Yes I have frozen AnnTs scalloped potato recipe several times and they have turned out well...good enough to serve to company......but like Annie said the longer they are in freezer they have a tendency to get a little watery. And I agree with Annie it is the potato texture affected not the sauce. Short term freezer time of a couple weeks or so works great......not months.

Thanks guys! I still can't get the hang of freezing leftovers. I've never done it. There's always food in the freezer, meats, spaghetti sauces, soups etc, to make meals from, but never have I frozen leftovers.

I did eat the mashed potatoes that I had frozen a while ago, and they were watery, but I ate them anyway. I blamed the fact that I had mashed cauliflower in them as well.

Annie, I got my badges on the weekend for this year's Ride for Dad. I'll be riding......well, a passenger again.

Jasdip, I'm happy you are "riding" again, it was important to your DH and I know it was important to you. It'll be different, but I do hope you enjoy it and can focus on the good memories.

I've frozen mashed potatoes successfully, but they have to have a lot of "fat" ingredients in them. Butter, sour cream, cream cheese, those all raise the fat content enough to help freeze the potatoes without compromising the texture as much.

Annie

Please share your ride for dad, : ). I do remember that from years past.

I often make a side dish for 4-6 'while-i-am-at-it' , the prep the bother and the time!, the oven heat...use it...to be another incarnation and not consider it a leftover. Next day breakfast hash, frozen flat pack in quart zips. They can be placed in a casserole covered with fresh veg and baked, used as a blender thickener in garlic leek soup, or the cast iron skillet base for a frittata. A frozen flat pack on parchment in the oven low and slow to thaw and bake is a super base for a piece of fish like cod. Takes care of moisture and get gently crispy while prepping a fillet of fish. Lay fish on top and bake.

This all goes back to the principle that water is weird when it freezes. It expands and forms crystals. Any vegetables, from soppy wet celery to dry roasted potatoes, suffer from this. The longer frozen, the more the hidden water goes weird, hence the warnings about the potato texture. You can steam out mashed potatoes as much as possible, and add back liquid when you reheat them, but it might be less bother to just make fresh at that point. Fat freezes slower and better than water, so it's no wonder that richer potato purees freeze better than regular

I've had good luck with a foodsaver. If you don't have one and want to give it a try, you can get a freshsaver at WM or BB&B for about $20 + bags. This is more of a portable/re-sealable unit, but you get the idea of using a vac sealer.

I made tons of meals for my FIL after he was widowed and bagged them up using the foodsaver and freshsaver! He could mix and match his food preferences!

His last words to me was that he loved my cooking!

Sleevendog, here are some pics from last June's ride!

I LOVE this truck!!! It's a permanent paint job.