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Mashed potatoes with a smooth, creamy texture, topped with melted butter and a swirl of milk.

Freezer Mashed Potatoes Made with Baked Russets

Baked potatoes mashed with butter and whole milk, then frozen in single-serving mounds and reheated at 350F. This freezer mashed potatoes recipe makes 12 servings.
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Prep Time 5 minutes
Cook Time 2 hours 20 minutes
Freeze Time 1 hour
Total Time 3 hours 25 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Method

Ingredients
  

Mashed Potatoes
  • 3 lbs potatoes 1361 g
  • 1 stick butter 1/2 cup, 113 g
  • 1 1/4 cups whole milk 300 ml, we use raw milk
  • Salt and pepper to taste
To Freeze Mashed Potatoes
To Reheat Frozen Mashed Potatoes

Method
 

Mashed Potatoes
  1. Bake potatoes at 375°F (190°C) for 1.5–2 hours, depending on size.
  2. While still hot, place potatoes into a mixing bowl.
  3. Run mixer for 30 seconds to break up potatoes.
  4. Slice and add butter.
  5. Slowly add 1 1/4 cups milk.
  6. Season with salt and pepper to taste.
To Freeze Mashed Potatoes
  1. Line a baking sheet with foil, parchment, or cling wrap. Dollop potatoes into single-serving mounds.
  2. Freeze flat for about 1 hour. Remove and place servings into a Ziploc bag.
To Reheat Frozen Mashed Potatoes
  1. Place desired servings onto a foil-lined tray. Heat at 350°F (175°C) for approximately 30 minutes. Serve right away.
  2. If you froze your mashed potatoes in a serving dish instead of individual servings, place in a cold oven, heat to 350°F (175°C), and bake for 30 minutes. Stir well and check temperature. If needed, heat for another 15–20 minutes.