Freezing mashed potatoes

Joined Aug 15, 2003
I’m sure they would technically freeze, but I can’t imagine that when you thawed and reheated them for service they would be any good. Once potatoes are cooked and cooled, the starch gelatinizes and makes them gluey.

Better to make daily—you’re guests will thank you. Leftover mash can often be turned into things like soup (potato/leek, baked potato, chowder base, etc)


Staff member
Joined Jun 11, 2001
If you find yourself with too many potatoes you can peel them and store them in cold water in the fridge for a few days. Change the water daily.
Joined Oct 2, 2016
Hi Marip,
Try this:
Make a seasoned puree, well dried, without milk, eggs, butter or oil,
do not overwork the puree to avoid it becoming sticky,
dress (hot) with a piping bag (like croquettes)
sprinkle with potato starch
freeze quickly,
take out the portions as needed,
use as fresh
finish with milk, eggs, butter or oil.

whole raw potatoes can't be freezed
whish you all the best
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Joined Oct 2, 2016
do not overwork the puree to avoid it becoming sticky
I think, this makes sense:
28. Your mashed potatoes are gluey

Next time, watch the cooking time and drain well.
Gluey mashed potatoes are more than just unfortunate—they're usually a lost cause. Overcooked or insufficiently drained potatoes can become sticky, as can the wrong kind of potato. But the main problem is overworked spuds. The science is simple: Boiled potatoes develop swollen starch cells. When ruptured during mashing, the cells release starch. The more cells are ruptured, the gummier the mashed potatoes. So if you use an electric mixer or food processor to mash your potatoes, you'll probably beat them mercilessly and end up with wallpaper paste. Instead, use a potato masher, or even better, pass the potatoes through a ricer or food mill before mixing them with butter and hot milk—these devices are gentler on the starch cells, and they'll also prevent lumps.

Low-starch (or waxy) red potatoes hold their shape well after boiling, so they require more effort to mash. Hence, you're likely to overwork them. Try mashing them just partway, as in our Herbed Smashed Potatoes. By contrast, high-starch (mealy or floury) baking potatoes, also called russets, break down more readily, yielding light and fluffy mashed potatoes (or, with a little more milk and butter, smooth and creamy).
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Joined Aug 7, 2013
What about pre-making stuffed, fried mashed potato balls? Shape and freeze, then bread and fry when ordered? Would one make the mashed potatoes as one regulary does; butter, cream, etc?
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