How to Freeze Cooked Potatoes?

If you want to save money and time by storing cooked potatoes for later use, you can do so by blanching and freezing them. You can do this in batches. The potatoes should be crisp-tender and easily speared with a knife. Then, you can put them on a parchment-lined sheet pan, freeze them for an hour, and then store them in freezer bags. You can store them for up to three months.

How to Freeze Cooked Potatoes

If you want to reheat the cooked potatoes remove them from the freezer. Because it might be challenging to reheat potatoes that have additional items added before baking, like cheese or bacon, without overcooking and drying out the potato, this type of potato should not be frozen.

How to Freeze Cooked Potatoes?

The best method for freezing cooked potatoes will depend on the sort of potato you’re using. While freezing whole or cubed potatoes is not challenging, there are a few easy steps that should be followed.

1. Blanching

Before freezing potatoes, it is a good idea to blanch them. This prevents them from turning brown or mushy. To do this, you can prepare an ascorbic acid solution. To make this solution, combine half a cup of fruit fresh with a gallon of water. It will prevent oxidation and browning caused by oxygen in the water.

The potatoes should be soaked in the solution for three to five minutes. You can blanch cooked potatoes by peeling them, but you should also chop them into small pieces. This will make them easier to freeze and cook. You can use a knife or a vegetable peeler to do the peeling. Once the potatoes are cut into cubes, you can blanch them and then place them in freezer bags.

2. Cooling

One way to keep cooked potatoes crunchy and delicious is to cool them down before freezing. This will not only prevent discoloration but will also prolong their storage life. You can prepare potatoes before freezing by washing them thoroughly under cold water.

You should also peel them. If you don’t have time to peel them, you can boil them first. After cooking, drain the potatoes well and place them in a large bowl of ice water to stop the cooking process. Once cooled, pat them dry with a clean kitchen towel.

Once cooled, arrange the potatoes in a single layer on a baking sheet. The sheet should be large enough to ensure there’s enough room between each potato. This will prevent potatoes from touching each other during the freezing process.

3. Thawing

If you’re going to freeze cooked potatoes, there are a few steps you need to take before the potatoes can be frozen. Make sure to thoroughly wash and peel the potatoes. This will ensure that the potatoes will stay soft when they’re defrosted. You can also cube the potatoes before freezing them.

Once you’ve peeled and sliced the potatoes, you’ll need to cook them thoroughly to prevent enzymatic reactions that can cause the centers to turn mushier when they freeze. Make sure you do this carefully and quickly, using a slotted spoon or tongs. Also, make sure they’re placed on a baking sheet lined with wax paper.

Before you freeze potatoes, you’ll need to peel them and dice them into 1-inch cubes. Doing so will reduce the surface area and make them easier to freeze and thaw. You can do this in batches, and it will make it easier for you to defrost them. The main advantage of cooking potatoes before freezing them is that they retain their texture and flavor.

4, Peeling

Soaking potatoes in water before cooking them will help them stay fresher for longer. This will help prevent browning and remove some of the starch. However, it will not prevent oxidation. It’s best to keep them in the fridge for no more than 24 hours.

In addition, it is important to store cooked potatoes in a cool place to prevent them from drying out. To save time in preparation, you can partially cook potatoes before storing them. This will reduce the amount of cooking and frying time.

Also, partially cooked potatoes can be reheated to get a crispy finish. However, it’s best not to freeze them, as they will turn black and become mushy when thawed. However, if you’re going to prepare them for a meal the next day, you can do so.

5. Store in the Freezer

One of the most convenient ways to store potatoes is to freeze them. This will help keep them fresh for several months. While cooked potatoes will keep for a week or so in the fridge, they can be kept for three or four months in the freezer. However, certain potato varieties do not stay fresh in the freezer very long.

Choose the waxy varieties, which have a low moisture content and do not change their texture or color. They will remain firm, smooth, and blemish-free. Avoid potatoes that have a green tint, as they are a sign of prolonged exposure to sunlight. It is not a food hazard but can be harmful to your health.

To extend the life of potatoes, they should be stored in cool and dark places. It is a good idea to store them in a cloth or natural fiber bag. Avoid placing them in a refrigerator next to strong-smelling foods like onions or meat. Then, you can easily reheat the potatoes and enjoy them later.

Is it Possible to Freeze Cooked Potatoes?

Yes! Potatoes may and should be frozen if you have an overabundance of the root vegetable. There is one crucial point to keep in mind, though: Since raw potatoes are quite watery, you should only freeze cooked or partially cooked potatoes. When this water freezes, it causes the potatoes to mush up and become crunchy.

How to Freeze Mashed Potatoes?

Rich substances such as cream, sour cream, or cream cheese are frequently used to make mashed potatoes, which helps maintain their texture during freezing and thawing. Mashed potatoes should be made by the instructions, then spooned into an airtight freezer bag (or divided into parts), allowed to cool fully, and frozen for up to six months. When reheating frozen mashed potatoes in the oven or microwave, be sure to stir them first.

How to Freeze Stuffed Twice-Baked Potatoes?

As with mashed potatoes, the cheese or sour cream they typically contain helps make them more freezer friendly. Twice-baked potatoes, also known as filled potatoes, are ideal for cooking ahead and storing for quick weekday meals.

The potatoes should be prepared as directed in your recipe, allowed to cool completely, and then wrapped individually in foil or plastic wrap and stored in an airtight freezer bag for up to three months.

Twice-baked potatoes can be thawed in the fridge or heated up from frozen in the oven or microwave. A similar method can be used to freeze baked potatoes, but because they lack the richness of cheese or sour cream, they don’t freeze quite as well.

How can I Freeze Potato Gratins and Scalloped Potatoes?

You may get a head start on dinner by freezing potato dishes like gratins and scalloped potatoes. It is preferable to cook the meal just until the potatoes are beginning to soften and brown, but not quite done. For up to two weeks in the freezer, let the food cool fully before wrapping it tightly. Thaw in the refrigerator, then bake until the potatoes are done and the casserole is well heated. It’s ideal to sprinkle cheese over the potatoes after freezing when the dish is back in the oven and almost done.

How do you Freeze Potatoes for Roasting?

In terms of saving time, freezing potatoes that you intend to roast may result in especially crispy potatoes. If desired, peel the potatoes before cutting them into wedges, cubes, or chunks and blanching them in boiling water until they are soft but still have some bite.

Depending on the type of potato you use and how big or small you cut the pieces, cooking durations will vary, but the potatoes mustn’t be finished cooking. The potatoes should be cool after being drained, dropped into a dish of ice water to stop the cooking process, and then drained once more.

The potatoes should be spread evenly and not touch one another on a baking sheet before being frozen for 6 to 12 hours, or until solid. To freeze the potatoes for up to three months, transfer them to airtight freezer bags. When ready to roast, toss the frozen potatoes with olive oil, season with salt and pepper, and then roast until crisp and golden.


In conclusion, the simplest way to store a large quantity of delectable homemade or store-bought mashed potatoes is to freeze cooked potatoes. They can be frozen for several months and kept there, ready to thaw and reheat anytime you need them. If you want to quickly thaw and serve them, you can even reheat them in the microwave. Use your frozen cooked potatoes within six weeks of freezing them for the greatest results.

Your potatoes will probably taste acidic, to put it mildly, if they are bad. Most frequently, they have a sour, bitter, and occasionally vinegar-like flavor. Therefore, never use rotten tubers to make mashed potatoes or any other dish. You will not expect potatoes to have a flavor like this; it’s sort of acidic and sour. They could have been rotten. They might have been pickled, but you just didn’t like the taste because you’re not utilized to it.