As a general rule, freezing fresh potatoes is not recommended, according to the Penn State College of Agricultural Sciences. The water in a potato separates from the starch during freezing, so the potato has a watery texture once thawed.
Sweet potatoes can be frozen whole, in slices or mashed. The National Center for Home Food Preservation has simple tips on how to do so.
According to Penn State College of Agricultural Sciences, potatoes can be frozen. However, placing potatoes in the freezer can impact their taste and quality. Raw potatoes should be washed and heated through before storing them in the freezer.
It is not dangerous to freeze and then thaw potato salad, so yes it can be frozen. That said, the results of a frozen and thawed potato salad are less than palatable.
Mashed potatoes can freeze well if prepared with plenty of rich dairy additions. Coating the potatoes with fat helps maintain their structure during freezing and makes for delicious reheated results. Taste of Home's designed-to-freeze recipe includes sour cream, butter and cream cheese.
In order to freeze raw potatoes, the potatoes must first be blanched. Before blanching, peel the potatoes, or scrape and wash them. To blanch the potatoes, place them into a blanching basket, and lower them into water that is boiling vigorously. Next, put the lid on the blancher. Within one minute,
To freeze shredded potatoes, blanch the shredded potatoes in boiling water, rinse with cold water, and store in freezer bags or containers. Shredded potatoes last for one year in the freezer.
Raw sweet potatoes do not freeze well. For best results, allow them to cure for at least a week after harvesting, then cook them before freezing.
The only way to properly freeze uncooked potatoes is to cut and blanch them, which helps maintain their texture and flavor. Raw potatoes that are frozen without blanching become very watery and lose their structure when thawed.
Two good loaded potato skin recipes are Nigella Lawson's Fully Loaded Potato Skins posted on the Food Network, and the Baked Potato Skins Recipe from Taste of Home magazine. The Taste of Home recipe is less labor intensive and slightly easier to make.