Make ahead mashed potatoes are ready and waiting for you in the freezer. Store them in 8×8″ pans for a crowd, or scoop them into mini loaf pans to have mashed potatoes for two any time!

 

make ahead mashed potatoes for the freezer

Make ahead mashed potatoes

This method for make-ahead mashed potatoes is extra special because it uses an entire 5 pound sack of potatoes. What is it doing on a blog about cooking for two, you might ask? Well, because I’m going to give you options on how to store these potatoes for any size meal!

If you strictly cook for two people, I recommend using mini loaf pans, to store small portions of mashed potatoes in the freezer. A mini loaf pan holds a perfect portion of mashed potatoes for two people, any time you need it!

The mini loaf pan holds two big scoops, which is perfect for enjoying alongside my crockpot pork tenderloin or with my baked breaded chicken strips

I also recommend an 8×8″ foil pan for freezing enough mashed potatoes for 4-6 people. That would be the amount I would use for my Thanksgiving for Two celebration, because no one is mad at mashed potato leftovers.

Of course, you may also serve this entire pot of 5 pounds of mashed potatoes for a big party!

mashed potatoes with 5 pounds of potatoes

Make Ahead Mashed Potatoes Ingredients

Make ahead Mashed Potatoes uses only four ingredients and makes it really easy for a dinner party or holiday celebration. I love this recipe so much, because the 5 pound bags of potatoes are the most economical to buy at the store!

  1. 5 pounds golden potatoes
  2. 1 tablespoon salt
  3. 2 cups half and half
  4. 2 sticks unsalted butter, divided

mashed potatoes for the freezer

How to Make Make Ahead Mashed Potatoes

  1. Prep – First, fill a large cooking pot with cold water.  Peel each potato and then place it in the cold water. Once all of the potatoes are in the pot, then turn on the heat to HIGH.
  2. Cook – Bring the potatoes to a boil, add the salt, and continue to cook until the potatoes are tender all the way through, about 15 minutes.  Drain the potatoes, and then return to them to the pot immediately.
  3. Combine – Add the half and half and one stick of the butter. Using an electric mixer, beat the potatoes to mash them and combine them with the half and half and butter. 
  4. Freeze – Place the potatoes in whichever freezer storage dish you prefer: either 8×8″ pans or mini loaf pans. Slice the remaining stick of butter and dot it along the surface. Cover the pans tightly with heavy-duty aluminum foil, place them in freezer-safe bags and freeze.
  5. Re-heat – To reheat, place the potatoes directly from the freezer with the foil cover still on them into a 350-degree oven. Heat for 30 minutes, stir and continue to cook until they’re warm throughout.

how to freeze mashed potatoes
Tips

  • When selecting potatoes, start with a 5-pound bag of golden potatoes.  The larger the potatoes, the better, because it’s difficult to peel the little potatoes. However, you may absolutely use the little ones and leave the skins on when you mash; it’s a personal preference here.
  • When reheating, you may need to add an extra splash of half and half or salt before serving, taste, and adjust to your preferences.
  • I also put a big portion of the potatoes in a freezer-safe 8×8-inch pan. I do this in case we have a dinner party coming up soon. It’s one less side dish that I have to make when I’m trying to entertain my guests. Plus, mashed potatoes are such a crowd-pleasing side dish—everyone loves them!
  • If you’re looking for a slightly lighter version of mashed potatoes, this recipe is adapted from one in my cookbook Dinner Just for Two. That version uses a portion of chicken broth for the liquid. 

How to Store

  • Room Temperature – the potatoes should be served hot or at room temperature.  
  • Refrigerate – In an air-tight container, keep any leftover potatoes in the refrigerator.
  • Freeze –  These potatoes can be kept in the freezer for up to 6 months. There’s no need to thaw in the refrigerator before reheating–follow the instructions in the recipe below for reheating from frozen.

mashed potatoes for two

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More Easy Potato Recipes

 Instant Pot Mashed Potatoes 

Funeral Potatoes Recipe

Melting Sweet Potatoes with Maple Pecan Sauce

Chicken Baked Potatoes

 

Yield: 12 servings

Make Ahead Mashed Potatoes

mashed potatoes for two

Make ahead mashed potatoes that can be stored in the freezer.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 5 pounds golden potatoes*
  • 1 tablespoon salt
  • 2 cups half and half
  • 2 sticks unsalted butter, divided

Instructions

  1. First, fill a large cooking pot with cold water.
  2. Peel each potato and then place it in the cold water. Once all of the potatoes are in the pot, then turn on the heat to HIGH.
  3. Bring the potatoes to a boil, add the salt, and continue to cook until the potatoes are tender all the way through, about 15 minutes.
  4. Drain the potatoes, and then return to them to the pot immediately.
  5. Add the half and half and one stick of the butter. Using an electric mixer, beat the potatoes to mash them and combine them with the half and half and butter.
  6. Place the potaotes in whichever freezer storage dish you prefer: either 8x8" pans or mini loaf pans. Slice the remaining stick of butter and dot it along the surface. Cover the pans tightly with heavy duty aluminum foil, place them in freezer-safe bags and freeze.
  7. To reheat, place the potatoes directly from the freezer with the foil cover still on them into a 350-degree oven. Heat for 30 minutes, stir, and continue to cook until they're warm throughout.
  8. You may need to add an extra splash of half and half or salt before serving--taste and adjust to your preferences.

Notes

*I recommend finding the largest golden potatoes you can find because it's hard to peel the smaller ones. Alternatively, you can use all tiny potatoes and leave the skins on when cooking and mashing--your choice.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 360Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 55mgSodium: 574mgCarbohydrates: 42gFiber: 4gSugar: 4gProtein: 6g

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