a probably dumb cooking question

[LenaGardner]

I'm such a dork when it comes to cooking! I am following this new strict low-acid diet for my interstitial cystitis and about to be laid up from surgery. My bf will be here with me while I'm recovering but I want to minimize his cooking (especially since my needs are so specific; and I can't really eat fast food either). I just made a large batch of homemade mashed potatoes to freeze away for side dishes, and I bought those twist and lock containers to freeze them in. Do I have to allow room for expansion for mashed potatoes? I figured when I make soup I'll have to, but what about taters? TIA!

 

[LenaGardner]

oh, and can I freeze them straightaway or do I need them to be cooled to room temp and/or refrigerated first?

 

[Darcy Baldwin]

You don't need to leave much. I actually prefer to freeze my mashed taters in zip top bags...because you can get them smashed flat and stand them up. But you want as little air as you can get away with to prevent freezer burn, but leave yourself a tad bit.

You don't want them warm when you freeze them - or you create ice crystals which are more ways to get freezer burn.

 

[LenaGardner]

so should I let them cool to room temp, or put them in the fridge and freeze in a few hours?