Freezer Mashed Potatoes Recipe
Freezer Mashed Potatoes Recipe photo by Taste of Home

Freezer Mashed Potatoes Recipe

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If you’ve ever reheated leftover mashed potatoes and been disappointed with the result, you’ll welcome this recipe from Jessie Fortune of Pocahontas, Arkansas. “There’s just my husband Joel and me, so I like to make these potatoes ahead and use as I need them…without the dirty pans and all the fuss of mashing them,” says Jessie. The oven-baked mashed potatoes keep their flavor and creamy texture even after reheating, so you won’t feel like you’re serving leftovers. Although the recipe calls for reheating in the oven, you can also use your microwave. Simply cook 2-3 minutes on high, stirring twice.
TOTAL TIME: Prep: 30 min. + freezing Bake: 30 min.
MAKES:14 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + freezing Bake: 30 min.
MAKES: 14 servings


  • 5 pounds potatoes (about 9 large), peeled and cut into chunks
  • 2 tablespoons butter, softened
  • 1 cup (8 ounces) sour cream
  • 2 packages (3 ounces each) cream cheese, cubed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup (prepared with reduced-fat sour cream and reduced-fat cream cheese) equals 195 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 173 mg sodium, 31 g carbohydrate, 3 g fiber, 6 g protein.


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
  2. In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
  3. Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months.
  4. To use frozen potatoes: Thaw in the refrigerator. Bake as directed. Yield: 14 servings.
Originally published as Freezer Mashed Potatoes in Cooking for 2 Spring 2006, p18

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Reviewed Dec. 19, 2015

"This is so easy and so good I can't imagine making mashed potatoes any other way! Since we are a family of four I freeze in 3 cup "packs". This time I upped the onion powder a bit and also added 1/2 tsp.of seasoning salt. Great recipe, thanks for sharing!"

Reviewed Apr. 22, 2015

"I'd like to try these for my daughter's wedding. Can they be reheated in a large cooker instead of the over or microwave? Would I have to do anything special so they don't get dried out? How long would you suggest and at what temperature?"

Reviewed Apr. 4, 2015

"It works and they are very good. I have made as directed and also using cottage cheese in place of the sour cream and cream cheese with the same results but diet friendlier. It is just my husband and I so I make and freeze in portions. I use the paper trays you can buy for quick bread. Cover with parchment paper and put in freezer bag. I take out in the morning, then bake with whatever is in the oven or microwave. Make once and eat for days."

Reviewed Mar. 22, 2015

"i hate warmed over mashed potatoes so i was rather afraid to try this recipe. but to my surprise, they were great. i plan to make a batch to add to homemade frozen dinners"

Reviewed Nov. 11, 2012

"I was very leery about freezing potatoes. I pulled a batch out of the freezer when I had company and got really nervous when I started to heat them in the microwave. They were very watery! However I kept heating them for a couple minutes at a time and gave them a stir. In the end they thickened up and were fabulous! My guest didn't even know they were frozen. I'm making my third batch now."

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