Cooked or partially cooked potatoes freeze better than raw ones. Mashed potatoes and french fries freeze well, while blanching is recommended for freezing raw potatoes. Blanching involves washing, cutting, boiling, and then cooling the potatoes before freezing them on a baking sheet and transferring them to a freezer-safe container.
Potatoes that have been cooked or partially cooked typically freeze better than raw potatoes, so some cooks choose to prepare potato dishes before freezing them. Potato dishes that freeze well include mashed potatoes and french fries. Like most other vegetables, potatoes can also be blanched before freezing. Before freezing potatoes in this way, they must be partially cooked in boiling water.
It is usually not recommended to freeze potatoes that have not been cooked. Fresh potatoes have a high water content. This can result in mushy and discolored potatoes after they’ve been frozen.
Preparing potato dishes in advance and freezing them is often recommended when freezing potatoes. Not only does this method preserve an abundance of potatoes, but it also saves you time in the future. Instead of making a dish from scratch, a cook can simply defrost a dish and reheat it.
Mashed potatoes are typically one of the easiest potato dishes to freeze. A cook can simply cook the potatoes and mash them before freezing. French fries, hash browns and baked potatoes can also be frozen.
People who are interested in freezing only potatoes and not potato dishes should blanch the vegetables first. Before doing this, the potatoes must be washed with a brush, which will remove dirt and pesticides. Soft or dark spots should also be removed. Potatoes can also be peeled before blanching, but this isn’t necessary. They should then be cut into 1-inch (2.5-centimeter) cubes.
A pot of water should then be placed on a stove and brought to a boil. The potatoes can then be added to boiling water. To blanch potatoes, they should be simmered for about five to ten minutes.
The potatoes should then be removed from the boiling water and dumped into ice water. The ice water temperature prevents the potatoes from cooking any further. After a few minutes, they can be removed from the ice water and drained or dried on towels.
A single layer of potato cubes can then be spread out on a cookie sheet, covered, and placed in a freezer. Freezing potatoes is usually easiest if they are frozen on a baking sheet first. This will prevent the potato cubes from sticking together after they freeze. After the potato cubes freeze, they can be transferred to a freezer-safe container, such as a plastic bag or plastic container, and frozen for several months.
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