I absolutely love the comfort of homemade mashed potatoes—they are an all-rounder 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. 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 quickly heat some delicious mashed potatoes that I’ve made ahead of time in bulk.

Freezer Friendly Mashed Potatoes

No peeling, no mashing, no waiting for the water to boil, no washing up an additional pan, just gloriously buttery and silky smooth mashed potatoes ready for exactly when I need them. My 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 are best as they allow for the mashed potato to be reheated evenly and consistently.

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)!

How do I reheat mashed potatoes?

The microwave is best. 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. 

How do I make creamy mashed potatoes?

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Freezer Friendly Mashed Potatoes

Freezer-Friendly Mashed Potatoes

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The comfort of mashed potatoes without any of the hassle! These creamy, delicious Freezer-Friendly Mashed Potatoes are great to make ahead of time in bulk, ready for busy weeknights!

  • Total Time: 35 mins
  • Yield: 810 1x


  • 2 kg (4 lbs) all-rounder potatoes (see note 1), unpeeled
  • 4 tsp salt, divided
  • 1 cup (240 ml) milk, warmed (see note 2)
  • 6 tbsp butter


  1. Place the unpeeled potatoes in a large pot, add 3 teaspoons (1 tablespoon) of salt and add water to cover the potatoes by at least 8 cm or 3″.
  2. Bring the water to a 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.
  3. 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 towel to hold the potatoes if they are too hot to handle). 
  4. 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). 
  5. Add the milk, remaining 1 teaspoon of salt and butter to the potatoes. Use a spatula to combine. 
  6. Store the mashed potatoes in airtight, freezer-safe containers. I find a container holding 500 g/1 lb is perfect for one family dinner serving (and this recipe makes approximately three of these containers, depending on the size of your potatoes). 
  7. Refrigerate for up to 3 days or freeze for up to 3 months.
  8. Reheating instructions from refrigerated: Microwave the mashed potatoes 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 1/4 cup milk or 1/4 cup thickened/heavy cream.
  9. Reheating instructions from frozen: Microwave the mashed potatoes 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 1/4 cup milk or 1/4 cup thickened/heavy cream.


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-medium sized 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 first 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; it results in a smoother mashed potato. Place the milk in a microwave-safe mug and microwave it 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.


Mashed potatoes are the perfect side to make ahead of time, ready for when they are needed! Prepare the mashed potatoes as per the recipe and follow the directions for storage and reheating.


Refrigerate or freeze mashed potato leftovers as per the recipe and use them in another dish. Try my delicious, family-friendly Cottage Pie.

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 20 mins