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Thread: Can mashed potatoes be frozen?

  1. #1
    Join Date
    Jul 2004
    Location
    Hamilton, Ontario, Canada
    Posts
    18

    Can mashed potatoes be frozen?

    Hubby called me at work yesterday to tell me he was out at a friend's farm, and his friend had offered him "some" fresh broccoli and potatoes. Imagine my surprise when I arrived home to find 3 grocery bags overflowing with broccoli, and another 2 bags filled with potatoes! We have shared the bulk of it with our family and neighbours, and still have more than enough for ourselves.

    I can think of a million ways to use up the broccoli, and am thinking of making a batch or two of garlic mashed potatoes to freeze for later. I've never frozen potatoes before though - is it "doable"? Should I try something different with them, something that might freeze better? Thanks for your help!

  2. #2
    Join Date
    Aug 2000
    Location
    Texas
    Posts
    24,226
    While I've never done it I have read many recipes for doing it. All of the recipes use a combination of cream cheese and sour cream. Here's an example of one (which comes from a freezer meal cookbook):

    *Exported from MasterCook *

    Make Ahead Garlic Mashed Potatoes

    Recipe By : Adapted from 30 Day Gourmet Freezer Manual
    Serving Size : 8 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    5 pounds potatoes -- peel and quarter
    1 egg
    1 teaspoon garlic powder
    3 tablespoons butter or margarine -- melted
    1 teaspoon salt
    8 ounces cream cheese -- softened

    Place peeled and quartered potatoes in a sauce pan and cover completely with water. Bring to a boil then boil gently until potatoes are tender. Drain potatoes well.

    In a large bowl, combine potatoes, cream cheese, egg, garlic powder and salt. Mash well with an electric mixer or by hand if you don't have one. Spoon potatoes into a (Pam) spray treated or greased 3 quart casserole or a 9 x 13 pan.

    Drizzle or brush melted butter over potatoes. Refrigerate for up to 2 days or label and freeze for later. Freeze in a Ziploc Bag.

    To serve: thaw completely. Bake at 375 degrees for 30 to 40 minutes until the top is golden.

    Options: 1/4 cup crumbled crisp bacon may be stirred in for great flavor. Potatoes may also be topped with 1/2 cup shredded cheddar cheese.

    Source:
    Adapted from "30 Day Gourmet Freezer Cooking Manual"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 397 Calories (kcal); 17g Total Fat; (38% calories from fat); 10g Protein; 53g Carbohydrate; 66mg Cholesterol; 419mg Sodium
    Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
    Well-behaved women seldom make history!

  3. #3
    Join Date
    Jul 2004
    Location
    Hamilton, Ontario, Canada
    Posts
    18
    Thank you - the recipe sounds tasty! I'm glad it included instructions for thawing as well...yay!

    Time to start peeling, slicing and mashing!

  4. #4
    Join Date
    Dec 2000
    Location
    Pennsylvania, USA
    Posts
    2,170
    Mashed potatoes MUST be quite "freezable"... just look at those frozen "TV dinners" out there!

    Lynn
    I take life with a grain of salt... a wedge of lime, and a shot of tequila.

    Visit my blog at: http://www.lifewithlynnb.blogspot.com

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