If you’re peeling the potatoes, you might skip this step. However, it’s helpful to start with a clean skin so that you don’t accidentally transfer dirt from the skin onto the edible part of the potato.
Depending on how you plan to use your potatoes, it’s okay to freeze them whole, chop them in half, chop them into cubes, or slice them for french fries.
If you prefer, it’s okay to peel your red and gold potatoes before you freeze them.
You should see consistent bubbling on top of the water when it’s boiling.
It’s okay to do several batches of blanching. It’s better to do extra batches than to ruin a batch of potatoes by not blanching them right.
The water should start boiling again in 1 minute. If it doesn’t, you may have added too many potatoes. If you’re not using a blanching basket, use a slotted spoon or tongs to gently lower the potatoes into the water 1 by 1. Be careful not to splash, as the water can scald your skin.
If you’re not using a blanching basket, use a slotted spoon or tongs to transfer your potatoes from the water to the ice bath. Small potatoes will cool for 3-5 minutes, while large potatoes will cool for 8-10 minutes.
It’s a good idea to pre-portion your potatoes so that you’ll have enough for 1 meal in each bag. You can store your potatoes in the freezer for about 12 months. Be sure to write the date on the container so you can keep track of how long they’ve been in the freezer.
Your french fries will keep better if you chill them before your freeze them. This also helps keep them safe to eat because the fries will cool evenly. Enjoy your cooked fries within 4 weeks for best taste.
It’s best to eat them within a few weeks, as mashed potatoes don’t freeze well.
Eat your baked potato within 4 weeks for best taste. Scooping out the inside of the potato and mashing it will improve the texture once you reheat it.
These types of potato dishes can be reheated in an oven at 400 °F (204 °C) for 25-30 minutes. If you have one, use a food thermometer to make sure the dish’s internal temperature is at least 165 °F (74 °C). If you’re making the recipe with the intention of freezing it, stop cooking the dish when it has a light brown color and the potatoes feel almost tender.
If you only want to defrost a small amount of potatoes, remove them from the airtight container and place them in a separate airtight container for defrosting.
The potatoes will defrost quickly once they start cooking. This works for both raw and cooked potatoes. [18] X Research source
You can also heat the potatoes in a covered dish in the oven at 350 °F (177 °C) for about 30 minutes. Spread them in a single even layer to minimize drying out and let them warm faster. To cook them in a microwave, heat them in a covered dish at half power for about 5 minutes. Check them, then heat on high in 30 second intervals until they’re warm. When you heat prepared mashed potatoes, they lose moisture unavoidably. To compensate for this loss, add more cream and butter. If you want to add moisture with less fat, use half and half or some nutrient-dense broth.
Eat the fries while they’re warm. Cooked fries only need to heat for about 5-15 minutes. Check them often to make sure they don’t burn. [21] X Trustworthy Source Penn State Extension Educational organization dedicated to delivering science-based information to people, businesses, and communities Go to source
Garlic, thyme, rosemary, and chili pepper are also great seasoning choices. If you don’t have aluminum foil or cooking spray, wipe your pan down with a thin coating of olive oil to keep your potatoes from sticking.
To check if your potatoes are ready to mash, see if they feel tender when you push a fork through them. If you have an electric mixer, you can use it instead of a potato masher. Spice up your mashed potatoes by adding additional seasonings, sour cream, cheese, chives, or green onions.
You can cut your potatoes before or after you boil them. If you’re cooking your potatoes from frozen, this is the best option. If you like, you can add chopped hard boiled egg to your potato salad.
