(Photo by Lorinda Fleming)
Wash potatoes you will be working with to get all debris off. If they have bad spots, cut them off. Wash again if necessary. You can peel or leave skins on, depending on potatoes you are using.
Dice into small chunks. Place into large pot. Fill water just enough to cover potatoes in pan.
While potatoes are preparing, get a large bowl and fill half way with ice cubes. You will be adding cold water when potatoes are ready to add, so leave some room.
Put on medium high heat and when you just begin to see bubbles starting to form, watch the clock and allow them to cook for 3 to 4 minutes. You want the white foam to appear. This is the starch from the potatoes.
Remove from stove and strain water out. Add water to ice in your bowl. Quickly pour potatoes from strainer into the ice water. This stops the cooking process and prepares it for freezing. Allow to sit in water for same amount of time that you cooked them in hot water, either 3 or 4 minutes.
Lay either a cotton (not terry or anything that will leave strings) or paper towels out on counter. If using paper towels, double layer for better absorbing.
Drain potatoes again and lay onto towel. Spread out in an even layer so they have room to drain and cool longer. You will be using the same time again as cooking, 3 or 4 minutes.
Place into zip bags with date on them. Fill each bag with desired amount for each meal you might use them for. Squeeze as much air as possible out of bags and seal.
Now you are ready to place into the freezer. These will freeze for months! When ready to use, simply thaw and cook. Either fry or mash.
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