is it possible to freeze mash without absolutely ruining the texture? i rarely want a lot of it, just a little to go with a small piece of fish for dinner or something

why would freezing ruin the texture? You've never had frozen potatoes?

>>21446224
not home frozen, i assume the store bought stuff is flash frozen.

>>21446227
Just vacuum seal it to prevent freezer burn and you should be golden. Watch this (@ 2x speed):
https://www.youtube.com/watch?v=XAeaY84ddFM

>>21446230
would filling a sealed tub be adequate? like a pyrex dish with the little plastic covers?

>>21446236
>vacuum seal it and it will be fine
>can i not vacuum seal it instead??
anon, stay away from the stove and sharp objects. you are going to get hurt

>>21446380
i guess i need vac seal tubs then

>>21446236
>would filling a sealed tub be adequate? like a pyrex dish with the little plastic covers?
I freeze leftovers all of the time. It's a single serving pyrex with microwaveable red lid. Usually, half mashed and half stew or meaty main w/gravy. My pyrex containers have a vented lid for microwaving it but they also allow space for expansion when you freeze, so fill er up.
Reheats like a champ. I tend to do 50% power for a while until the final 2 minutes to get to temp. You can stop and stir it midway too.

>>21446389
This is the pic. Buy a half dozen, and you always have portions for single person's uses. I mostly use them for lazy nights or to take to work in lieu of a shopping day.

>>21446222 (OP)
>I want little mash
Ok so cook one or two potatoes.

>>21446393
id like to not chop and boil and butter and mash potatoes every single day

>>21446389
>>21446391
thank you, anon. i have a big version and was thinking of maybe making some and sorta cutting it into squares once its cooled before freezing.

>>21446222 (OP)
>freeze
put it in the fucking refrigerator

>>21446222 (OP)
I use these prefrozen mashed potato cubes, quick and easy, just throw in as many cubes as you need into a little pot then I add a little milk, some herbs, maybe a little butter and parmesan cheese, heat it up and stir till it's done, mash potato ready in like 10 minutes

>>21446222 (OP)
Increase fat content

>>21446414
then use instant mash and only make what you need

>>21446414
Mashed potatoes are the same level as cooking rice. Lazy fat retard.

>>21446393
this
>>21446414
then don't eat mash every single day you lazy sod. fuck's sake, someone gives you an obvious solution and you're still pissing and shitting

>>21446492
oh wow, and they have the texture of freshly made mash?

>>21446535
that makes sense, i assume the fat content protects the structural integrity of it during freezing.

>>21446453
>>21446642
>>21446661
ur being really rude :(

>>21446598
ew

>>21446224
>>21446222 (OP)
Freezing normal home made mashed potatoes pushes the water/milk/cream out of the starch which does give them a gross texture. But this is easily fixed by vigorously mixing them after heating. Could add a little fresh butter and cream to help them out too

>>21446672
thank you, anon. this is helpful.

>>21446672
why not just mash potatoes then add the cream when reheating? yeah it's an extra step but it's like 1% of the total effort of the entire dish

>>21446224
freezing potatoes causes the water to get squeezed out, when you heat them back up they have a very odd texture. mashed can be stirred and they will return to normal but any other potatoes become nasty.

leave the leftover mash in the fridge for a few days to dry out, then add egg and whatever filling you want and make fritters.

>>21446927
>why not just mash potatoes then add the cream when reheating? yeah it's an extra step but it's like 1% of the total effort of the entire dish
This was tested in >>21446230 the extra fat of butter/cream coats the starch granules of the mash and prevents the texture from going grainy during the freezing process.

>>21446222 (OP)
That is why I prefer flake in the little single serve cups. Makes perfect mash to side with stuff.