Yes! You absolutely can freeze potatoes, and you should if you have an excess of spuds. But there's one important thing to remember: You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. This water freezes and, when thawed, makes the potatoes mushy and grainy.
Basic methods for freezing potatoes
Lay the potato on a tray without letting them touch each other. Pop the tray into the freezer and, when frozen solid (about six to 12 hours), transfer to a resealable airtight freezer bag, remove any excess air, label and pop back into the freezer.
The key to freezing potatoes and sweet potatoes—whether for fries, hash browns or even simple roasted wedges—is to partially cook them first. Because they contain so much water, raw potatoes don't freeze well and can turn mushy, watery or even grainy.
Yes, you can freeze boiled potatoes. Boiled potatoes can be frozen for around 3 months. It's best if you parboil your potatoes before freezing them as this will protect their texture, but they should be okay to freeze if they're fully boiled, too.
You can freeze potatoes for future use. If you store raw potatoes in a cool, dry place, they can last for weeks, but freezing can preserve potatoes for up to three months. The key is to partially cook the potatoes first, a process known as blanching. If you freeze raw potatoes, they will be mushy and watery.
A: It's okay to keep the potatoes frozen or you can let them thaw until they are still chilled. Place them on an oiled, flat-top grill or skillet that's heated to 350 degrees F. Cook for 4 minutes on each side, turning once.
The key to freezing potatoes, like other vegetables, is to blanch them first. This quick dip into scalding water will deactivate the enzymes that cause spoiling, as well as the loss of flavor and nutrients. So before you turn your attention to your spuds, set yourself up for blanching success.
You absolutely can freeze potatoes, and you should if you have an excess of spuds. But there's one important thing to remember: You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. This water freezes and, when thawed, makes the potatoes mushy and grainy.
To freeze your favorite holiday side, place cooled mashed potatoes in a freezer-safe container ($8, Target), label it with the date, and pop it in the freezer. This method will also work perfectly to freeze mashed sweet potatoes.
Oven. Place frozen or thawed potatoes in a covered oven-safe dish and heat in a 350º F oven for 20 to 30 minutes, stirring occasionally, until heated through.
Freeze potatoes in slices
Instructions: Slice the potatoes and place them on a sheet pan or in a freezer safe baking dish. Place this in the freezer, and wait for a few hours. When the potatoes are slightly frozen, you can transfer them to a freezer safe container for permanent freezer storage.
Can You Refreeze Raw Potatoes? Generally, it's safe to refreeze potatoes. The biggest issue you face is that they can quite easily go mushy, particularly if you've cooked them or if they're part of another dish (like curry). Potatoes are best enjoyed when they're fresh or directly from frozen.
However, If you do store raw potatoes in the freezer, they may last up to 10 to 12 months (more on storing potatoes later). To avoid a sweeter flavor and discoloration, blanch potatoes before refrigerating or freezing.
While cooked potatoes do well in the freezer, raw potatoes do not, so it's best to cook them before freezing. When stored in a freezer-safe bag or airtight container, cooked potatoes will last 10 to 12 months in the freezer. Frozen mashed potatoes are best to use within a month or two.
Store Potatoes In a Cool, Dry Place
Potatoes are best kept around 45˚F to 50˚F, which means they shouldn't be stored in the fridge or freezer. The best place to store them for maximum shelf life (up to three months!) is a cool basement or garage—as long as it's dry.
You can freeze mashed potatoes for up to one month. There's a good amount of liquid in the potatoes that could form ice crystals and cause freezer burn if they're frozen for longer periods of time.
The most important thing to remember is the fat content (the milk, butter, or oil), so long as there's enough fat in the mashed potatoes, they will freeze well and will taste delicious when thawed and reheated (more on this below!)
Cut the potatoes into 1-inch cubes. Simmer the diced potatoes in salted water until just tender. Spray a sheet pan with non-stick cooking oil and spread cooked potatoes in a single layer on the pan. Place the pan of diced potatoes in the freezer until frozen solidly.
Blanching is a must for most vegetables to be frozen. It slows or stops the enzyme action which can cause loss of flavor, color and texture. The blanching time is very important and varies with the vegetable and size.
The un-blanched fries can turn out dark (especially if the potatoes were stored too cold before they got to you). I know a few places that successfully do fresh cut fries without blanching, like In N Out, but they are the exception rather than the rule and have a whole bank of fryers to work with.
If you need to prepare whole potatoes from frozen, you may need to thaw it prior to preparing it. You can do this by baking it in the oven for about 30 minutes, or by using your microwave's defrost cycle. Once thawed, you should be able to prepare and cook your potato as normal.
The reason behind this is that potatoes have a very high water content which means they don't freeze well and can turn soggy, watery, and potentially gritty once thawed. In fact, if you freeze raw potatoes, each drop of water will crystallize.