Make homemade flash frozen potatoes, that you can use for mashed potatoes, in other recipes, or even seasoned and roasted potatoes.
Ingredients:
Large bag of potatoes--yukon golds work the best for freezing, followed by reds or russets.
Salt
Preparation:
Cut up the potatoes into chunks; it's up to you if you want to peel them--I don't. Put on a large pot of water to boil, when it's ready, put in the potatoes with a good amount of salt (at least 1 Tablespoon for 5 lbs) and cook them about 5 minutes. You want them heated through, but not totally cooked.
When done, drain, and lay out in a single layer on two cookie sheets. Let cool completely, then put in freezer overnight or until frozen solid. Then put into bags.
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