If you’ve ever prepared more mashed potatoes than you knew what to do with, you’ll be glad to know even world-class chefs freeze their leftovers.
Jamie Oliver recommends storing mashed potatoes in an airtight container in the fridge for two to three days.
Alternatively, he explained on his official website how you can freeze them for longer storage and convenience.
To thaw frozen mashed potatoes, let them sit at room temperature until softened. Then, transfer them to a heatproof bowl, cover with aluminium foil, and place the bowl over a pan of simmering water.
Lastly, heat them up gently, stirring occasionally, until warmed all the way through.
Jamie Oliver’s mashed potato recipe
Ingredients
Two kg Maris Piper potatoes
50g unsalted butter
100ml milk
Instructions
Remove the potato skins and cut any larger ones into similar-sized pieces. Boil them in a big pot of salted water over medium heat for 15-20 minutes, or until they become soft.
Drain them in a colander and let them steam dry for a few minutes. Return them to the pot and mash thoroughly.
Once the potatoes are nearly smooth, incorporate half the butter, the milk, and a generous pinch of sea salt and black pepper.
Mash again until smooth, adding a bit more milk if needed to achieve the desired consistency.
Taste and adjust the seasonings as needed. Serve in a warm dish and dot the top with the remaining butter.
