Buzz
I might be a bit obsessed with Thanksgiving planning, but it’s never too soon to think ahead. If you're someone who loves to be ahead of the game, making and freezing some dishes is a smart way to minimize your workload on the big day. Luckily, mashed potatoes are one of the easiest dishes to freeze and reheat.
Potatoes are known for not reheating well. Baked potatoes, fries, and hash browns are best when freshly cooked. Returning them to their crispy glory is a real challenge—some would say it’s impossible. But mashed potatoes are different, making them the perfect dish to prep, freeze, and reheat for Thanksgiving (or even a random Tuesday).
What makes mashed potatoes work where other potatoes fail? It’s the secret ingredients: butter and cream. Just as my layers of padding protect me from Oregon's rare snowfalls, the creamy richness keeps mashed potatoes from getting ruined when frozen.
Allow Mashed Potatoes to Cool Before Freezing for Best (and Safest) Results
Prepare your potatoes as you normally would, with generous amounts of butter and cream—feel free to follow my recipe if you'd like—and let them cool completely in the fridge. Hot potatoes release steam, and putting them straight into the freezer can affect the temperature of your other frozen foods, potentially pushing them into the 'danger zone' (41–135°F), where bacteria grow.
Instead, let the potatoes cool on the counter for a while, until the steam stops rising, then transfer them to the fridge to cool thoroughly. Once they’re cool, move them into an airtight container, preferably a vacuum-seal bag. If you don't have a vacuum sealer, place them in a freezer bag, pressing out as much air as possible so the bag lies flat. For a rigid container, fill it completely and cover with plastic wrap before sealing. Keep them in the freezer until you're ready to use them. When stored properly in a freezer at or below 0℃, mashed potatoes can last up to a year.
How to Reheat Frozen Mashed Potatoes
The night before you plan to serve them (whether it's for Thanksgiving or a regular Monday), remove the mashed potatoes from the freezer and let them thaw in the refrigerator. Once thawed, you have three reheating options:
On the stovetop: This method gives you the most control, resulting in the tastiest mashed potatoes. Place the potatoes in a saucepan over medium-low heat, stirring constantly until they’re warmed through. Taste them—if they’re a bit dry, add a splash of cream or a dollop of butter, and season with salt and pepper to your liking.
In the oven: Spread the mashed potatoes in a casserole or other oven-safe dish, dot with butter, and drizzle with a little cream. (For four pounds of potatoes, I use two tablespoons of butter and a quarter cup of cream.) Cover the dish and heat in a 350-degree oven for 30 minutes, stirring halfway through. This slow cooking method prevents burning or clumping, while the butter and cream keep the potatoes from drying out.
In the slow cooker: Place the mashed potatoes in the slow cooker and cook on low for two hours. After an hour, check on them, stir, and taste. If they seem dry, add a little cream or a pat of butter.
Serve the mashed potatoes next to the turkey, with plenty of gravy, or simply enjoy them in a bowl on their own—after all, that’s your prerogative.
