Freezing Mashed Potato

MrsAtobe

billywhizz wrote: »

There's a thread here that suggests adding an egg?

http://chowhound.chow.com/topics/345395

Thanks, I'll give it a go, to see if it makes a difference and report back;).

babyshoes

I find that you need to heat and stir it back in and it dries out a bit as you go, I use the microwave and stir every couple of mins. But I do like fairly moist mash in the first place!

lynzpower

my tips for foolproof potato cakes is:

1) never put milk in the mash
2) never use margarine in the mix either.

Take a bag of powdered mashed potato ( value is fine) scatter some on your work surface.

With the warm mash knead in as much powdered mash as it will take and make it into a proper dough.

You can also use plain flour but sometimes can leave a very dry texture.

Pat them out on the surface and leave them to dry out.

Then quickly fry, then freeze on a baking sheet then put into tupperwares.

Then they can be fried grilled or oven from the freezer.

enjoy!

Steve-o

This is a bit of a mystery. I regularly freeze mashed potato, and it comes out fine. I make the mash, with whatever additions may be to hand (milk, butter/spread, cheese, etc), and then let it cool before hand-forming into handy-sized balls. I then pop the balls into the freezer on grease-proof paper, before bagging up when the potato is frozen. I've never had any come out watery.

MrsCrafty

I regularly freeze mash. I boil, drain, leave for about 10 minutes then mash with butter & milk then Leave Uncovered so that all of the steam comes off and doesn't go back into the potato. Then I make patties with both hands, freeze on a baking tray and transfer to bags once frozen. I think the thing is to make sure the potoes get to cool down without being covered.

renegade

So, it would seem that 'open freezing' before storing is the answer ,I will try this method as I too always have lots of mash left over.

squeaky

babyshoes wrote: »

I find that you need to heat and stir it back in and it dries out a bit as you go, I use the microwave and stir every couple of mins.

I do the same. Works for me.

If the mash seems a bit soft and damp after it is defrosted I heat it uncovered so that the steam can escape, which helps dry it out - though to be honest this is seldom a problem.

pelirocco

I never have problems with freezing mash , I never use milk in my mash , so maybe thats why ?

meritaten

I dont have problems freezing mash either - I just make the mash the usual way with butter (real) and milk (semi skimmed), and its always survived the freezer and microwave just fine!
could it be that perhaps using tub marge (the 'oh dear it isnt butter') or ('hey, I'm healthy I haven't been near a cow' one) is the prob?

poodledoodledoo

Nope. I have no problems with freezing mash and I make mine with marg and semi skimmed milk. Very strange