Freezing fresh Mash

Chipps

I have frozen mashed potatoes as topping for shepherds pie, but also as duchesse potatoes. If I remember rightly, you add egg yolk to mashed potatoes then pipe them into swirly sort of rosettes onto a baking tray & freeze them. A sort of do-it-yourself instant frozen potato product - but without all the chemical additives! Looks pretty, too!

elona

Or you could just use ice cream scoops to open freeze them if you are as useless as I am at piping :j

moggins

I don't have an ice cream scoop Perhaps I should invest in one at Asda today.

r.mac_2

you could use two large tablespoons to shape the mashed potato. I can't remeber the name of the technique used, but basically you take a spoonful of the mash, scoop the spoonful of mash out of the first spoon, using the second and repeat until a smooth oblong type shape is reached. Once defrosted, you can heat them in an oven, and they go a bit crunchy around the edge. Yum. I would guess approx three per portion.

hmm, I am not sure that I explained that well. let me know if I didn't make sense!

moggins

r.mac wrote:

you could use two large tablespoons to shape the mashed potato. I can't remeber the name of the technique used, but basically you take a spoonful of the mash, scoop the spoonful of mash out of the first spoon, using the second and repeat until a smooth oblong type shape is reached. Once defrosted, you can heat them in an oven, and they go a bit crunchy around the edge. Yum. I would guess approx three per portion.

hmm, I am not sure that I explained that well. let me know if I didn't make sense!

Quinnels!! That's the word, I can name it wonder if I can do it?

r.mac_2

yes, that's the one. It's quite easy, with a little practice. great if you have kids to get stuck in and help. used to keep my sister and I busy for hours at a time!

Pal

Wouldn't a better idea be to cook up more potatoes than you need, but only mash what you want to eat that day? The remaining cooked potatoes are going to last a lot longer, and even freeze a lot better, than pre-mashed ones.

Also, if you boil the potatoes in their skins in very salty water, the salt will draw the water out of the potatoes through the skins as they cook, making the mash dryer, making it taste a lot better. It doesn't make the mash any saltier. I also would have thought that minimising the water in the mash would help the potatoes last longer in the fridge and freeze better.

Finally, if you have spare potatoes in the fridge but don't fancy mash you can always fry them up with bacon and put some cheese and/or sour cream over them. I guess you could do the same with mash but it might be a bit messier!

catznine

If I have leftover mash from the roast chicken dinner the day before and its only a spoonful so not enough for bubble and squeak or shepherds pie, then I use it up as a thickening in home made cream of chicken or veg soup.

I also have frozen it in my soup fairy pot! I hear you asking "what is a soup fairy pot?" I read about it on one of the american frugal sites and it's a great idea. Choose a large freezer container (for childrens entertainment you can draw a picture of a fairy on the label) everytime you have leftover vegetables, potatoes, gravy etc., pop into container and put back into freezer. When you have enough defrost and make a soup. You could add small amounts of cooked meat too!

headchef

Leftover mash can be made into fish cakes. Either freeze mash until you have the fish or make the cakes and freeze them until needed. Delia has a good receipe, but basically you can use tinned salmon or fresh. Morrisons sell salmon trimmings at 40p a go! A bit fiddly (you need to simmer the bit for a couple of mins and then remove flesh from the bones) but tastes brill and is sooooo cheap!

Xbigman

spendaholic wrote:

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.

I tried it with carrot but wasn't that keen. Possibly because I eat a lot of carrots anyway. I also tried it with cabbage but ended up with lots of bits that wouldn't mash. Last but not least, I tried it with cauliflower but it went very mushy. Possibly I over boiled the Cauli.

If no one else has mentioned it. Potato and swede mash is called stanch. Cabbage and poptato mash is called Colcannon (I think). There are probably names for other combinations, but I don't know them.
Regards


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