Mashed potatoes can freeze well if prepared with plenty of rich dairy additions. Coating the potatoes with fat helps maintain their structure during freezing and makes for delicious reheated results. Taste of Home's designed-to-freeze recipe includes sour cream, butter and cream cheese.
Begin by peeling 5 pounds of potatoes and cutting them into chunks. Boil until tender, and then drain. Mash the potatoes with 2 tablespoons softened butter. Beat in 1 cup sour cream, 6 ounces of cubed cream cheese and preferred seasonings. Load the mashed potatoes into a pan, and bake uncovered at 350 degrees F for 30 to 35 minutes. Once cooled, portion the potatoes as desired, and free them for up to six months. To reheat thawed potatoes, bake the potatoes as previously directed.