Freezer Menu – Potatoes

One of the biggest problems I have noticed with many OAMC menus is that they concentrate on main dishes and casseroles.  While those are great to have in the freezer, side dishes are also great to have.  I mean, what do you serve with that Dump Chicken recipe?  *grins*  So for the next couple of Freezer Menus, I will concentrate on side dishes.

This week, Potatoes!  They are every OAMCer’s friend and enemy.  Until you learn a few rules, you will get very frustrated with them and declare you will never freeze again.  I know I did.
Potato Mini-Session

The rule that matters most: You CANNOT freeze raw potatoes.  They will turn black and ucky.  All potatoes MUST be cooked first, at least partially.  If you learn nothing else about potatoes, please do learn that.  Because potatoes are really versatile.  Think of all the different ways you see them at the grocery store: french fries, home fries, hash browns, casseroles, mashed potatoes, soups, and on and on . . .

This menu is one I literally did this week.  I bought a 10 pound bag of russet potatoes to make Garlic-Rosemary Mashed Potatoes.  Well, since it only uses three pounds (a 10 pound bag was cheaper than buying 3 pounds), I had 7 pounds I didn’t want going to waste.  Potatoes don’t really last long in our humid Houston area weather, even in the air conditioning.  And I don’t have a lot of extra cheese or dairy in the fridge, so these are the recipes I came up with:

Plan of attack:

  1. Preheat oven to 400 degrees F.  Scrub and pierce all of the potatoes.  Sort out 8 to 12 nice looking potatoes for the twice baked potatoes, rub with olive oil, and put them all on one baking sheet.  Put the rest of the potatoes on another cookie sheet.  Bake all of them for one hour.  Put garlic heads in halfway through.
  2. Once they are done and cooled to the point where you won’t burn yourself by handling them, mix up the Baked Mashed Potatoes and Garlic-Rosemary Mashed Potatoes.  Let the TBP cool further while you do this.  Put Baked Mashed Potatoes in two large freezer bags and freeze flat (labeled, of course!).  If you are freezing it, do the same with the Garlic-Rosemary Mashed Potatoes, too.
  3. Next slice the TBP in half and scoop out the pulp, working with one recipe at a time.  I would suggest doing the Simple TBP first (then you don’t have to wash the bowl out between the batches).  Mash, mix, and fill (you can use a piping bag or a sandwich bag, or a spoon to fill).  Then, place on a greased cookie sheet to flash freeze.  Repeat with the other TBP recipe.  These to recipes are different enough that you should be able to distinguish them by sight, or you can make a double batch of the same recipe, or you can place them on parchment paper and write on it which are which.
  4. Once the TBP are frozen (a few hours or even overnight), place in a large freezer bag or individually wrap them in plastic.

Looking for more OAMC potato recipes?  Here are some more.


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