Leftover mashed potatoes can be stored in the refrigerator for a few days or frozen for future use. Cook more potatoes than you need so that you have an extra batch to use for savoury pies or fish cakes. That way, you are saving on gas or electricity, and it also cuts down on preparation for your second meal.
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Allow your mashed potatoes to cool. Place them in a sealed container for the refrigerator or in a plastic, sealable freezer bag for the freezer. You also can store them in a dish in the fridge for a few days if you put plastic food wrap over them to stop them from going hard.
Take them out of the fridge -- or out of the freezer if you have frozen them -- and let them defrost when you need to reuse them. Add a little more butter and then heat, preferably in a microwave oven. If they have been frozen, they might lose a little of their texture but are perfectly acceptable, particularly if you serve them with gravy or sauce.
Use the mashed potatoes for different dishes. They are ideal for topping shepherd's pies and fish pies. Combine cold mashed potatoes with canned fish, such as salmon or tuna, for fish cakes. For Irish potato cakes, try mixing cold mashed potatoes with cooled, boiled cabbage, adding milk and bacon drippings. Shape the mixture into cakes and fry gently. Another idea is to use ground meat and mashed potatoes, adding onion and egg. Shape them into patties, dredge with flour and then fry.
Tips and warnings
- Use mashed potato to thicken soups and stews.
- Use homemade mashed potato for reuse if possible, rather than store-bought, flaked mashed potatoes.
- Store frozen mashed potatoes in portion-sized bags for easy reuse.
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