carrie glover12586

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.

sewbizgirl

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...

SewExtremeSeams

Good to know. Thanks.

Halo

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.

shasta5718

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.

IBQUILTIN

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

maviskw

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.

madamekelly

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.

grannylove

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.

grabba

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.