Does anyone freeze cooked mashed potato, or raw onions, or eggs?

[MrTumblesBavarianFanbase]

I have stuff that is currently just in date, but will go off before we need to use it, due to over buying before holiday. A quick google produced a website suggesting that if you cook and mash potatoes they keep for a year:

www.stilltasty.com/fooditems/index/18082

same site suggests you can freeze raw egg (out of the shell, mixed with salt) and raw chopped onion, and both will also last a year.

Does anyone know if this is true, or when I open the freezer bags in a months time (or up to a year, going by the site info) will I find something unusable or not poisonous but of very poor quality?

Not 100% sure if this is "goodhousekeeping" or "food and recipes" appropriate, but hope its OK to ask here before I distract myself by reading de-cluttering threads without actually doing any de-cluttering or food waste-avoiding

I freeze mash potato, eggs don't last long enough round her to freeze, likewise onions.

I do freeze egg whites which are fine.

I freeze onions if they look like they are on the turn. Peel and chop and put in a freezer bag
I also freeze bags of ready grated cheese as it keeps well and can be used straight from the freezer

I freeze mashed potato, use it defrosted to make things like fishcakes.

Chopped onions I sometimes do a big load and freeze in meal size portions, they're fine to use in sauces where they will cook down anyway.

Never tried eggs.

You can definitely buy frozen raw chopped onion - so I assume you can freeze it too. Probably the same for mashed potato. I've not tried either, but it seems reasonable.

No idea about the egg.

Thanks everyone - will give it a try then... :o

If you do freeze egg white make sure you label them. I didn't and defrosted some thinking they were chicken stock.

I've found frozen mash separates and goes watery.

I've frozen kedgeree, which has chopped boiled eggs in it, and the yolks go mushy.

You can freeze egg but it's not ideal. Mix with salt if you are going to use it in savoury dishes, with sugar for sweet dishes.