown?
Because I hate the process of making mashed potatoes so much, I now cook them in bulk. Then I freeze them in portioned bags for future freezer meals.
Now, when most people try freezer cooking, they are most likely doing it to prepare for a new baby, a surgery, or the likes. Not me! I like to have home cooked food in my freezer all the time. That’s why I love recipes like my Simple Chili Sauce. It’s a versatile recipe that can be used to make things like chili, quesadillas and to top potatoes and fries and more!
I cannot tell you how many times having something as simple as meal prepping mashed potatoes for the freezer has saved dinner. And my waistline from takeout.
When I am ready to use them for a meal, I pull the bag from the freezer and unthaw before cooking. Freezer meal prep cooking is a simple process, but there are some things you should know to ensure your mashed potatoes turn out fluffy and creamy. 
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Tools You May Need
Cooking mashed potatoes in bulk is a mere commitment to time and requires just a few tools. I like to start with at least 10 pounds of potatoes. Because I freeze my mashed potatoes in 2 pound packages for future freezer meals, this will get me roughly five meals.
- To begin, you will need the largest pot you own. I use my Paula Deen Enamel Stockpot that I have had for years. It’s my go to pot for making stock, broth and bulk cooking. The 12 quart capacity is perfect for cooking and mashing 10 plus pounds of potatoes.
- A sharp knife or a vegetable peeler
- Potato Masher- do yourself a favor and make sure you have a sturdy masher!
- Zip-top bags
- A kitchen scale, optional, but helps with portioning.
Tips for Freezing From Scratch Mashed Potatoes
When preparing your spuds for freezing, I recommend leaving out things like cheese and spices. I stick to the basics and only add butter, salt and pepper.
It is later on that we will add in things like heavy cream, sour cream and the likes. Because you could later use these mashed potatoes to top a casserole, keep them basic for now.
I portion out 2 pounds of mashed potatoes per meal for my family of 5. After placing them in my zip-top bag, I squish out all of the air and seal the bag. Then I flatten out the contents of the bag. Not only does this help for maximizing freezer space, but it also helps to speed up the unthawing process.
Before freezing, ensure the mashed potatoes are 100% cooled. Ice crystals are the enemy when freezing food. Nothing creates ice crystals faster than warm food in a freezer.
How To Unthaw Frozen Mashed Potatoes
Unthawing mashed potatoes could not be more effortless. First, remove the flat bag of frozen spuds from the freezer in the morning. Then place the bag in your kitchen sink to unthaw.
By dinnertime, possibly sooner, depending on the temperature, your mashed potatoes will be ready to reheat.
Alternatively, you could place the bag in the refrigerator to slowly unthaw. When using this method, I recommend placing the bag on a plate to catch any condensation during the unthawing process.
What To Expect Once the Potatoes Have Thawed
Once the mashed potatoes are completely thawed, they will look grainy, gritty and like a soupy mess. Not at all appetizing or edible. Do not let this discourage you! It is completely normal and what you should expect. Keep reading for how to get your spuds back to their fluffy state of glory.
How To Reheat Mashed Potatoes
So, your potatoes look like a runny mess and by now you may be thinking you’ve completely wasted your time. I assure you, you have not!
Begin by pouring the mashed potatoes into an appropriate sized casserole dish. Then give the soupy spuds a good mix. This is the time to add in cheese, cream and spices, if desired.
I’m sure these potatoes could easily be reheated in a microwave, although, I have never tried this. I prefer to use my oven and have never had a failed attempt at getting fluffy, creamy mashed potatoes.
Now that your potatoes are poured (a phrase I never thought I would use), place the uncovered casserole dish into a 350ºF oven. Cook uncovered for 30 minutes or until the potatoes start to firm up.
After 30 minutes, remove the casserole dish from the oven and give the mashed potatoes a good stir. At this point, the mashed potatoes could be heated through and fluffy. If they are ready, serve hot with pats of butter dotting the top.
However, mine always need a little bit of extra time. Before placing the dish back in the oven, cover the casserole dish with a lid or a piece of aluminum foil. There will most likely be a slight amount of moisture left in the potatoes that will cook out. By covering the dish, it will ensure the spuds don’t become too dry. Cook covered for another 10 minutes, or until the potatoes are heated through and are fluffy.
Tips for Success
- Once cooked, if your potatoes seem a bit dry, mixing in milk or cream will solve this problem.
- If your baked spuds seem runny after the allotted cooking time, you need to cook them longer.
- To use thawed mashed potatoes to top a casserole, follow the cooking directions. Instead of serving them, top the casserole as called for in your recipe.
- By keeping the casserole dish uncovered for the first cooking part, it will allow the steam and excess moisture to cook off of the potatoes. This is very important for best results!
More Potato Inspiration
Looking for more meal ideas that include potatoes? Read this article! I talk all things potatoes and even include 13 ideas for potato side dishes.
How to Reheat Meal Prepped Mashed Potatoes
Ingredients
- 2 pound bag of thawed, previously cooked mashed potatoes
- Heavy cream, optional
- Butter, optional
Instructions
- Preheat your oven to 350°F. Meanwhile, butter an appropriate sized casserole dish.
- Then cut the corner of the mashed potato bag and let it pour into your casserole dish. Be sure to cut the corner of the bag directly over the casserole dish as the contents will immediately begin to pour out.
- Next, place the casserole dish, uncovered, into the oven and bake for 30 minutes. After 30 minutes, give the mashed potatoes a good stir, adding in any cream, butter, cheese or spices at this time.
- Cover the casserole dish and place back into the oven for another 10-15 minutes, or until the potatoes are heated through and are fluffy and creamy.
- Serve hot with pats of butter on top, if desired.
Notes
- Once cooked, if your potatoes seem a bit dry, mixing in milk or cream will solve this problem.
- If your baked spuds seem runny after the allotted cooking time, you need to cook them longer.
- To use thawed mashed potatoes to top a casserole, follow the cooking directions. Instead of serving them, top the casserole as called for in your recipe.
- By keeping the casserole dish uncovered for the first cooking part, it will allow the steam and excess moisture to cook off of the potatoes. This is very important for best results!
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Appreciate this post. Will try it out.