Rolluplostinspace wrote:Pasta rice and spuds are the most common carbs to cut out straight away that's the difficult bit.
But .... there's a way round that.
Cook the pasta and then chill and recook and it is no longer a high count carb but a resistant starch .... same with spuds and rice.
If you set aside say a Saturday morning to cook these things and then bag or bor box them and bung in the freezer for use through the week.
I fry the mash and now prefer it that way.
Recooked pasta and rice taste just fine.
I'm not big on pasta and rice dishes but very interested in the mashed potato reference. You say you fry it ? That implies using some form of fat in the pan(besides the butter already in the mash).What fat do/can you use for frying the mash?
It might seem a dopey question, but it would be a shame to nullify making healthier mash by buggering it up in the reheating process.