[Sally A]

I notice from previous posts that some of you freeze your mash, can you please give me some guidance on:-

Is it open tray frozen in ice cream scoop lumps, or just squidged into a tub.

Can I freeze cheesy mash/parsnip mash/buttery mash etc the same.

Is it suitable for bangers and mash or does freezing make it taste funny, so it's best used to top shepherds pie etc.

If it can be used for say bangers and mash, whats the best way to reheat it?

How long does it keep?

Cheers

Sally A

[muntjac]

freeze in plastic bags n then put in tubs. dont mix marge/butter in before reheating .butter etc can go rancid uncooked and frozen .... use any cooked veg in it as well