Freezing Mashed Potato

MrsAtobe

sianlee wrote: »

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

I have been draining off as much as I can, but the mash itself is still wet, iyswim. I end up using double the amount of flour that I should, and the mix is still too wet to use a cutter on. I end up having to dollop the mix into the frying pan, hence the comment about rustic potato cakes! I will try drying the mash out more before I freeze it though, thank you.

martinthebandit wrote: »

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

You can always reheat them in the toaster.

They wouldn't make it to the freezer in this house, the OH loves them too much:).

Emuchops

I will be interested to find the answer to this as I have the same problem-nice dry mash goes into the freezer-wet slop appears once defrosted-no idea where it comes from....

(to dry it out I tend to wrap in clean teatowel and press).

sophistica

Potatoes do not freeze. The reason why commercial/supermarket mash freezes is because they have either added a lot of fat to it or used reconstituted potato. I would google "freezing mashed potato" to see if there is a way round it.

tessie_bear

i dont know the answer but i had the same problem ...its a pain as i always do too much mash

billywhizz

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

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

VJsmum

how do you make potato cakes?

meanmarie

I agree with sophistica....potatoes do not freeze, I have never yet eaten anything other than chipped potatoes that are good from frozen, and I'm Irish FGS, so I know all about potatoes, right?? I have tried commercially frozen and home frozen mash and it is just like 'gloop' for want of a better word, so I now just either carefully ration the amount I cook or saute leftovers the next day. I am sure that many of you will disagree and that's fine, but I knows what I likes and its not frozen mash!

Marie

becs

How is it any different from making a shepherds pie with mash on top and freezing it? I do this regularly with no problems, i just wrap the pie in clingfilm and pop it in the freezer. Same with fish pie.

MrsAtobe

VJsmum wrote: »

how do you make potato cakes?

Here's the recipe I use:

450g cooked potatoes
25g melted butter
3 tablespoons flour
Salt and pepper
40g butter for cooking

Mash the potatoes, if necessary
Add the melted butter, stir in the flour, salt and pepper.
Turn the mixture onto a floured surface, and press out until 1cm thick.
Cut out with 7.5cm cutter.
Melt the cooking butter over a moderate heat, and then fry the cakes for approx 3 mins each side.

HTH.

MrsAtobe

sophistica wrote: »

Potatoes do not freeze. The reason why commercial/supermarket mash freezes is because they have either added a lot of fat to it or used reconstituted potato. I would google "freezing mashed potato" to see if there is a way round it.

I have googled it, and it looked like I was the only one having problems:(. And I do tend to use just butter in mash.

becs wrote: »

How is it any different from making a shepherds pie with mash on top and freezing it? I do this regularly with no problems, i just wrap the pie in clingfilm and pop it in the freezer. Same with fish pie.

Perhaps you make the mash drier to top a pie with, than you do to eat?

tessie_bear wrote: »

i dont know the answer but i had the same problem ...its a pain as i always do too much mash

Lol, I always ask how many tatties the OH wants, and he always over estimates!