Freezing Potatoes

Cooked potatoes, mashed potatoes, or french fried freeze best. Homemade convenience foods are lower in sodium than those that you purchase and just as easy.

New Irish Potatoes. Select smooth new potatoes directly from the garden. Peel or scrape and wash. Water blanch for 3 to 5 minutes, depending on the size.
Cool, drain and package whole or sectioned, leaving 1/2-inch headspace. Seal and freeze.

Mashed Potatoes. Prepare according to your favorite recipe, cool quickly in the refrigerator, then wrap in moisture/vapor proof packaging. Seal and freeze. The recommended maximum storage time is one month at 0°F.

To serve, unwrap and reheat in a 350°F oven.

French Fried Potatoes. Pare and cut potatoes lengthwise into strips about ¼-inch thick. Rinse quickly in cold water and dry well on paper towels.

• Oven method: Arrange potato strips in shallow baking pan, brush with melted butter or margarine, and bake at 450°F just until they begin to brown, turning occasionally. Cool quickly in the refrigerator.
   

• Oil method: Blanch potato strips in vegetable oil heated to 370°F until tender but not brown. Drain and cool quickly in refrigerator.

Place prepared strips in moisture/vapor proof containers or bags. Seal and freeze. The maximum recommended storage time is two months
at 0°F.

To serve: Return frozen potatoes to baking sheet and bake at 450°F until golden brown, turning occasionally. Or deep-fat fry frozen potatoes at 390°F until golden and crisp.

Stuffed (baked) Potatoes. Cut freshly baked potatoes in half lengthwise. Scoop out potato, leaving skin unbroken. Mash scooped out potato and season. Pile into shells. Cool and wrap individually in foil. Overwrap in freezer.
To prepare: Unwrap and bake without thawing at 400°F until thoroughly heated and lightly browned, about 15 to 20 minutes. Garnish; add cheese if desired. Length of freezer storage: 2 to 4 weeks.

Potatoes (scalloped). Prepare as usual and bake until almost tender with a delicate brown color. Leave in baking dish and cool rapidly. Package and freeze.

To prepare: For a shorter heating period, partially thaw in the refrigerator. or, bake unthawed at 400°F until heated thoroughly. Add extra milk if necessary. Length of freezer storage: 2 weeks.      Do not store potatoes in the refrigerator. Check potatoes in storage and remove any that have sprouted, softened, or shriveled. One bad one can ruin the whole bin. Mature potatoes will keep up to 2 months.

Source: GH1454, Preserve Your Garden Delights: How to Can Fresh Vegetables. extension.missouri.edu/explore/hesguide/humanrel/gh1454.htm updated 10/19/04
 

Other June 2005 Articles:
   Potatoes Are An American Classic
   Canned Potatoes
   Freezer Sense Saves Time and Energy
   Questions & Answers