Freeze Potatoes

If you have potato plants in your garden, you know they grow in abundance, and it's hard to eat them all while they're fresh. Once you've given away as many as you can to your friends, try preserving the ones that remain by freezing them. This article provides information on how to freeze potatoes and enjoy them roasted, mashed or made into a salad when you're ready to eat them.

Steps

Freezing Potatoes

1. Dig or buy potatoes. Plan to freeze potatoes at the peak of their growing season, which differs among varieties of potatoes. Choose potatoes with firm flesh, few bruises, and no sprouts.
2. Wash the potatoes. Scrub off the dirt and debris with a stiff-bristled brush.
3. Peel the potatoes. Use a peeler to remove the potato skin, or if you're working with new potatoes, scrape it off. Rinse the potatoes to prepare them for blanching.
   • If the potatoes are large, chop them in half before blanching.
   • Don't cut the potatoes into small pieces; it's better to store them whole if possible.
4. Bring a large pot of water to boil over high heat. In the meantime, prepare a large bowl with ice water and set it aside.
5. Plunge the potatoes into the boiling water. Allow them to blanch for 3 to 5 minutes. This process cleanses the potatoes of organisms and preserves their flavor and color.
6. Remove the potatoes from heat and place them in the ice water.
   • Transfer the potatoes directly from the pot to the ice water bath using a slotted spoon or tongs.
   • Allow them to cool for about ten minutes.
   • Drain the potatoes when they are chilled, and pat them dry.
7. Place the potatoes in airtight storage bags. You may also use a freezer-safe container.
   • Make sure the potatoes aren't wet when you place them in the bags or ice will form.
   • If you aren't using a vacuum sealer, close the zippered bag almost all the way. Insert a straw into the opening. Draw out the remaining air through the straw. Withdraw the straw as you finish sealing the bag.
   • Put enough potatoes in each bag to make a meal for your family. This way you'll be able to defrost exactly as many as you need at once.
8. Store the potatoes in the freezer. They will keep for up to a year.

Roasting Potatoes

1. Preheat the oven to 425 degrees F (218 degrees C).
2. Remove potatoes from the freezer. Large potatoes serve one person each, but you'll need 3 or 4 smaller potatoes per person.
3. Use a sharp knife to chop the potatoes into bite-sized chunks. Smaller chunks will get crispier, and large chunks will be creamy inside.
4. Place the potatoes in a bowl. Toss them with olive oil, salt, and pepper.
   • Consider adding more seasonings like garlic powder, rosemary, thyme, or chili powder.
   • Other oils such as peanut oil, vegetable oil, or canola oil also work.
5. Place an aluminum foil sheet on the baking sheet. Brushing oil on the baking sheet is also another way to prevent potatoes from sticking to the baking sheet.
6. Spread the potatoes evenly on a baking sheet. Place the sheet in the oven.
7. Roast the potatoes for 20 minutes. Remove them from the oven and toss them with tongs or a spatula, then return them to the oven for 15 minutes.
8. Remove the potatoes from the oven when they are done. They should be brown and crispy, but not burned.
9. Serve.

Mashing Potatoes

1. Remove potatoes from the freezer. Large potatoes serve one person each, but you'll need 3 or 4 smaller potatoes per person.
2. Use a sharp knife to chop the potatoes into rough chunks. If the potatoes are already small, you can skip this step.
3. Place the potatoes in a large pot. Cover the potatoes with water. Place a lid on the pot and set it on the stove. Turn the heat to medium-high and allow the potatoes to boil.
4. Cook the potatoes until they are soft. Take off the lid and poke a fork into them to test for doneness.
   • If the potatoes are fork tender, they are ready for the next step.
   • If the potatoes are still firm, allow them to cook until they are tender.
5. Remove the potatoes from heat and drain them. Pour them into a colander, then place them back in the empty pot.
6. Add a stick of butter, 1/2 cup milk, and salt and pepper to taste. Use a potato masher to mash the mixture together until it is smooth.
   • If you have an electric mixer, this can be used in place of the potato masher.
   • Spice up your mashed potatoes by adding additional seasonings, sour cream, cheese, chives, or green onions.
7. Scoop the mashed potatoes into a serving bowl. Serve alongside a main course of fish or meat.

Making Potato Salad

1. Remove potatoes from the freezer. Large potatoes serve one person each, but you'll need 3 or 4 smaller potatoes per person.
2. Use a sharp knife to chop the potatoes into bite-sized chunks. Make them as small or as large as you want them, depending on your preferences for potato salad. Boil them in water until fork-tender (as shown above), but do not overcook.
3. Place the potato pieces in a colander inside a bowl. Allow them to drain.
   • The water from the potatoes will drain into the bowl.
   • When the potatoes have drained, discard the water.
   • Place the potatoes in a mixing bowl and set aside to cool.
4. Make the dressing. In a small bowl, whisk together the following ingredients, adding more or less of each one to taste:
   • 1/2 cup mayonnaise
   • 1/4 cup white vinegar
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon salt
   • 1/2 teaspoon black pepper
5. Pour the dressing over the potatoes and mix. Make sure each potato is well coated in dressing. Add the following ingredients of your choosing:
   • Chopped hard-boiled eggs
   • Chopped green or red peppers
   • Minced green onion, chives or shallots
6. Place the potato salad in a serving bowl. Serve at a picnic, or alongside barbecue or another summer dish.

Things You'll Need

• Potatoes
• Vegetable or potato brush to clean
• Plastic bags
• Freezer
• Large pot
• Baking sheet
• Olive oil
• Salt and pepper
• Spices and toppings according to taste

Related Articles

• Make Lefse from Instant Potatoes
• Make Fried Potatoes
• Make Roast Potatoes
• Cook German Fried Potatoes
• Make Savoury Mashed Potatoes

See also

• Thaw Frozen Fish
• Freeze Cauliflower And/or Broccoli
• Freeze Hot or Sweet Peppers
• Freeze Butternut Squash
• Freeze Celery
• Freeze Broccoli
• Freeze Dry
• Freeze Strawberries
• Freeze Cauliflower
• Freeze Cabbage

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What links here

• Freeze Bananas
• Freeze Quiche
• Keep Peeled Potatoes Fresh