Freezer Tips

 

Freeze: Mashed Potatoes

There are a surprising number of ways to use up leftover mashed potatoes; fortunately, mashed potatoes freeze well. Freeze mashers in portions: dollop potatoes onto a baking sheet, freeze until solid and then seal in a bag. Alternatively, freeze potatoes in bulk in a quart container or freezer bag, and defrost slowly in the fridge. Read our complete instructions on how to reheat mashed potatoes.

How long to freeze: Up to one year

Freeze: Sweet Potatoes

Cooked sweet potatoes freeze well, whether you’re freezing roasted potatoes or a sweet potato casserole. However, note that casserole toppings, like marshmallows or crumble, won’t freeze well. Simply add fresh toppings when reheating the sweet potatoes.

Freeze: Gravy

Made a delicious from-scratch gravy from pan drippings? Broth and flour-based gravies freeze well. Stash it in the freezer alongside your leftover turkey. Seal in the smallest possible airtight container.

Freeze: Cranberry Sauce

Cranberry sauce is a breeze to freeze. Both homemade cranberry sauces and store-bought sauces—even canned—can be frozen. Transfer to a freezer-safe glass or plastic container; don’t freeze in a can. Leave some headspace in the container, since cranberry sauce will expand during freezing.

How long to freeze: Up to two months

Freeze: Pumpkin and Pecan Pie

Most types of pies freeze fairly well, especially these common Thanksgiving pies. The texture may change slightly, especially that of the filling. Defrost slowly in the refrigerator. A quick blast in the microwave before serving will enliven the flavors.

Note that light and fluffy pies, like chiffon or mousse, won’t freeze well.


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