I absolutely love the comfort of creamy, buttery homemade mashed potatoes – they are a comforting side that we eat year-round, perfect with roasted chicken, chicken schnitzel, pork schnitzel, creamy garlic chicken, beef pies, chicken mushroom pie, goulash … basically any meal where we need something creamy and dreamy to enjoy with the main event. I’m also a firm believer that you only need four ingredients for the best mashed potatoes – potatoes, butter, milk and salt.
Weeknights can be busy, and on nights where I need to get dinner on the table quickly, there is nothing more satisfying than being able to simply heat some delicious mashed potatoes that I’ve made ahead of time in bulk and frozen. No peeling, no waiting for the water to boil, no mashing, no washing up an additional pan – just gloriously buttery and silky smooth mashed potatoes ready for exactly when I need them.
My Freezer-friendly Mashed Potatoes recipe includes full details on how to heat your mashed potatoes from both refrigerated and frozen (it’s easy!) and this method for making the mashed potatoes happens to be one of the simplest I have tried, while producing the creamiest, smoothest, most delicious results.
Can I freeze mashed potatoes?
Yes! And no one will ever know they were frozen. There are a few tips to make them extra creamy and dreamy (extra milk and butter!) and the key is in how they are stored. Smaller containers holding roughly 500 g (1 lb 2 oz) are best as they allow for the mashed potato to be reheated evenly and consistently.
How do I make my mashed potatoes extra creamy?
Don’t skimp on the butter, use warm milk (it incorporates better) and use a fine potato masher or potato ricer (small holes = finer potato and smoother mashed potatoes). If you want to go the extra mile, pass your mashed potatoes through a drum sieve to truly get the restaurant quality experience (I rarely do this).
Can I add extra flavours to the mash?
I like to keep mine simple, but you could add some grated parmesan or other cheese such as cheddar, colby, gruyere, gouda, or even mozzarella. You could also stir through some finely chopped spring onion (scallion) or chopped parsley. If you love spicy food, you could sprinkle on some chilli crisp or harissa at the end. You could also top the mash with some crispy, finely chopped cooked bacon or crispy fried onion
What are some other comforting potato side dishes?
If you are a big fan of hot potato sides, I think you’ll enjoy:
Potato Gratin
Hasselback Potatoes
Easy Cheat’s Potato Bake
Oven Baked Crispy Potato Wedges
Air Fryer Chips
Freezer-Friendly Mashed Potatoes
Everyone needs a good mash recipe and these Freezer-friendly Mashed Potatoes are buttery and creamy and, even better, can be frozen for easy access.
- Total Time: 35 mins
- Yield: 4 1x
Ingredients
- 2 kg (4 lb 6 oz) all-rounder potatoes (see note 1), unpeeled
- 4 tsp salt
- 1 cup (250 ml) full-cream (whole) milk, warmed (see note 2)
- 120 g (41/2 oz) butter
Instructions
- Place the unpeeled potatoes in a large pot, add 3 teaspoons of the salt and add water to cover the potatoes by at least 8 cm (3¼ inches).
- Bring the water to the boil, then reduce the heat to a rapid simmer and cook the potatoes for 15–20 minutes or until a fork can pierce the centre easily.
- Drain the potatoes and, once they have slightly cooled, peel off the skin. It will come off easily (you can use a butter knife and I use a clean tea/dish towel to hold the potatoes if they are too hot to handle).
- Place the potatoes back into the warm pan and mash them using a fine potato masher (one with small holes) OR pass the potatoes through a ricer (see note 3).
- Add the milk, remaining 1 teaspoon of salt and the butter to the potatoes. Use a spatula to combine.
- Store the mashed potatoes in airtight, freezer-safe containers. I find a container holding 500 g (1 lb 2 oz) is perfect for one family dinner serving (and this recipe makes approximately three of these containers, depending on the size of your potatoes).
- Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheating instructions from refrigerated: Microwave the mashed potatoes on High for 2 minutes, lid ajar. Stir well and microwave for a further 2 minutes, lid ajar. Allow to stand for 1 minute before serving. For extra creaminess, stir through an additional ¼ cup (60 ml) of milk or ¼ cup (60 ml) of thickened (heavy) cream.
- Reheating instructions from frozen: Microwave the mashed potatoes on High for 4 minutes, lid ajar. Stir well and microwave for a further 4 minutes, lid ajar. Allow to stand for 1 minute before serving. For extra creaminess, stir through an additional ¼ cup (60 ml) of milk or ¼ cup (60 ml) of thickened (heavy) cream.
Notes
Note 1 – Which potatoes are best for mashed potatoes? Not all potatoes are made equal. An all-rounder, floury potato high in starch will produce the fluffiest, creamiest mash. Opt for desiree, Dutch cream or sebago in Australia, Yukon gold in the US or Maris Piper in the UK. It is not a complete deal breaker if you don’t use one of these varieties, but these will produce the best results. Regardless of your potato of choice, opt for small to medium potatoes as these will cook most consistently and allow you to peel the potatoes after cooking (larger potatoes would need to be peeled and quartered prior to cooking).
Note 2 – Why is warm milk best for mashed potatoes? It’s much easier to incorporate the milk into the potatoes if it’s a similar temperature and it results in a smoother mashed potato. Place the milk in a microwave-safe mug and microwave it on High in 30-second intervals or warm it on the stovetop.
Note 3 – Ever wondered how restaurants get their mashed potatoes so smooth and creamy? They pass their mashed potatoes through a drum sieve (which can be time-consuming and fussy). You can get equally amazing results by using a fine potato masher (small holes = finer, smoother mashed potatoes) or, even better, a potato ricer, which I find to be the quickest and easiest method (you can even add the cooked unpeeled potatoes directly into the ricer if you don’t mind fragments of potato skin in your mashed potatoes). My preference is to NOT use a blender or food processor as this can result in too much starch being released and gluey/sticky potatoes.
Make ahead
Can I make mashed potatoes ahead of time?
Yes! Prepare your mashed potatoes ahead of time, ready for when you need them. Refrigerate for up to 3 days and freeze for up to 3 months in an airtight container. Check out the full recipe for reheating instructions (you can reheat your mashed potatoes from frozen)! Reheat refrigerated mashed potatoes for 4 minutes and frozen mashed potatoes for 8 minutes or until piping hot. See the full recipe for exact details.
Leftovers
Refrigerate or freeze mashed potato leftovers as per the recipe and use them in another dish. Try my delicious, family-friendly Cottage Pie. Reheat refrigerated mashed potatoes for 4 minutes and frozen mashed potatoes for 8 minutes or until piping hot. See the full recipe for exact details.
- Prep Time: 15 mins
- Cook Time: 20 mins
