instant mash question

dawn_rose

Hiya I'm making shepherds pies for my freezer and ran out of mash any ideas if instant mash will freeze ok and survive oven cooking when reheated. Thanks😊

Tink_04

I’m not a fan of instant mash - but freeze without the mash on then next time you making mash make some extra - let it cool and top the frozen mince from the freezer and bung it back in to freeze the mash!

PasturesNew

I'd just freeze the pie - and leave the instant mash topping until it was time to cook it... after all, who knows, by then you might fancy/have real spuds.

You COULD freeze it .... but there's really no point 99% of the time.

McKneff

Horrible, horrible stuff.

rosie383

Not any more it’s not. I got it one day for a recipe and now use it for things like fish pie or anything which needs potato you can work with your hands. Like a dish we make with balls of mash, lump of cheese in the middle, wrapped in breadcrumbs and fried, then served with a sauce.
It actually tastes a million times better than the stuff I remember from my childhood 40 years ago.

Pollycat

Tink_04 wrote: »

I’m not a fan of instant mash - but freeze without the mash on then next time you making mash make some extra - let it cool and top the frozen mince from the freezer and bung it back in to freeze the mash!

I freeze my shepherds pie bases as they are and also freeze 'proper' mash separately.
I can then use the potato for whatever dish I want (e.g. with sausages) or combine the 2 when I'm ready to reheat a shepherds pie.

I must admit, I think using instant mash on a home made shepherds pie is a waste of a good dish.

Bertles

I use instant mash from Costco and it is soooo good! I know it's not in the true spirit of OS but I'm too ill and rarely have the energy to make it from scratch.

When I make cottage pies I freeze the meat part and make up the mashed potato when we reheat them.

[Deleted User]

I too am not a lover of instant mash ,but then I always make more mash than I need and freeze the surplus for another day

McKneff

rosie383 wrote: »

Not any more it’s not. I got it one day for a recipe and now use it for things like fish pie or anything which needs potato you can work with your hands. Like a dish we make with balls of mash, lump of cheese in the middle, wrapped in breadcrumbs and fried, then served with a sauce.
It actually tastes a million times better than the stuff I remember from my childhood 40 years ago.

Which mash do you use please

Soworried

I'm making mash the lazy way atm.

Just sticking the potatoes in their skin in the microwave for 7 minutes. Then mashing with the skin still left on. It's working well and minimum effort.
Keeps the fibre and skin nutrients also.

Shropshirelass

I sometimes stretch homemade mash with instant, if I don't have enough for e.g. a cottage pie or fish pie and it works well. I did freeze some instant (it was £esco) but had to throw it away as it defrosted to a runny mess
It is good for thickening soup and stews. Part of our emergency pantry.