Query of the spud masters here.

[Sweaty Paul]

Getting ready to take our annual week long lake vacation with 2 other families. This trip, while it takes some prep, is super relaxing once it starts. Each family is responsible for a breakfast and an evening meal. This year we decided to make Zinfandel of Beef (Julia Child's version). Because this is a relaxed trip less effort is better which is why we did Zinfandel of Beef because we can throw it in a crockpot to slowly reheat all day while we boat (just like the Chili Verde in years past). We'd like to serve over mashed potatoes.

The above is the backstory for my question. I'd like to know if anyone has ever frozen mashed potatoes and if so what tips or tricks they might have to pre-make mashed potatoes to minimize the hassle of making from scratch. That said, I could always, if push comes to shove, use instant potatoes, however, I'd prefer to have real potatoes. I have a couple of thoughts. One, make the potatoes freeze them, and then, on the day they are needed reheat them via sous vide. My thinking is that with the slow reheat of sous vide the cream/butter shouldn't separate. Another option would be to make the mash and then reheat slowly and then add cream and butter before serving.

Looking forward to the replies and learning some new things!

Sweaty!

[DavidNorcross]

We harvest about 100 lbs of potatoes each year. We have tried canning them, mashing and then freezing, dehydrating, starting this year we have started freeze drying and finally just keeping them in a cool dark location to keep.

Freezing - Just ok for us. We tried many different methods and while they were ok, it honestly was not for us.

Canning - They were ok if you fried them, however, mashed or boiled they just did not have a fresh taste for us.

Dehydrating - this method worked well for hash browns or fried potatoes or for adding to stews. But you are limited.

Freeze drying - We are fans. There is a significant investment, however, we can freeze dry our potatoes, add water and they taste just like the day they were cooked. Amazing, but obviously not for everyone.

Honestly, if you cannot freeze dry, the old tried and true method of preserving in a cool dark location is the best.

Hope this helps.

[Panhead John]

Paul, I’m of absolutely no help with freezing mashed potatoes, but if push comes to shove and you decide on instant mashed potatoes……Idahoan is the best IMO. They’re the closest to real mashed potatoes I’ve found. They also come in many different flavors/varieties. With a little doctoring up, they’re pretty darn close to the real thing.

[STEbbq]

Agree with PJ. I do not like mashed potatoes in general but these are actually good.

[Oak Smoke]

These are a must have in out pantry. If you make them with milk and butter they’re great.

[bbqLuv]

Instant mashed potatoes sure are lighter and easier to store.
I freeze complete meals in zip lock baggies to reheat later at camp.

[Mosca]

When I don’t want to actually make mashed potatoes, these are pretty damn good.

[Jfrosty27]

Yup. We buy that same brand. A winner. Their other items a re great too.

[Donw]

Several years ago we had a large crowd staying at the house so we prepped a lot of items in advanced. I just followed the ATK recommendations and they turned out well. Only thing I changed was I vacuum sealed the pre-frozen balls, and after I reheated I added lots of butter and a little half and half. Came out pretty decent. Here is the short article ATK from that I followed.

https://www.americastestkitchen.com/articles/4107-leftover-mashed-potatoes-here-s-how-to-freeze-and-reheat-em

[mrichie1229]

If you do cook the potatoes ahead of time, leave them a little undercooked, and make sure they are drained very well. Also, when you reheat them, there will be a fair amount of water that is released during the freeze/thaw cycle, so you will want to drain them again.

If you mash them, leave them chunkier than you normally like, with less butter, salt, pepper, milk/cream/half n' half, than you normally add, so you can add more to taste while reheating.

[DaveD]

My lovely bride has been making Ree Drummond's (Pioneer Woman) make-ahead mashers for some years now, and they are fantastic. You do the work the night before, have them in a pan in the fridge ready to bake for your meal. They can sit for 2 or 3 days before baking even. No freezing or other packaging involved so you skip all those possible complications. And they are so good!!

https://www.thepioneerwoman.com/food-cooking/recipes/a12083/delicious-creamy-mashed-potatoes/

[DaveD]

"Guess I'm just a spudboy, searching for that real tomato..."