Freezing fresh Mash

spendaholic

Can someone please tell me how long we can keep fresh mashed potato once it's been, well, mashed? I've been buying fresh mash from both the Tesco healthy eating range and their normal range for a few weeks - it's very nice. but it occurred to me that if Tesco could sell it in a plastic bowl, I might be able to store it in a plastic bowl. We always have a proper Sunday dinner now (we always used to, don't know why it stopped really), so if we're making mash for that, we may as well double the amount and save some for later in the week.

Also, can it be frozen?

Ta much.

System

I usually make a bit of extra mash when i know we are having chips the next day as MrJudi hates chips with a vengence. I have also frozen mash too which was successful.

spendaholic

Wish I hated chips ...

Xbigman

I do this all the time. If you are being safe you can keep mash in the fridge in a tub with a lid for 3 days. I've done 4 days a few times with no problems. 5 days is getting iffy.
Just microwave for 1 minute (stir) then another minute. This is for 300g (one largish portion) so a bit longer for multiple portions.
Supermarket mash will keep for longer but it has salt and chemical preservatives in it, a good reason to do your own if ever there was one.

If you freeze it then let it defrost before you try to microwave it. I found it goes a tad watery so I make a slightly thicker mash to start with. If you must micro from frozen then use the defrost setting and break the mash up before reheating on full power.

And if you want really healthy mash, make it with 50% potato and 50% swede. Swede is a wet vegetable so you need less butter/marg/milk. I then add a sprinkle of dried parsley when I mash it.
150g potato + 150g swede + 20g of low fat margerine + sprinkle of parsley = 180 calories.
Regards



X

spendaholic

Thanks X

And do you sometimes use carrot too? One of the Tesco HE mashes is swede, spud, and carrot, and it's delish - and I hate both swede (but love the smell) and carrot (but not raw) too.

pol

I always keep a supply of mash in the freezer. Once a week, I mash as usual with butter and milk then open freeze on a flat tray using an ice cream scoop for portions. I can then use however many I need. They do go a bit watery in the microwave to begin with, but keep stirring with a fork and it goes back to perfect fluffy mash!

little_lil

I always make too much mash and have thrown the leftovers away, it never occured to me to save it. will be putting it in the fridge or freezer from now on though.

Mado

Carrot mash all by itself is brilliant.
Don't know why it has never caught up in the Uk (I was french once ... before I got stitched up with DH)... Hubby thought first time it was abit like baby food but it tastes really good, can be mixed with other veggies and freezes superbly.

I would also recommend celeriac mash... the secret to make it really creamy while going easy on the fat is to cook it in milk. (watch the pan though).

Curry_Queen

Carrot and swede mash with plenty of butter and pepper is YUM!!!!!

I'm glad you mentioned celeriac as I have one sitting in the fridge at the moment and I wasn't too sure what to do with it

I'd heard you could eat it cooked or raw so I was going to cut it in half and try out both! What would be the best way to cook it to go with roast pork dinner tomorrow, bearing in mind that I'd already planned a spud/parsnip mash, although that could easily be changed to roasties

hermit-crab

My wife used to make mash last for three days. I'm not quite sure how she stored it, but we would have both roast and mash potatoes on a Sunday with the roast. On Monday we had the leftover meat made into a pie topped with mashed potatoes. On Tuesday it was always something with champ (mashed potatoes and spring onions). By Wednesday I was very glad she had run out of mash!

moggins

Never thought about freezing it before. Thanks for that info, they've developed a thing about bubble and squeak in my house.