There are a lot of opinions out there about freezing potatoes. Most cooks will agree that freezing potatoes alters their consistency and usually produces fairly poor results. One way that I have found to freeze potatoes is to make mashed potatoes out of them first. I prepare my potatoes, boil them until they are done, and then lightly mash them using only a very small amount of milk (1/4 cup or so) and no more than 1/2 stick of butter. I also add 1 egg to the mix and then freeze the chunky mush in freezer safe containers. You can reheat the potatoes on the stovetop or in the microwave, adding more butter and milk as desired. You can also mash them to your desired consistency. The egg helps provide more fat which helps bind the potatoes together and reduces the watery consistency you can find when thawing potatoes.
Just a tip!
~ Charity
(originally posted in the 8-18-09 CSA newsletter)
