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1. Choose potatoes with firm flesh, few bruises, and no sprouts.
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2. Wash the potatoes. Scrub off the dirt and debris with a stiff-bristled brush.
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3. Peel the potatoes. Use a peeler to remove the potato skin, or if you're working with new potatoes, scrape it off. Rinse the potatoes to prepare them for blanching.
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4. If the potatoes are large, chop them in half before blanching.
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5. Don't cut the potatoes into small pieces; it's better to store them whole if possible.
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6. Bring a large pot of water to boil over high heat. In the meantime, prepare a large bowl with ice water and set it aside.
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7. Plunge the potatoes into the boiling water. Allow them to blanch for 3 to 5 minutes. This process cleanses the potatoes of organisms and preserves their flavor and color.
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8.Remove the potatoes from heat and place them in the ice water.
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Transfer the potatoes directly from the pot to the ice water bath using a slotted spoon or tongs.
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9. Allow them to cool for about ten minutes.
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10. Drain the potatoes when they are chilled, and pat them dry.
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11. Place the potatoes in airtight storage bags. You may also use a freezer-safe container.
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Make sure the potatoes aren't wet when you place them in the bags, or ice will form.
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12. Put enough potatoes in each bag to make a meal for your family. This way you'll be able to defrost exactly as many as you need at once.
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Store the potatoes in the freezer. They will keep for up to a year.
