Freezing mashed potato

Grumpysally

I have a load of potatoes that I have harvested that have damaged skins so need using quickly.
I'm going to do a batch of mash to portion up and freeze. I've read conflicting advice about adding butter and milk though. Some sites say plenty of butter / milk/ cream helps keep the texture others say the opposite and to just mash with a bit of the cooking water.
Any suggestions Old Stylers?
Thanks

ScarletRibbons

When I defrost potato that's been mashed with butter and milk, the liquid separates from the potato. All i do is give it a good whisk, preferably with an electric mixer. Or a vigorous beating with a hard spatula should get the same result.

Pollycat

I put a small amount of olive spread when I do a big pan of potatoes for the freezer.
You can always add more butter/milk/cream when you've defrosted it ready to use.

Working_Mum

I have only ever frozen mashed potato that has been left over after a meal. I have found that it is best to add cream and butter when it's been warmed through - I tend to warm up previous frozen mash in my oven adding a couple of knobs of butter on top as it warms through.

HTH

Pollycat

Working_Mum wrote: »

I have only ever frozen mashed potato that has been left over after a meal. I have found that it is best to add cream and butter when it's been warmed through - I tend to warm up previous frozen mash in my oven adding a couple of knobs of butter on top as it warms through.

HTH

I've just done 2 big pan-fuls (7 double portions) to use up potatoes before we go on holiday.
I always have a stash in the freezer to add to shepherds pie base (also always in the freezer) or to accompany sausages or whatever if we come home late and need to sort something out to eat quickly.
I defrost and reheat in the microwave.
I find it less time consuming to do a batch rather than cook it as we need it.
And if I ever see potatoes reduced, I'll buy a couple of bags specifically to mash and freeze.

ScarletRibbons

Pollycat wrote: »

I've just done 2 big pan-fuls (7 double portions) to use up potatoes before we go on holiday.
I always have a stash in the freezer to add to shepherds pie base (also always in the freezer) or to accompany sausages or whatever if we come home late and need to sort something out to eat quickly.
I defrost and reheat in the microwave.
I find it less time consuming to do a batch rather than cook it as we need it.
And if I ever see potatoes reduced, I'll buy a couple of bags specifically to mash and freeze.

Yes, I like to have mash in the freezer, it's such a time saver

Sayschezza

I mash with butter then use an ice cream scoop to put blobs onto a lined baking sheet. Open freeze then shove them into a freezer bag. I reheat from frozen in a hot oven = duchess potatoes.

jackieblack

I just mash and freeze with nothing added

[Deleted User]

I have dug out some herby mash for dinner tonight to have with cabbage and sausages and its defrosted nicely in the kitchen I will microwave half for tonight and the other half tomorrow night as I am trying to eat done my freezer at the moment Mine were mashed with butter and dried herbs I never use milk as I'm not keen but mine are fine