using frozen mashed potato on top of a fish pie

Clowance

Delia of all people recommends frozen mash in how to cheat believe it or not. I tried it for the first time after getting this book when it came out and now have it about once a week (own brand version, Asda is the best value) to save me bothering after a long day at work. I defrost it first as its quicker to cook though.
No you are NOT a bad mother, its not got any additives other than salt pepper milk and butter. The ONLY downside is the extra cost, and that is not huge. One of my kids prefers it to homemade mash,

PenguinOfDeath

Jojo_the_Tightfisted wrote: »

I've actually tried this stuff, despite deepest suspicion.


And it's proper mash.


Obviously, you won't just have one or two pieces per portion, you'll need tons to reach anything near the amount [strike]you[/strike] I would eat of ordinary mash, but other than perhaps a little sprinkle of salt, it's absolutely perfect.

There you go. The ultimate anti-frozen ready meal enemy likes it.

And the sky has just fallen in.

:eek:
As a self proclaimed mash connoisseur, I am shocked and appalled... and intrigued! And may just give this a go!

Sambucus_Nigra

easy wrote: »

I wouldn't normally dream of using such a thing

How did it get into the freezer if you didn't intend using it?

JoJoB

Another fan here

Really is the ultimate in labour-saving frozen stuff. Aunt Bessie's definitely has the best taste and texture, though Asda own brand is pretty good. Waitrose own brand I was disappointed by - strangely gloopy and glue-like in texture.

Kleopatra

I don'd know about frozen but I usually use dried mash (Smash) on fish pie.

I used to find hm mash sucked up all the sauce from fish so I wait till the last minute to do the mash and instant mash fits the bill just fine.

easy

Sambucus_Nigra wrote: »

How did it get into the freezer if you didn't intend using it?

hadn't actually bought it yet !

valk_scot

I hate peeling spuds but allotment ones don't come scrubbed, of course, and you have to double check them for slug holes and it's easier to just peel them most of the time tbh. For shop spuds though I've got a potato peeling attachment for my Kenwood Chef, you put the spuds in with a cup of water and it whizzes them around against the rough surface on the inside of the attachment. So they're not exactly peeled, more sanded down, only a very thin layer of skin is taken off and hopefully more nutrients are left. I don't think Kenwood make this attachment any more but there are usually a few on Ebay.

rachbc

I've used it before and found it a tad salty for my taste but as pp said - its just mash, butter and seaosning so no need for bad mother guilt. And next time DS is peeling spuds - get him to do a load extra mash and fresh your own in blocks ready for next time he's not around! I freeze it flat in zip lock bags and kind of score into rectangles so you can break/ hack of an approriate amount for your needs

Jessie11

I'd micro it for a few to defrost it a little then put it on. Should be fine.

LameWolf

Nothing to do with frozen mash or fish pie, but.....

OP, I'm disabled, too, and my paws don't cope with prepping vegetables these days.

I meal-plan a few days in advance, and get DH to prep the next day's veggies the night before, and put them in a bowl of water. Could your DS do this while your DH is away, perhaps?

Just a thought, as it works for me.;)