Uncooked

• 1). Peel and dice the desired number of potatoes. Use high-quality produce, avoiding soft or wrinkled potatoes.
  
  
• 2). Blanch the diced potatoes by immersing them in fast-boiling water for three minutes.
  
  
• 3). Remove the potatoes from the boiling water with a slotted spoon and immediately plunge them into ice water to stop the cooking process and help preserve the nutritional value and shape.
  
  
• 4). Remove the diced potatoes from the ice water once they have cooled and place them on layered paper towels to dry. Pat them with paper towels.
  
  
• 5). Line a baking sheet with parchment paper. Place the dried, diced potatoes on the lined baking sheet in a single layer.
  
  
• 6). Place the baking sheet in the freezer until the potatoes are completely frozen. Leave them completely uncovered to allow the free flow of air during the freezing process.
  
  
• 7). Remove the frozen potatoes from the freezer and place them into plastic freezer bags. Make the bags as airtight as possible to help prevent freezer burn. Label the bags with the food description and date, then place them in the freezer.
  
  

Cooked

• 1). Prepare the potatoes in the desired manner -- mashed, baked, twice-baked or roasted. Let them completely cool.
  
  
• 2). Place either individual or family portions in the appropriate-size plastic freezer bags. Use an ice cream scoop for mashed potatoes to easily get the same-size portions for each bag.
  
  
• 3). Remove excess air from the bag and seal it. Label the bag with the food description and date.
  
  
• 4). Place the bags in the freezer.