Freezing fresh Mash

Mellika

Am I the only one who finds it near mpossible to "peel" and cube swede?

I love swede and carrot mash, but just can't win a battle with swede!

EssexHebridean

Dealing with Swedes: First cut off the top and bottom - this gives you a "base" to stand the beast on. Use a fairly thin bladed sharp knife and literally just slice the outer layer away - the idea being to follow the line of the vegetable so as to lose as little as possible of the flesh beneath. You can use a veggie peeler, but as I suspect you have found it's tough on both peeler and your hands trying to hang onto it! To cut it up, cut it straight down the middle into two halves, and then lay each half on the board flat and cut into cubes from there - it means you have the maximum surface area of the swede in contact with your board so you can basically use the board to increase leverage on the knife. Oh - and sharpen your knife before you start!

I always cook double or even triple the amount of mash I need and freeze the balance. A chinese takeaway plastic tub makes the perfect serving size for the two of us. To reheat I just whack it into a saucepan and stir it well as it heats - it starts off a bit "wet" but as it comes to full temperature that goes away.

kirsty_johnathon

spendaholic wrote: »

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.

I used to freeze mash when the boys we wee, just stick it in the microwave for a min and a half use a fork to fluff up add a lump of butter and stick it back in the micro for another min and a half.....DONE.:D

angie_loves_veg

A quick tip from me - it is easy to freeze mash in an ice cube tray, then transfer into a labelled bag once frozen hard. Also useful as you can freeze the tiniest portions of leftover mash.

You quickly get to know how many cubes make a portion for the members of your household, so only ever reheat what you need.

stopthespends

hi all

im new to this side of the forum...just a quick question.

ive made some mash potato tonight...although made a portion too much...so my questions is can it be frozen and when i defrost it will it be ok??? mush? waterry etc????

thanks xx

Sunnyday

Hi,

it will freeze fine but can be a bit watery when defrosted.

It`s not too watery to use though IYKWIM

I tend not to add milk if it`s going to be frozen.

HTH

SD

Butterfly_Brain

just put it into a plastic box with a lid or you can even use a bag (saves space in the freezer)
If it is a little watery when you use it add a sprinkle of instant mash, mix well and cook in the micro for 2 mins

donny-gal

I also just add butter when freezing, if you do it in ice cream scoops freeze then bag/box up you can get just what you want out.
DG

Pink.

Hi louley,

Welcome to Old Style :hello:

There are lots more tips for freezing mash that might help on this earlier thread:

Freezing fresh Mash

I'll add your thread to that one later to keep the suggestions together.

Pink

keza

hi silly question, but every week i buy potatoes and every week they grow legs and i throw them. i hate wasting food, can i make these into mash then freeze it? if so, how long in the freezer will it last and how do i defrost and cook it? xxx