Freezing Mashed Potato

rosieben

I always do extra mash, ice cream scoop it onto a baking tray, squash down slightly to a disc shape and open freeze, when frozen I put them into a plastic bag; I reheat in the micro and add a little butter, give it a good mix and its lovely. Just frozen some potato/swede/carrot mash for the first time. I left it quite dry so when I defrost I can add lots of butter to it.

I didnt ever think of using mashed swede to put into soups and stews, will remember that one, thanks taurusgb

BallandChain

I've done a search and can't find out the answer to this so hope you can help me. I peeled and mashed some maris pipers without butter or milk and as soon as it cooled placed the mash in plastic bags, made sure the air was out of the bags and placed in freezer.

Now I put in enough mash to serve two in one bag and did a few bags. One bag has been fine but two of the bags has a strange taste after reheating and adding butter and milk. What would cause the strange taste? The potatoes looked fine when they were peeled and mashed.

[Deleted User]

Dunno, but what I usually do is mash the spuds, then use an ice cream scoop to make small balls of mash and round them to a spherical shape with my hands and set them apart on a plastic dish and open freeze.Once frozen I bag up in a plastic bag like any bag of frozen veg, but not too tightly. When I get a portion out If I haven't defrosted it ready to warm through I just put it on defrost in the m'wave for about 5-7 minutes .Once defrosted then I use as normal mash on top of shep pies or just put the dish into my oven or remoska to warm through thoroughly.The Remoska gives it a nice brown topping especially if I have mashed them originally with cheese.I always do this with left over mash as it saves when I don't feel like standing cooking mash just for me.I usually have around a dozen portions in the freezer at a time .

zippychick

ive merged this with the existing thread on freezing mash so your answer can help others in future. I cant imagine what makes it taste funny? I know if you leave mash in the fridge too long it will go off quickly but it's strange one batch was ok and the others tasted funny? Do let us know if you find a solution

thanks
Zip

Living_proof

Hello, I am just a lurker here but I am grateful for all your suggestions. I have recently re-heated mash and it was OK and I was happy enough for that, frankly. I def. think it is worth freezing in even small quantities and then if you can ever remember, use it to thicken soups. Brilliant idea, thanks.

BallandChain

Thanks Zippy. The only thing I can think of that I did differently was to freeze the one lot of mash as soon as it cooled down. The other batch which tastes funny (can't describe the taste, a bit like mash that has been left in the fridge) may have been left out longer before being frozen. Maybe that's the reason?

MrsAtobe

The past few times we've had leftover mashed potato, I've let it cool, bagged it up and popped it in the freezer to use for potato cakes (yum). When I've defrosted it though, it is really really watery - so much so that I can actually squeeze water out of it with my hands. The bags don't appear to have any holes in them, so am I using the wrong type of potatoes? Should I leave the mash uncovered to dry out?

All suggestions gratefully received - I'm getting fed up of rustic potato cakes!

Sublime_2

Perhaps take it out of the bag, as soon as possible.

sianlee

Hi,
When you are making your mash put your potatoes in the pan & put back on the heat for about 30 seconds to a minute to ensure they are dry (not too long so they stick or begin to catch). I find that helps.
If my mash is ever a bit watery when I have defrosted it, I just drain the water off before I heat it & beat it .

Hope this helps

martinthebandit

I think you would be better off making the cakes with fresh mash and then freezing.

You can always reheat them in the toaster.