Freezing Vegetable Purées
Asked on 4 Oct 2020 by ChrissieW
Hi, Lindsey,
After cooking and mashing potatoes with milk or cream and butter is it possible to freeze them to use at a later date and if so, for how long? If it is possible does the same apply to other mashed vegetables such as a mixture of carrot, swede and parsnip?
Thank you.
Chris
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Hello Chris,
All of these vegetables freeze reasonably well for up to 6 months.
For the best results freeze on the day that it is made.
Make sure food is very well wrapped (however you’ll need to allow for foods to expand as it freezes so sometimes once frozen food may need attention. E.g. I sometimes freeze purees in smaller containers and then transfer to well-sealed freezer bags once solid. That way you can take out as much as you like.
Vegetable purées may need some attention when reheating, such as beating over heat to cook off excess moisture and adding some butter or cream to improve the texture.
Kind regards
Lindsey