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Photo by Johanna WISHES she were a

Cooking Level: Expert

Johanna WISHES she were a is looking for: (5 recommendations)
I just bought 10 lbs of russet potatoes for $2.99, and I'm looking for potato recipes that can be made and frozen? Thanks!

Recommend a recipe

Last updated: Apr. 3, 2013 7:00 am
Posted: Apr. 2, 2013 2:22 pm
Recommended Recipe:
Photo of: Potato Latkes I

Potato Latkes I

Submitted by: Rachel 
Shredded potatoes and grated onions are bound with flour, salt and eggs, then fried in oil to make delicious potato pancakes that are crispy on the outside and tender on the inside. 
Recommended by: lilac0832
Apr. 2, 2013 2:27 pm
I cook 10lbs at a time and wrap and freeze in ziplocs because my kids love these for snacks. I drain the cooked ones from the oil on a paper towel before flash freezing and then package to freeze. Reheat in 400 oven for 15 min until crispy. The whole cooking process takes awhile...but worth it and the amount lasts for a few months.
Johanna WISHES she were a
Apr. 2, 2013 7:51 pm
Wow, lilac0832, perfect! Thanks so much for your suggestion, it looks fantastic! I can heat them for side dishes too!
Recommended Recipe:
Photo of: Ultimate Twice Baked Potatoes

Ultimate Twice Baked Potatoes

Submitted by: PONYGIRL64 
Take baked potatoes to the ultimate level of creamy, cheesy, buttery goodness. Then top with bacon. Mmm bacon! 
Recommended by: susiekew
Apr. 2, 2013 2:49 pm
I have frozen these before with good results. Freeze unwrapped on a tray till hard and then wrap separately and put in a freezer bag. Take out as many as you needand heat from frozen until hot all the way through.
Johanna WISHES she were a
Apr. 2, 2013 7:52 pm
Oh susiekew! (sorry if the song gets stuck in your head!) Great idea; I've done these before a couple of years ago and forgot about the idea. Love it!
Recommended Recipe:
Photo of: Steak House Au Gratin Potatoes

Steak House Au Gratin Potatoes

Submitted by: Ingalyn 
Home Town: San Leandro, California, USA
Living In: Discovery Bay, California, USA
Restaurant-style potatoes au gratin are baked with heavy cream and topped with Cheddar cheese. 
Recommended by: Deb C
Apr. 2, 2013 3:18 pm
We thought this was very good.
Apr. 2, 2013 3:44 pm
**save...this looks delicious...planning a special dinner party soon and may have to make these...thanks deb C! ~lilac
Apr. 2, 2013 3:45 pm
Johanna, there was some discussion a few days ago on potato's... Suggestions included making perogies and gnocci...but with your questions on how to mask or disguise the taste of salmon, I'd add fishcakes to the list , as that's what you, personally, need.
Johanna WISHES she were a
Apr. 2, 2013 7:54 pm
Thx for making the connection, chairlifter. I'm a southern girl, so gnocci and pierogies are kinda foreign to me, but worth a look. Are you saying potatoes will mask the taste of salmon?
Johanna WISHES she were a
Apr. 2, 2013 7:54 pm
DebC, saved! Thanks for a great idea!
Commented by: burnscreek
Apr. 2, 2013 4:59 pm
Make ahead mashed potatoes.......... For every 5 pounds of potatoes use 8 ounces cream cheese and a little milk to make creamy. These freeze well.
Johanna WISHES she were a
Apr. 2, 2013 7:56 pm
Thanks, burnscreek, I happen to have several pkgs of cream cheese, and this will work well. I haven't tried freezing mashers, but it's worth a try!
PAMELA D. aPROpos of nothing
Apr. 3, 2013 7:00 am
I frequently make and freeze mashed. I use Chef John's method. Put in ziplock and smoosh flat. Defrost in a bowl as the bag may leak (due to getting tossed and dinged in my freezer when diving). when they defrost they will have some liquid. You can whip it back in or drain it. I nuke in a large glass bowl and they will usually need a splash of milk to get them back to consistency. Just give them a whipping with a whisk and they are good as just made.
Commented by: gammaray (=
Apr. 2, 2013 6:53 pm
I thought of you when I just read this. Not the same - but you're not alone!
Johanna WISHES she were a
Apr. 2, 2013 8:05 pm
Aww, Barb, thanks so much for sharing this article. It makes me count my blessings that my son's "high sensitivity to fructose" isn't anything as challenging as that poor child's allergy. Thanks for thinking of me! You're wonderful, and I so much appreciate your kind thoughts. I remember you advised me what was to be expected when I was in the hospital 16 mos ago, about to have my first MRI, and I will never forget your kind insights. Glad to know I'm not alone, but I'm sad that these allergies exist. Any thoughts on the effects of GMOs (genetically-modified organisms) and the drastic changes in modified wheat being added as "whole grains" and labeled as "healthy"?? hugs from TX
Apr. 2, 2013 8:38 pm
Cannot say what your taste buds will tell you, Joh, but its well worth the effort, as the reward is sort of spot on with both your aims.
Apr. 3, 2013 6:29 am
Johanna, got this email and thought of you. . .
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