There's something about the fluffy, buttery mounds of mashed potatoes that make them a popular comfort food. Mashed potatoes, whether you make them fresh from scratch or enjoy them in a restaurant, taste best when first made. However, you may want to make a large batch and freeze the mashed potatoes for later use. The problem with freezing mashed potatoes is that they become very watery when you thaw them out. Depending on the method you use to reheat them, however, it's easy to get the mashed potatoes back to the right consistency.
Leave the plastic bag or container holding the mashed potatoes on the worktop to thaw. Expect thawed mashed potatoes to look very watery.
Pour the thawed mashed potatoes into a saucepan over medium heat.
Stir occasionally, allowing some of the excess liquid to evaporate.
Stir in 32 g (1/4 cup) of potato flakes for every 384 g (3 cups) of mashed potatoes, if they are still too watery.
Mix the potato and the flakes until well combined. Serve hot.
Place frozen mashed potatoes in a microwave-safe bowl, covered with a lid.
Microwave the mashed potatoes at 50 per cent power for five minutes.
Stop the microwave and stir the mashed potatoes every other minute. Remove from the microwave after the five minutes and stir again
Add 2 tbsp cream cheese or sour cream for every 256 g (2 cups) of potatoes to thicken them up if they are too watery. Serve hot.
If the potatoes become too thick, add a little water or milk, a tablespoon at a time until it reaches your desired consistency.