Potatoes can be frozen by following a few handy steps. Prior to freezing, briefly scald the potatoes in hot water or steam. This process, called blanching, preserves the color, flavor and texture of the potato.
Cool the potatoes for 5 to 10 minutes in ice water. Loosely pack the potatoes into containers or zipper bags, squeezing out as much excess air as possible. For optimum quality, use vacuum-sealed bags which help prevent freezer burn. The recommended storage time is 12 months to preserve high-quality taste and texture. The ideal freezer temperature remains consistent with no thawing cycles. Once thawed for use, the potatoes produce extra water. Before using, cut a small slit in the bag and drain.