How Do You Freeze Potatoes?

You can freeze potatoes after cooking. However, after defrosting, these have a slightly different consistency compared to freshly cooked potatoes.

Remove the skins from the potatoes before or after cooking. Also, don’t overcook them. Before freezing, they must cool sufficiently. Cut the potatoes into equal sized pieces or slices. Small potatoes can also be frozen whole. Use an airtight container suitable for freezing, such as a labeled can or freezer bag. There are no general recommendations for the shelf life of frozen cooked potatoes. However, we assume that like croquettes or dumplings, they can be stored in the freezer for three to six months. After defrosting, potatoes are particularly suitable for casseroles, soups or mashed potatoes.

It is better not to freeze raw potatoes. If the temperature is too cold, the starch is broken down and the potatoes become sweet. Also, they would be glassy and mushy after thawing. Raw potatoes should be stored as cool as possible (below 15 degrees Celsius), dry and dark with good air circulation. At optimal temperatures of four to six degrees Celsius, potatoes can be stored for up to 6 months. Cover them with paper or sacks to avoid evaporation losses and the resulting shrinkage of the potatoes. Foil bags are not suitable because moisture can collect, which accelerates spoilage. If there is no correspondingly cool room available, only small quantities should be purchased that are quickly used up.