How To Freeze Potatoes Recipes

HOW TO FREEZE POTATOES

Steps:

• 1. 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.
• 4. If the potatoes are large, chop them in half before blanching.
• 5. Don't cut the potatoes into small pieces; it's better to store them whole if possible.
• 6. 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.
• 7. 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.
• 8.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.
• 9. Allow them to cool for about ten minutes.
• 10. Drain the potatoes when they are chilled, and pat them dry.
• 11. 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.
• 12. 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.
• Store the potatoes in the freezer. They will keep for up to a year.

FREEZER MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through. , Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months., To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

TWICE-BAKED POTATOES FOR THE FREEZER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Wash and scrub potatoes. Place potatoes on the center rack and bake until they are soft in the center, about 1 hour. Remove from the oven and cool to the touch, about 15 minutes.
• Cut potatoes in half and remove potato flesh from the skin, leaving the skin intact. Place potato flesh in a large bowl and beat until fluffy using an electric mixer. Add butter, milk, salt, and pepper and beat until smooth.
• Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into the potato skins. Sprinkle with fresh chives. Transfer to freezer bags and freeze until ready to use.

FREEZE-AHEAD ROASTIES

Steps:

• Leave small and medium potatoes whole, but halve large potatoes. Tip the potatoes into a large pan of cold salted water and bring to the boil. Boil for 6 mins exactly, then drain in a colander and leave to steam-dry for a few mins. Toss in the colander to rough up the sides.
• Transfer to a large bowl. Shake over the flour, some salt and a little pepper, and toss well to combine. Spoon over 100g of the fat and toss to coat evenly. Lay the potatoes on a tray lined with baking parchment and freeze. Once frozen, the potatoes can be transferred to a freezer bag for easy storage. Can be frozen for up to 3 months.
• When ready to cook, heat oven to 200C/180C fan/gas 6. Pour remaining fat and the oil into a baking tray and put in the oven. When the fat is sizzling, carefully add the potatoes, then roast for 25 mins. Remove tray, then increase oven to 220C/200C fan/gas 7. Turn over the potatoes and return to the oven for a further 40 mins until golden and crisp.