"Cooked potatoes overall are better for freezing than raw ones, because the latter have so much moisture that their texture will become unpleasant. Meanwhile, the fats used in making mashed potatoes actually work to preserve their consistency when frozen, thawed, and reheated. For this reason, it's a good idea to add a little extra cream to mashed potatoes if you anticipate storing leftovers; ditto that for butter."
"When freezing, instead of placing an entire bowl or casserole dish in, scoop individual balls onto a parchment-lined baking sheet and freeze them until they're solid. At that point, move them into a space- and preservation-friendlier airtight, freezer-safe container. The individual scoops are especially handy because it's easy to take out however many you need for any given meal, as you do want to avoid repeated reheating and freezing to preserve the potatoes' consistency."
Mashed potatoes freeze well when cooked rather than raw, because raw potatoes hold moisture that ruins texture. Fats like butter and cream help preserve mashed potatoes' consistency through freezing, thawing, and reheating. Adding a bit extra cream and butter before freezing improves texture and richness. Freeze individual scoops on a parchment-lined baking sheet until solid, then transfer to an airtight, freezer-safe container to save space and maintain quality. Remove only the number of scoops needed to avoid repeated reheating and refreezing. Add herbs and other fresh seasonings after reheating to preserve their flavor.
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