10 Foods You Should NEVER Freeze (and 6 Surprising Ones You CAN)

15. Cooked or Parboiled Potatoes You CAN Freeze (Mashed Potatoes, Parboiled Potatoes)

Cooked and parboiled potatoes are a great exception to the “no potatoes” rule. When potatoes are cooked first, their starches stabilize and excess moisture is reduced, yielding a much better result after freezing and reheating. Mashed potatoes, in particular, freeze well when you add a touch of butter or dairy to preserve a creamy mouthfeel. Portion them into meal-sized containers, cool thoroughly, and freeze flat for faster thawing. Reheat gently in the oven or on the stovetop with a splash of liquid to restore creaminess. Parboiled potato pieces also freeze well for later roasting or pan-frying; they hold shape and cook quickly from frozen. These approaches help you preserve harvests, simplify holiday meals, and keep sides ready at a moment’s notice.

16. Hardy Greens You CAN Freeze (Kale, Spinach)

Kale, spinach, and other hearty greens handle the freezer far better than delicate salad leaves when prepared correctly. The key is blanching or lightly cooking first to halt enzymes and stabilize structure. After a brief blanch and an ice-water shock, squeeze out excess moisture, portion, and freeze flat in bags. Frozen greens won’t return to salad status, but they are excellent in soups, stews, sautés, and smoothies. This method makes the most of seasonal abundance and ensures you have nutritious greens available even when the market offerings change. For smoothie use, freeze chopped greens raw in measured portions so you can drop them straight into the blender. Label bags with blanching dates for best rotation and quality.