I know I think about Thanksgiving more than the average person, but it’s never too early to start planning the big meal. If you’re a true over-achiever, that can mean making and freezing a few dishes, to cut down on your day-of labor, and mashed potatoes are surprisingly freezer-friendly.
Potatoes are notorious for not reheating well. Baked potatoes, french fries, and hash browns are their best selves straight out of the oven, fryer, or pan, and it’s tricky—some would say “impossible”—to return them to their former glory. Mashed potatoes, however, are an exception, which is lucky, as that means you make, freeze, and reheat them for Thanksgiving (or a random Tuesday).
Why do mashers excel where other taters fail? Their secret is the same as mine: they’re full of butter and cream. Just as my adipose shields me from Oregon’s single week of snow, the creamy dairy pair protects the potatoes from getting effed up in the freezer.
Cool mashed potatoes before freezing for the best (and safest) results
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Simply cook your potatoes as you usually would, using a lot of butter and cream—you can use my recipe if you like—and let them cool completely in the fridge. Hot potatoes give off steam, and placing them directly into the freezer can affect your other, already frozen foods, potentially pushing them into the “danger zone” that promotes bacterial growth (between 41 and 135°F).
Instead, let them cool on the counter for a bit, until they’ve stopped steaming, then place them in the fridge to cool completely. Once cool, transfer them to a completely air-tight container, ideally a vacuum bag. If you don’t have a vacuum sealer, get them into a freezer bag, smooshing them down to remove as much air as possible, and so the bag can lay flat. If using a rigid container, fill it to the top, and cover with a piece of plastic wrap before closing. Store them in the freezer until you are ready to consume them. When stored properly (in a freezer that is 0℃ or colder), mashed potatoes can keep in the fridge up to a full year.
How to reheat frozen mashed potatoes
The night before you plan to serve them (so, the night before Thanksgiving or a random Monday), take them out of the freezer and let them thaw in the refrigerator. You then have three reheating options:
- On the stove top: This method gives you the most control, and results in the best-tasting mash. Place them in a sauce pan over medium-low heat, stirring all the while until hot. Give them a taste. If they’re a little dry, splash in some cream or stir in some butter, and season with salt and pepper as needed.
- In the oven: Spread the potatoes out in a casserole or other oven-safe dish, scatter dots of butter over the top, and splash in a little bit of cream. (For four pounds of potatoes, I use two tablespoons of butter and a quarter cup of cream.) Cover, and let them heat in a 350-degree oven for half an hour, giving them a stir halfway through. The slow cooking keeps them from getting scorched or glommy, and the added butter and cream keeps them form drying out.
- In the slow cooker: Pour the potatoes in your slow cooker and heat on low for two hours. Peek in on them after an hour, give them a stir and a taste, and add a splash of cream or pat of butter if they seem a little dry.
Serve the potatoes alongside the turkey, with copious amounts of gravy, or simply eat them out of a bowl with no accompaniments, as is your right.