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Freezer Mashed Potatoes


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


  • 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.

Nutrition Facts

3/4 cup: 195 calories, 6g fat (4g saturated fat), 19mg cholesterol, 173mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 6g protein.


Average Rating: 4.615384
  • Nov 25, 2017

    This is a nice recipe in flavor and ease of preparing. It also solves the make ahead dilemma for those of us who have one oven during the holidays, especially. I doubled the recipe and used garlic powder instead of onion powder. And then placed the blended ingredients in 9X13 casserole dishes. This may be why the potatoes were stiff and not fluffy. I missed the creaminess and fluffiness of mashed potatoes made fresh. Nevertheless, it was a great way to make potatoes ahead of an event.

  • Jammer72
    Dec 11, 2016

    I want to make these ahead of time for Christmas dinner. Can I successfully freeze the entire recipe in a covered glass or aluminum disposable pan? Separating into smaller portions would not make a good presentation IMO.

  • hbaseley
    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!

  • BuckFamily
    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?

  • Dellast
    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.

  • shortbreadlover
    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

  • hunter6295
    Oct 14, 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.

  • hunter6295
    Oct 14, 2012

    I was leery about freezing potatoes but they tasted just as fresh as the day I made them. I work long hours and it is really nice to have my daughter grab frozen meals out of the freezer and have them ready by the time I get home.

  • Sweetums5
    Nov 3, 2011

    I have made this recipe for years but never realized that the potatoes could be frozen in smaller batches. The potatoes taste like the twice-baked ones you get at restaurants and the beauty of the dish is they hold up very well when gravy is poured on them.

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