Freezing potatoes can make life so much easier, and in some cases, produce better results (roast potatoes from frozen, for example!). Have an arsenal of different versions at your fingertips, ready to go and without any prep hassle.
Potatoes don’t freeze well raw, so they will need to be cooked or partially cooked beforehand. The great thing is that you can choose a variety of different ways to prepare and freeze them. Try these methods with white, sweet or even purple potatoes. Always use potatoes that are fresh. Potatoes in the freezer will be at their best within three months. Check out our top potato recipes for inspiration for your prepped and readied spuds.
Basic methods for freezing potatoes
How to freeze boiled potatoes
- Peel (or don’t) the potatoes and cut into the size and shape of your choice. Pop the potatoes into boiling water and parboil until almost cooked, tender but still firm, the timing will depend on the size of your potatoes (a couple minutes for small diced potatoes and up to 10 minutes for larger potatoes). Plunge the potatoes into a bowl of iced water to stop the cooking process, then drain using a colander and leave too cool.
- Lay the potato on a tray without letting them touch each other. Pop the tray into the freezer and, when frozen solid (about six to 12 hours), transfer to a resealable airtight freezer bag, remove any excess air, label and pop back into the freezer.
How to freeze mashed potato
- Peel the potatoes, dice, then boil until cooked. Drain and then mash with butter, milk, or cream, to your taste, until smooth, season and then let cool completely. (To cool quickly, you can pop the mashed potato into a deep bowl then place this bowl into a large shallow dish filled with ice and cold water.)
- Portion up the mashed potato, we find portions of two, or even one, work best. Pop each portion into a resealable, airtight freezer bag, remove any excess air, then spread the mashed potato out as flat as possible, label, then pop into the freezer and freeze until solid.
How to freeze roast potatoes/chips
- Peel (or don’t) the potatoes and cut into the size and shape of your choice. Pop the potato into boiling water and parboil until the potato is almost cooked, tender but still firm, the timing will depend on the size of your potatoes (a couple minutes for chips and up to five minutes for larger roast potatoes). Plunge the potatoes into a bowl of iced water to stop the cooking process, then drain using a colander, shaking the potatoes to fluff them up.
- Heat some oil, goose or duck fat until hot and toss the potato through it to coat. Allow to cool, then lay the potato on a tray without letting them touch each other. Pop the tray into the freezer and when frozen solid, (about six to 12 hours) transfer to a resealable, airtight freezer bag, remove any excess air, label and pop back into the freezer.
Cooking potatoes from frozen
There is no need to defrost potatoes before cooking them. If you would prefer to defrost the mash, just pop it into the fridge overnight. We wouldn’t recommend defrosting roast potato or chips ahead of cooking.
How to cook boiled potatoes from frozen
- Smaller diced potato won’t need defrosting, as they will defrost during the cooking process. Pop them straight into boiling water, or into the meal you are cooking, for a few minutes, or until cooked through.
- For larger pieces, defrost overnight in the fridge. Then finish cooking in boiling water until cooked through, drain and use.
How to cook mashed potato from frozen
- If you choose to defrost the mash overnight, reheat on the hob until piping hot throughout, stirring as you go.
- If reheating from frozen, pop the mash into a pan and reheat gently, until defrosted, then increase the heat and cook until piping hot, stirring as you go.
How to cook roast potatoes/chips from frozen
- Cook from frozen for best results. Pop roasties or chips straight into a heated oven at the original temperature, adding 10-15 more minutes cooking time for roasties or bigger cuts of potato.
- You can fry chips straight from frozen.
Potato recipe inspiration
These warming Bombay potatoes make a mouthwatering side dish to any epic curry feast. We recommend making a double batch – everyone will be coming back for another spoonful.
No summer BBQ would be complete without a plate piled high with creamy potato salad. This next level recipe pulls out all the stops, topping everything off with a handful of crispy fried onions.
Everyone loves a classic potato wedge with your dip of choice, they’re the ideal sharing snack. This simple recipe makes a delicious side dish alongside chilli con carne, burgers or salads.
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