Freezing Potatoes

[Xiomara]

Hi :0)

Is it possible to freeze cooked potatoes? I would like to bake a few potatoes at the weekends and freeze them to take them out as and when for my lunches at work.

Also, when I'm cooking mince (or stews and the likes), I put lefts overs into various tubs and freeze them for future use, I would like to be able to put a couple of dollops of my left over mashed potato along with it, if it's possible?

[mrs_overall]

I've only ever frozen roast potatoes before but I'm sure I've seen frozen mash in the supermarket.

[Xiomara]

Thank you, but I dread to think what they manufacturers have put in the potatoes to make them freeze without a problem.

[nickmo]

To stop cooked potatoes turning black in colour at home for freezing, add concentrated lemon juice or some white vinegar to the mash - it stops the enzymes working that discolour the potatoes. A tablespoon should be enough. Same effect for keeping potatoes ready to cook if you peel ahead of time. also works on things like aubergines or apples etc - really any fruit / veg that turns 'grey'

Mass produced frozen potatoes have the acidic content increased after blanching for the same reason and they may also have fats added to make them more 'slippery' for the processing machinery to work.

You can add the potato to the cooked meal, but remember that the thicker the item is the longer it will take to microwave (think of how shallow the trays of processed food are that are sold for only m/wave cooking in s/markets - there is a reason for it...), and as you should stir the contents to ensure even heating, I'd keep the meats and the vegs seperate ...

[KenR]

My folks used to freeze left over mashed potato no problem. Sometimes this was on its own and sometoimes as part of a cottage pie affair. No need for anything like vinegar etc
If in a pie form however we always thawed stuff before reheating it.

[Kleiber]

Mashed potatoes freeze well - I always make extra & freeze it. Don't know about baked, though - never tried that. Chips are good, too (home made, with proper spuds) - blanch them by deep frying in cool-ish oil for about 5 min, cool & then freeze. When you need them, just deep fry in hot oil - they come out lovely & crisp, with a soft centre!!