Freezing Mashed Potato

Savvy_Sue

june1970 wrote:

I have bought a huge bag of potatoes and i am sitting here wandering if i do a huge amount of mash will it be ok to freeze??, the only reason i am asking is every time i buy a big bag i end up binning a lot of them as they go off before i use them.

It would probably be worth having a good look at the spuds, taking them out of the bag and checking for ones which are going off and chucking them now. If you do this regularly that might help. Also I presume you are storing them in a cool dark place, and not in a plastic bag? But I do know what you mean, my mum used to buy big sacks and they often went off, not that that would have stopped her using them, LOL.

Queenie

june1970 wrote:

Hi

I am trying to save money so i am not buying anymore ready meals. i am going to make every thing i can from fresh.

At the moment i have a huge pan of stew in the oven which will feed the five of us for about four meals.

I have bought a huge bag of potatoes and i am sitting here wandering if i do a huge amount of mash will it be ok to freeze??, .......
June

:hello: June

As well as mashed potato, there are other ways you can use them and freeze them ...

Try these: - (original post by me: Sprouting Spuds )

These recipes use only potatoes and store cupboard ingredients so need no dedicated "planning" in order to get them into the freezer.

Potato Hotcakes (like hash browns)
(serves 6 - 8)

2lb potatoes, peeled
2Tbsp flour
2tsp mustard powder
2Tbsp finely grated onion
salt and freshly ground black pepper
2 small eggs, beaten
vegetable oil for frying

Soak the potatoes in cold water for 30mins, then drain. Grate into a bowl and drain off any starchy liquid, then add the remaining ingredients, except the oil, and stir well to mix.

Heat the oil in a frying pan, add the mixture in spoonfuls and fry until browned on both sides.

To Freeze: cool quickly. Open freeze until firm, then pack in a rigid container, seperating each layer with foil.
Seal, label and return to the freezer.
To Thaw and Serve: remove wrappings and place on a baking sheet. Reheat from frozen in a preheated moderate oven (180C/350F/Gas 4) for approx 30 mins or until heated through.

~~~~~~~~~~~~~~~~~~~~~

Potatoes Normande
Serves 4 - 6

2lb potoatoes, peeled and thinly sliced
1½ oz butter
salt and pepper
½ pint milk

Put the potato slices in layers in a buttered oven-proof dish or foil container, sprinkling each layer with salt and pepper.
Pour in the milk, dot with butter.
Bake in a preheated moderate oven (180C/350F/Gas 4) for 1 - 1½hrs or until the potatoes are soft.

To Freeze: cool quickly, then cover with foil and pack in a freezer bag.
Seal, label and freeze.
To Thaw and serve: remove wrappings and thaw at room temp for 4hrs.
Reheat in the oven ((190c/375F/Gas 5) for approx 30mins or until heated through.

~~~~~~~~~~~~~~

Potato Croquettes
(makes 16)

2lb potatoes, peeled and halved
2oz butter
1 egg, beaten
1 Tbsp milk
pepper and salt
veg. oil for frying

For the coating:
a little flour
2 eggs, beaten
2oz fresh white breadcrumbs

Cook the potatoes in boiling salted water for 15 - 20 minutes, until tender.
Drain well, then mash with the butter and beat in the egg, milk and pepper to taste.
Leave to cool.

Shape the mixture into 16 croquettes by rolling with floured hands.
Dip the croquettes in the beaten eggs, then roll in the breadcrumbs.
Chill in the freezer until firm.

To Freeze: open freeze until firm, then pack in a rigid container, seperating each layer with foil.
Seal, label and return to the freezer.
To Thaw and Serve: remove from the container and thaw in the freezer for 2hrs.
Deep-fry in the hot oil for 4-5 mins until golden brown, then drain well on paper towels and serve immediately.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hope this helps, enjoy :wave:

Pink.

What about potato bread?.........no self respecting Irish person would ever eat bacon and eggs without it! It's worth making in large batches as it freezes well.

Pink

arkonite_babe

Last time I tried potato bread, it wasn't nice so I will try your recipe Pink!

Stompa

You could try this:

http://forums.moneysavingexpert.com/showpost.html?p=2337310&postcount=37

Wally_2

I freeze mashed potatoes quite a lot, I make proper mash and then just freeze it in portions, sometimes I defrost before microwaving and sometimes not.

Sallys_Savings

I've never thought of freezing mash..but it will certainly save me time during the week when preparing meals...so thank you for bringing it up.

We're off on holiday soon so would be ideal to leave for my son in the freezer. I've made batches of stews, pies etc and thought he would end up putting chips with everything but this way he has no excuse

thanks I'm going to try it tomorrow..:)

make_life_easier

Is it ok to freeze mash with the butter and milk mashed in with it ?

I can't see any problem with this as I have bought mash from morrision with cabbage, butter and pepper in, and it's yummy, I was thinking of doing this with my left over mash;)

suziewuzie

I always freeze any leftover mash, even if it's only a couple of spoonfuls. I usually use it up in soups. Today I've been using up our courgette mountain by making Courgette & Brie soup - courgettes, onions, stock (veg or chick) then a bit of frozen mash, 5mins in pressure cooker. Liquidise and add some chopped brie, let it melt and whizz with the blender again. Yummy. Also use frozen mash in fish cakes. Anyone else got a courgette mountain? We've had veg curry tonight, incorporating yet more. I like them, but am beginning to get a bit tired of them at the mo. Think I'll have to make a huge load of the soup and freeze that. We're having them stuffed this week. Have also had courgette tart, stir fry, pasta sauce etc, etc, etc.

loopy-loo73

Hi,
We had cheesy mash, sausages & brocolli for dinner to night but i overdid the mash! Thing is i've planned all our dinners this week so the 1st time we could use it would be Saturday. Thought i'd make potato cakes for DD to have with her cold chicken instead of boiled potatos. But i don't think it will keep that long in the fridge? Will it be ok to freeze?

Thanks,
Lou.