Frozen spuds

kerri_gt

I feels mash and reheat in the microwave, it does end up with a more watery consistency but I don't put a lot of butter and milk in (use semi skimmed personally) but just give it a good stir half way through cooking and then stir again at the end and it's fine.

I also ended up with too many par boiled spuds at Xmas for roasties, so I froze in portions the extra. Have cooked from frozen in duck fat (same way as cooking from fresh) and they were seriously good. I did fear they would be soggy etc but no, took prob less time or certainly no more than non frozen roast potatoes, and omg the outside was so golden and crispy with a fluffy inside ....yum!

melanzana

To freeze mash, don't add too much liquid before freezing.

I just add a dollop of REAL butter, and a small splash of milk, just enough to get it mashed to a "mashed" consistency, then cool it down and put into ziplock bags. I don't bother with the open freezing, just flatten the spuds in the bags.

Then I defrost in the fridge, in the bags, then decant into a bowl and add a bit more butter, and salt and pepper. Then microwave in short bursts. When kind of warm I add a bit more milk or cream, mash again, and heat through.

It sounds like a lot of faff, but it's not really, and it tastes just as good as fresh.

Sometimes you might think the mash is watery, but stop and start the microwave and fork it through, it loses the watery consistency very quickly.

Keep on trying!

Crisp_£_note

Smashing! :rotfl::D

Thanks for all the fab advice. So what other fresh veg can I cook n freeze for quick use a different night? Oh and is there any fruit I can make a bit less faff free too?