Freezing Mashed Potato

MrsAtobe

I suspect that its the potatoes I'm using, the OH likes those red ones that are branded as American cockerels (not sure if I'm allowed to mention the actual name), but we had mash again last night, so I shall find out.

The mash was made only with butter, and I left it on the heat to dry out. I'll try open freezing the left overs tonight, to see if that makes a difference. If its still wet when defrosted, I'll try using different spuds.

Thanks for all the suggestions.

poodledoodledoo

Maybe it's the bags you're putting it in? I wonder if somehow moisture is getting inside and freezing leaving your spuds sloppy upon defrosting? I always use an airtight tub for mine. I wonder if it might be that? xx

zippychick

ive merged this with our freezing mash thread . Now you have me wanting potato bread!!!! I've looked up our potato farls (what we call it in northern ireland) thread which has methods and recipes too

Zip

MrsAtobe

poodledoodledoo wrote: »

Maybe it's the bags you're putting it in? I wonder if somehow moisture is getting inside and freezing leaving your spuds sloppy upon defrosting? I always use an airtight tub for mine. I wonder if it might be that? xx

I did buy some cheap freezer bags, so you could well be right, perhaps they are a bit more porous than the ones I usually buy. All the mash so far has been frozen in them, as I'm trying to use them up:). Maybe I'll try double bagging them, see if that helps. At any rate, it'll use them up quicker!

taxsaver

MrsAtobe wrote: »

I did buy some cheap freezer bags, so you could well be right, perhaps they are a bit more porous than the ones I usually buy. All the mash so far has been frozen in them, as I'm trying to use them up:). Maybe I'll try double bagging them, see if that helps. At any rate, it'll use them up quicker!

No it won't!!!.... being OS you'll re-use the outer bag surely! :rotfl:

MrsAtobe

Maybe for sarnies :rofl:!

BigMummaF

Bumpety-bump, to help with winter recipes

Actually, I have an ulterior motive...
It seems the general concenus is to reheat the mix, then 're-mash' before serving which is fine.
What about the spud on top of a shepherd's/cottage/fish pie, or should base & mash only be united at point of heat-to-eat?

The Offspring are pretty good at looking out for themselves but I'd like to leave a few (veggie-laden) dinners for them while I visit rellies next month. I was also thinking of part-cooking jacket spuds to be finished off while they have their burglers in the oven...would they work too?
I'm not sure they'd remember to get something out of the freezer in time to defrost though, so your advice would be most welcomed.

Pollycat

BigMummaF wrote: »

Bumpety-bump, to help with winter recipes

Actually, I have an ulterior motive...
It seems the general concenus is to reheat the mix, then 're-mash' before serving which is fine.
What about the spud on top of a shepherd's/cottage/fish pie, or should base & mash only be united at point of heat-to-eat?

The Offspring are pretty good at looking out for themselves but I'd like to leave a few (veggie-laden) dinners for them while I visit rellies next month. I was also thinking of part-cooking jacket spuds to be finished off while they have their burglers in the oven...would they work too?
I'm not sure they'd remember to get something out of the freezer in time to defrost though, so your advice would be most welcomed.

I always have some home-made mash in the freezer.

When doing shepherd's pie, I freeze the bases and the mash seperately.

Before freezing, I don't put a lot of 'butter' (I use olive oil spread) in the mash and never milk.
That way, I can add extra depending on what I'm using it for when I get it out of the freezer.

I often defrost mash in the microwave.