Allow the mashed potatoes to cool down completely and then scoop them into individual servings on a baking tray lined with parchment paper.

Stick the tray into the freezer for 4-5 hours.

Once the mashed potato scoops have completely frozen and become hard, transfer them to a ziplock bag and seal it. Make sure to take out as much air as possible.

Put this bag of frozen mashed potatoes back into the freezer, label it, use up within 2 months.

Once the mashed potato is completely cool, grab a ziplock bag and fill it about 3/4th of the way with mashed mashed potatoes. Seal the bag, leaving a small opening to allow air to pass.

Place the bag on a flat surface or your countertop and gently spread out the mashed potatoes until it’s in a flat, even layer. Make sure the bag has no air pockets and then seal it all the way through.

Repeat the process for the rest of the mashed potatoes.

Lay the bags of flattened mashed potato on parchment paper and freeze for a few hours.

Once frozen, take out all the mashed potatoes and transfer to a glass container or bigger zip lock bag so it doesn’t take up too much space in the freezer.

For this method, transfer the mashed potatoes to an airtight container and flatten out the top using the back of a spoon or spatula.

Once it cools completely, wrap the entire container in cling film three times and then put the lid on. This is an essential step to prevent freezer burns and odors.

Put it into the freezer and forget about it until you are ready to eat.