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Thread: What can be done with A LOT of potatoes?

  1. #1
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    What can be done with A LOT of potatoes?

    Someone gave us a huge amount of potatoes, They look like bakers. I am going to give away bags to friends and co-workers, and donate some to the local food pantry, but will still have a lot to use.

    I read on the Internet that they can be briefly parboiled, cooled, dried and frozen. Has anyone ever done that? I always had th idea that they would not freeze successfully. Are there any other methods of keeping them?

  2. #2
    Super Member crafty pat's Avatar
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    I have frozen mashed potatoes but never tried freezing the whole potato.

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    Super Member mandyrose's Avatar
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    that is a good question I never tried the parboiled method but back in the days I made many home made frozen dinners with mash and scallop potatoes and they froze nice I would think they would turn black if not fully cooked

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    Beverly Volfie (Youtube Our half acre homestead) cans potatoes. I believe she has other ways of preserving potatoes.

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    Go to the internet and put in, "How does one freeze potatoes?" It gives lots of info on how to prepare them. It does say that they are better frozen cooked. When frozen raw, it changes the texture and taste.

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    do you have access to a dehydrator? I parboil potatoes, cool completely, shred as if making hashbrowns, spread on the dehydrator sheets and let the dehydrator run overnight. To store, I vacuum pack. To rehydrate, add two cups of boiling water to one cup of dried potatoes and let sit for 15 minutes. Drain and make hashbrowns like you normally do.

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    If you have a cool, dark storage area, the do store for quite a while. If they have good eyes, once they start to sprout you can plant them for more potatoes in the fall.

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    Super Member SouthPStitches's Avatar
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    I've had good luck freezing homemade potato soup.

  9. #9
    Super Member ube quilting's Avatar
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    I would make scalloped potatoes. They freeze well and are always welcome at my table.
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  10. #10
    Senior Member Phyllis nm's Avatar
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    I mash the potatoes with sour cream and butter then freeze them.
    This was before I started using instance potatoes.
    If you add milk they will thaw different, and very runny.

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    Quote Originally Posted by Phyllis nm View Post
    I mash the potatoes with sour cream and butter then freeze them.
    This was before I started using instance potatoes.
    If you add milk they will thaw different, and very runny.
    Prep potatoes by peeling cubing or French fries,. soak overnight covered in fridge .Pour of water and boil until tender .Place on large cookie sheet and place in freezer. when frozen bag into portions and freeze.Learned this when Dgt was a renal patient.

  12. #12
    Power Poster sewbizgirl's Avatar
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    I would can them. Peel and cut into big pieces that will fit in the jars. Once you can them they are pretty well cooked and ready to just open and dump into soups and stews all winter! It's wonderful...
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    Quote Originally Posted by Phyllis nm View Post
    I mash the potatoes with sour cream and butter then freeze them.
    This was before I started using instance potatoes.
    If you add milk they will thaw different, and very runny.
    Good to know. Thanks.

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    I've canned a lot of potatoes. Also hashed them & soak in salt water for a few minuets & drain, then freeze them in a vacuum packer. The salt water wash keeps them from discoloring. I have also sliced them real thin & dried them. When I dry them, I soak them in lemon juice to prevent discoloring. All three ways work for me.

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    If you have a dryer use that, they work very well in soups ect. With the drought price raise coming you are lucky to have them to dry or freeze. Good luck, let us know what you did and how it worked for you.

  16. #16
    Super Member IBQUILTIN's Avatar
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    I always par-boil and freeze either diced or sliced potatoes, but would not be comfortable trying with the whole potato unless they were very small

  17. #17
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    There are so many ways to cook potatoes, and most of them will freeze well after the potatoes are cooked.
    I freeze scalloped potatoes and mashed potatoes. I mash my potatoes as usual (with milk) and put french onion soup mix in them or sour cream and onion. They taste wonderful. You can also make them this way and warm them the next day for pot lucks or big family parties.

    Here are two recipes I found in our church cookbook:
    Make-Ahead Mashed Potatoes: 5 lb. Yukon Gold potatoes, cubed; 2 (3oz.) packages cream cheese; 8 ounces sour cream; 1/2 c. milk; 2 tsp. onion salt; black pepper to taste.
    Cook potatoes until tender; drain and mash. Add other ingredients and put into large casserole dish. Then bake or store for several days in fridge. Bake for 50 min. in 325 degree oven. (Or remove from refrigerator, let stand at room temperature for 30 minutes and bake as above.)

    Make Ahead Mashed Potatoes: 3 lbs. russet (Idaho) potatoes: scrub but do not peel; 1 1/2 c. half and half; salt to taste; 6 T. butter. Cook potatoes until tender. Heat half and half. Process unpeeled potatoes through a fool mill. Mash well. Add salt and and half and half and beat until smooth and fluffy. Cool and refrigerate up to 2 days. 30 min. before serving, microwave until warm. Stir in butter. Set over simmering water to keep warm until serving time.
    Last edited by maviskw; 03-10-2014 at 02:43 PM.
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    Super Member madamekelly's Avatar
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    I have peeled, cut up, boiled, then mashed with nothing added. Then I put them in quart zip lock bags and freeze.(Make sure you get all the air out of the bags.) when I want to use them, I put then in a big bowl or dish with cool water to thaw enough to squeeze them out of the Baggie, then I can add whatever I need to use them for soup, potato pancakes, mashed, shepherds pie, etc. Just remember to reheat slowly or you get fried mashed potatoes.
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    Boil your potatoes with the skin on till done remove from hot water and let cool then peel them and grade them into hash browns. I use to freeze them this way and put in a quart zip lock bag. When cooking them I would put them on cookie sheet and top with butter and bake them while they were frozen.

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    Quote Originally Posted by sewbizgirl View Post
    I would can them. Peel and cut into big pieces that will fit in the jars. Once you can them they are pretty well cooked and ready to just open and dump into soups and stews all winter! It's wonderful...
    Last year I went to www.canninggranny.com to learn how. They have turned out sooo good and every time we go to see the grandkids they want a couple of jars....so easy to use.

  21. #21
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    Make some Potato Candy! One of my favorite childhood memories is making this with my Dad. http://wenderly.com/2011/08/17/old-f...-potato-candy/
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    Super Member Mariah's Avatar
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    I do the same as Phyllis nm and also boil quite a few. Then you can make Potato Salad, fried potatoes, potato soup. We don't have a cellar, but did know as was already suggested to put them in the cellar and use as needed.
    Good luck!

    Didn't know you could freeze potato soup. Will have to try that! Mariah
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  23. #23
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    I have never heard of potato candy! Should the leftover mashed potatoes have the butter and milk in? I assume you would leave out the salt and pepper!

  24. #24
    Super Member auntpiggylpn's Avatar
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    Quote Originally Posted by lorli View Post
    I have never heard of potato candy! Should the leftover mashed potatoes have the butter and milk in? I assume you would leave out the salt and pepper!
    Yep, however you make your mashed potatoes ! I know that when my mom made the mashed potatoes the night before, she always put milk and butter in it and I know she seasoned everything with salt & pepper. I am going to have to make some potato candy now!!! Wish my Daddy was here to make it with me. . .
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  25. #25
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    Quote Originally Posted by lorli View Post
    I have never heard of potato candy! Should the leftover mashed potatoes have the butter and milk in? I assume you would leave out the salt and pepper!
    No need to leave out the salt and pepper. I had a recipe for cracklin' cookies that called for a quarter teaspoon of black pepper. They were good.
    Mavita - Square dancer and One Room School Teacher

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