SummaryCryoprotectant mixtures were added to frozen/thawed (F/T) mashed potatoes in the form of amidated low‐methoxyl (ALM) pectin and xanthan gum (XG), kappa‐carrageenan (κ‐C) and XG and sodium caseinate (SC) and XG, and the effect of frozen storage was examined. F/T mashed potatoes without added biopolymers had higher storage modulus G′ after freezing and frozen storage, associated with sponge formation due to amylose retrogradation. Oscillatory measurements indicated weakening of the structure of mashed potatoes without biopolymers and with added κ‐C/XG and SC/XG mixtures at the end of storage due to ice recrystallisation, whereas the structure of samples with added ALM/XG mixtures was reinforced by increasing time in storage. Mashed potatoes with added mixtures exhibited water‐holding capacity for 1 year. Samples with added κ‐C/XG mixtures were more structured, although when both κ‐C/XG and SC/XG mixtures were included in mashed potato, very acceptable sensory quality was maintained in usual frozen storage conditions.