Freezing Mashed Potatoes - any way to prevent drying out?
I am making shepherd's pie soon for freezing, and have been given conflicting advice regarding freezing the mash potato topping. I've been told both to freeze only the mince base and make the mash fresh (but as these meals are neede for quick heating and cooking that might be counter -productive) or to freeze the whole thing, but that the mash will be drier once defrosted. Has anyone any tips on freezing mash potato, or reheating it, that would prevent this? would cooking straight from frozen rather than defrosting first, make any difference?
Best Answer
Once you've added the mash to the pie, let it cool completely then add grated cheese and a few cubes of butter. Cover tightly with tin foil and freeze. When you're ready to cook it, defrost it and cook as normal. The cheese and butter will melt into the potato, remoistening it.
You may also want to leave the mince a little wetter than usual so that the liquid can be absorbed into the mash from underneath during cooking.
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Place scoops of mashed potato on a parchment-lined baking sheet and freeze until solid. Place frozen scoops in a freezer-safe bag, squeezing out as much air as possible. Be sure to label the bags with the date and amount of potatoes in each one. To ensure the best texture and flavor, eat the potatoes within a month.The Best Way to Freeze Mashed Potatoes (add butter \u0026 cream before or after?)
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