I freeze these all the time without any problems in texture. The secret is to bake them just short of completely done (a light golden brown), then allow them to cool. Wrap well and freeze. I take them out and give them time to thaw, then pop them back in the oven for 5 minutes. I have frozen them in the pan, which also works but they will need more time to thaw. I never freeze them long-term, and usually only freeze when I am making large quantities for a holiday dinner. Also, I find that 35 grams of potato flakes works best in the recipe.

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