Potatoes on Demand: A "That Homesteading Mama" Kitchen Essential
- Anastasia Oxendine
- Mar 15
- 2 min read
Freezer mashed potatoes are the ultimate "homestead hack" for busy weeknights. Most people assume that potatoes don't freeze well—and they’re right if you’re talking about a plain boiled potato, which can turn mealy and watery. However, the secret to a successful freezer mash lies in the fat content.
By using a high-fat ratio of butter and milk, you create a barrier that protects the potato's texture, ensuring they come out of the freezer just as fluffy and rich as the day you made them.
The "That Homesteading Mama" Freezer Mash Method
This recipe is designed to be made in bulk. Whether you’ve had a big harvest or you’re just prepping for the month ahead, this method will save you hours in the kitchen.
The Ingredients
5 lbs Potatoes: Yukon Golds are best for freezing because of their natural creaminess, but Russets work well for a fluffier mash.
1 cup (2 sticks) Unsalted Butter: Don’t hold back here; the fat is what keeps the texture smooth.
2-3 cups whole or 2% Milk: depending on how thick you like your mashed potatoes
Salt and Black Pepper: To taste.
The Step-by-Step Process
1. Boil and Drain
Peel and cube your potatoes into even chunks. Boil them in salted water until they are fork-tender. Drain them thoroughly—any leftover water in the pot is the enemy of a good freeze. Let them sit in the warm pot for a minute to allow any remaining steam to escape.
2. The First Mash
Mash your potatoes while they are piping hot. Use a hand masher for a rustic texture or a ricer for a silky, professional finish. Do not add your liquids yet; get the lumps out first.
3. Incorporate the Fats
Add your butter while the potatoes are still hot so it melts in completely. Finally, stir in your milk. The mixture should look slightly "over-creamed"—it will thicken up once frozen and reheated.
4. The "Flash Freeze" Portioning
This is the secret to convenience.
The Flat-Bag Method: Fill a gallon-sized freezer bag, squeeze out all the air, and flatten it. This saves space in the freezer and thaws very quickly.
How to Reheat (From Frozen)
You don't even need to thaw these!
Oven: Place the frozen potatoes in a covered dish at 350°F for 30–40 minutes, stirring halfway through.
Stovetop: Place in a pot over low-medium heat with a splash of milk to keep them moist.
Slow Cooker: Perfect for holiday prep. Throw the frozen blocks in on "Low" for 2–4 hours.
Pro Tip: If you use vacuum sealed potatoes, you can put the whole bag in a pot of water to thaw the potatoes. You can just squeeze them out of the bag!
Why This Fits Your Homestead?
As we always talk about at That Homesteading Mama, self-sufficiency isn't just about growing the food; it's about managing your time so you can enjoy the fruits of your labor. These potatoes are a lifesaver for those long days in the garden when you want a "home-cooked" meal without the hour of prep.
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