Get a great deal on potatoes? Prep them for the freezer to maximize your savings.
This weekend I’ve been freezer cooking. That is, I’m making lots of meals to store in the freezer to save me time, energy, and money later in the month. And one of the things I recently added to the stash was potatoes.
Potatoes are a filling, inexpensive food. They are full of fiber and offer that stick-to-your-ribs good eating that is so desirable during winter time. This season, they regularly are available for about ten cents per pound or $0.98 per bag.
This is a great deal! And one that I wanted to take advantage of for freezer cooking. So, I stocked up!
However, sometimes potatoes go funny in the freezer. I’ve tried making soup with potatoes and the spuds generally develop a funny texture. Russets aren’t always friendly to freezer cooking. However, there are a few ways to make it work.
Recently, I bought thirty pounds and proceeded to process two bags for the freezer. I kept one bag on hand for spontaneous cooking.
Per The Happy Housewife’s suggestion, I washed them on quick rinse in the dishwasher. While this didn’t get them completely scrubbed, it did take care of the bulk of the work. I took a scrubber to the little nooks and crannies.
I prepared ten pounds by peeling and mashing. My freezer mashed potato recipe is really a non-recipe. Mash tender, boiled potatoes until smooth. Beat in 8 ounces of cream cheese for every five pounds of potatoes. Season with salt and pepper.
Then, I divide the mixture into meal-sized portions, dot with butter, wrap in foil and freeze. When I’m ready to serve, I thaw the pan overnight and then reheat in the oven, 30 minutes at 350 °, depending on how cold they are to being with.
I took another ten pounds and baked them. I prepared stuffed potatoes with half of those potatoes and chopped the rest for hashbrowns.
I will bake the stuffed potatoes covered with foil for 30 minutes at 350 °. I’ll cook the homefries/hashbrowns according to this recipe. You have to make them crisp and hot to make it really worth it, though. Fresh is obviously better. But, when you’re pinched for time or need to use up some potatoes, this works.
How ’bout you?
Have you had good success with freezing potatoes? What’s been your experience?