Potatoes Galore -help needed to freeze

hash browns/home fries freeze pretty well. I freeze gratins, too, with par-cooked potatoes and layered cheese and onion; just don't add the cream til it's thawed and ready to cook.

Mashed freeze well,but don't make with much milk, add milk and whip after thawing.

Potato croquettes freeze very well
Pear Potato William freeze well
Au gratin freeze ok
Diced freeze well if blanched first as do sliced

C'mon, DC...
Why peel them at all? Flavor, texture, and nutrients are in the skin. We never peel. We scrub real good, cut out any blems, and make whatever we're doing.

Sounds like you've got a lot of potatoes!

Mike :roll:

ps... What's this smilie about? :level: don't get it. :look:

1. Peel and grate. Soak the gratings in a couple of changes of waters. Squeeze a batch of gratings as dry as possible. Spread them in a single layer on a baking sheet; cover with cling wrap; and palce in the freezer. When frozen (about 30 minutes) store them in a plastic freezer bag. Continue freezing until all the potatoes you set aside for grating are frozen.

You may use the grated potatoes for any purpose, hash browns, latkes, etc., you desire.

2. Bake those remaining potatoes you wish to store. Cut the baked potatoes in half and hollow out the skins.

a. Reserve a portion of the skins for "crisp fried" or "crisp baked potato skins." Allow the skins to cool and dry, wrap individually in cling wrap and freeze in a large bag.

b. Separate a corresponding portion of the baked potato "hearts," seal in portion size bags, and freeze. You may use these for any cooked potato purpose by defrosting and ricing. Mashed potatoes, potatoes dauphinois, e.g. I prefer to defrost and rice, rather than rice and defrost -- drier potatoes with better texture.

c. Mash some portion of the remaining potato hearts in any way you desire -- you don't neeed to use a ricer -- and create a savory mix: For instance, cheese, scallion tops, crumbled bacon, sour cream, paprika, and butter. Stuff the remaining skins with the mixture, wrap each individually in cling or aluminum wrap and freeze in a large bag. When ready to use, defrost and reheat in a hot oven. Some people even use the microwave.

A few humble ideas,
BDL

:level:

Maybe it represents ear-wax removal.

Mike

but I really like :thumb: and especially :peace: ... peace? but I think of it as exuberant approval.

It is intended to be a pig applying lipstick.

mjb.

They don't exactly go brown during the amount of time it takes to freeze them so much as "rusty." But yes, you're right. Goodunya, Sheila. Acidulate the final wash in order to keep them pure, virginal white.

BDL

I agree with Mike. I never peel potatoes, the skin is the best part.:thumb:

The purpose commercially of not peeling potatoes was not to look out for your health< it was strickly for PROFIT it requires labor and time to peel . Now they are trying to grow a russet potato with hardly any skin at all/ Simplot is developing it for McDonalds.