How do you batch cook mash potato?

(11 Posts)
Poppybella2015 Fri 15-Jan-16 12:13:34

My DC have decided they like mash potato which is great, I would like to batch cook some for quick meals. Does anyone do this? Do you just put the mash in the freezer? How do you reheat it? Do you have to let it defrost first?

Costacoffeeplease Fri 15-Jan-16 12:18:59

Yes I do it all the time, make a big batch as usual, freeze in portions then defrost and either re heat in a saucepan with a bit more milk if it's too dry, or in the microwave

Allalonenow Fri 15-Jan-16 12:19:10

Just buy frozen mash, so much easier. It's in pellet form so simple to get out a portion or two. Heats up in the microwave in moments.

Poppybella2015 Fri 15-Jan-16 12:24:03

Thanks costacoffeeplease that sounds simple enough I can get out what I need to defrost and give it a blast in the microwave smile

IpsyUpsyDaisyDo Fri 15-Jan-16 12:27:53

I freeze it absolutely plain, no butter / milk or anything. I also find it's a bit nicer when it's had a few hours to defrost properly, rather than done from frozen in the microwave - it seems to be a little less soggy if it's defrosed slowly.
One MNer freezes children's portions of mash in muffin tins, then pops them out into freezer bags which I thought was a good idea.

TotalConfucius Fri 15-Jan-16 13:04:49

I had a collection of 'novelty' mugs in the cupboard, all larger than the average, and I noticed that they were about the size of two portions of mash or bolognese sauce etc. So now when I batch cook I freeze a mug full of such things covered in cling film. It really helps maximise freezer storage, it's easy to see what's in there and easy to defrost.

CharmingChampignon Fri 15-Jan-16 13:30:20

I do this - I hate peeling potatoes so try and do loads in one go. I boil then mash as normal with butter and milk. I freeze in takeaway tubs and then defrost before using. Mine tends to be more for eg fish cakes or cottage pie than as a side dish but I can't see why that wouldn't work warmed through with added butter .

WhoKn0wsWhereTheMistletoes Fri 15-Jan-16 13:36:25

Yes, I just freeze it after mashing and adding milk and butter, I use takeaway tubs. We tried the readymade frozen stuff and it wasn't as nice. I agree about slow thawing rather tham microwaving.

marriednotdead Fri 15-Jan-16 13:49:29

I do this too. Make whole panful as usual and then portion into small freezer bags. Flatten them out so that they cool quicker and can be stacked into a pile of thin bags or 'filed' vertically once frozen.

When I take them out, if I'm not going to let them defrost slowly then I bang them on the worktop a couple of times so that they break into smaller pieces. Defrost in a bowl in the microwave for a few minutes, stirring regularly and then heat to finish. It seems too soggy at first but by the time it's fully heated it's fine.

Sgtmajormummy Fri 15-Jan-16 14:00:00

I freeze mashed potatoes in shallow tupperware divided into quenelles- sounds fancy but it means the serving-spoon sized prisms can either be broken into smaller portions by hand or a full box takes much less time to defrost/microwave.

Sgtmajormummy Fri 15-Jan-16 14:06:39

Quenelles! grin
There's a MNer called FourQuenelles, always makes me grin...

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