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. Refer to our guide on how to freeze and reheat mashed potatoes for more tips.
Although you can’t freeze raw potatoes (they discolor and the texture changes), if you suddenly have way more potatoes than you can use before they wrinkle, you can freeze some for a short period of time with the right preparation. You might find dishes made with the frozen potatoes to be somewhat different in texture from the same dish made ...
Raw potatoes have a high water content, which can make them challenging to freeze. When you thaw them and cook them either by boiling or frying them, they can become discolored and mushy. That being said, it can be done .
This video shows you how to freeze potatoes the full tutorial can be found at this link http://brainsofsteel.co.uk/post.php?id=How-to-Freeze-Potatoes
Gently stir until evenly coated. Spoon into portion-sized resealable freezer bags. If you want the potatoes to be “loose ” so that you can scoop out as much as needed each time, first freeze the potatoes in a single layer on cookie sheets for 4 hours, then transfer them to a large resealable bag. Store the mixture in the freezer.
How to Freeze Baked Potatoes. Freezing baked potatoes is a simple process with minimal requirements. All you need to prepare is an air tight freezer bag, some aluminum foil, and a baking sheet. Bake the potatoes. It is highly suggested to bake them plain and add the toppings when reheating. After baking, let the potatoes cool on a baking sheet.
Normally, raw potatoes can last for months when stored in a dark and dry area with the temperature under 50 degrees Fahrenheit. But not everyone has a root cellar or dark closet that meets all those conditions. An easier way to store raw potatoes is vacuum sealing and freezing them. But you cannot vacuum seal and freeze them as they are.
4. Freezing. Potatoes can remain shelf stable for at least one year in a frozen state (unless your freezer or deep freeze loses power). Freezing potatoes for later use is the least reliable choice due to power concerns, even if you have a hardy generator and stockpiled copious amounts of fuel.
Since we are very well stocked with potatoes, we thought we might be able to grate and prep in quantity, then freeze, and have more leisurely hash brown feasts on a Sunday morning. The rub: can it be done? Our method is: grate raw, into acidulated water, wring out in a tea towel (Cooks Illustrated), before cooking to our preferred method.
Best way, I think, is going to be to partially cook the shreds, either in the oven or in a little oil, just like blanching fresh potatoes for fries. Then let cool and freeze. Here is a recipe from one of the food bloggers we work with: DIY Frozen Hash Browns