.. . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
for a 10-pound bag of russett potatoes. A price I couldn't resist. As
it is, I always find it hard just to use five pounds of potatoes before
they go bad.

Thing is, I usually cook for one only (me). I think I'll bake a lot of
them for twice-baked potatoes, then freeze those individually. Maybe I
could make a large batch of mashed potatoes and vacu-seal/freeze in
individual servings. Do mashed potatoes freeze well?

I don't want to make french fries. Again, the main problem is cooking
for one person, and I have a limited freezer space. Any suggestions
and/or recipes? TIA.

Sky, who thinks a serious session of KP-duty is coming up <g>

I'd probably bake what you can't use before they start to turn, and freeze
those in your vaccum sealed bags. I've frozen twice-baked with no
ill-effects, but then you're limited as to what to do with them when you
thaw them. With plain baked, you can do pretty much anything you want with
them later.

"skyhooks" > wrote in message
...
>. . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
> for a 10-pound bag of russett potatoes. A price I couldn't resist. As
> it is, I always find it hard just to use five pounds of potatoes before
> they go bad.
>
> Thing is, I usually cook for one only (me). I think I'll bake a lot of
> them for twice-baked potatoes, then freeze those individually. Maybe I
> could make a large batch of mashed potatoes and vacu-seal/freeze in
> individual servings. Do mashed potatoes freeze well?
>
> I don't want to make french fries. Again, the main problem is cooking
> for one person, and I have a limited freezer space. Any suggestions
> and/or recipes? TIA.
>
> Sky, who thinks a serious session of KP-duty is coming up <g>

"skyhooks" > wrote in message
...
>. . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
> for a 10-pound bag of russett potatoes.


Hashbrowns! Cubed and fried up fast and crispy in a bit of olive oil in a
skillet,
chunked onions tossed in when you turn them.

They must freeze just fine, judging by how many I see in the freezer case at
the grocery.

Also--and healthier, I imagine--you could cut them in wedges and dust with
a seasoning mixture like onion and garlic powder and a bit of crushed
Rosemary after tossing in olive oil and "oven fry" them, then freeze them.
I see these for $3 a small bag at the store.

In article >,
skyhooks > wrote:

> . . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
> for a 10-pound bag of russett potatoes. A price I couldn't resist. As
> it is, I always find it hard just to use five pounds of potatoes before
> they go bad.
>
> Thing is, I usually cook for one only (me). I think I'll bake a lot of
> them for twice-baked potatoes, then freeze those individually. Maybe I
> could make a large batch of mashed potatoes and vacu-seal/freeze in
> individual servings. Do mashed potatoes freeze well?
>
> I don't want to make french fries. Again, the main problem is cooking
> for one person, and I have a limited freezer space. Any suggestions
> and/or recipes? TIA.
>
> Sky, who thinks a serious session of KP-duty is coming up <g>

Soups and stews come to mind, as does clam chowder.
All of those freeze well.

If you are not sure what to cook with them, peel, cube, blanch and
freeze them as is for later recipe use.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
skyhooks > wrote:

> . . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
> for a 10-pound bag of russett potatoes. A price I couldn't resist. As
> it is, I always find it hard just to use five pounds of potatoes before
> they go bad.

The twice baked idea is a good one. Unfortunately one potato will make
two servings unless they're small russets. You didn't mention potato
salad. Although many don't recommend russets, they are fine for old time
mayo, mustard potato salad with pickles and eggs. Unfortunately, a
little potato salad goes a long way.
<http://www.ellenskitchen.com/bigpots/oamc/potatoes.html> may give you
and idea or two. I've never frozen a potato, but Ore-Ida does it all the
time. Good luck.

leo

--
<http://web0.greatbasin.net/~leo/>

skyhooks wrote:
> . . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
> for a 10-pound bag of russett potatoes. A price I couldn't resist. As
> it is, I always find it hard just to use five pounds of potatoes before
> they go bad.

Really? Put the bag (by itself -- no onions or fruit nearby) in a
dark, cool, dry place and they're good for weeks.

> Thing is, I usually cook for one only (me). I think I'll bake a lot of
> them for twice-baked potatoes, then freeze those individually. Maybe I
> could make a large batch of mashed potatoes and vacu-seal/freeze in
> individual servings. Do mashed potatoes freeze well?

I would think mashed potatoes would freeze better than twice-baked
because the usual texture degradation from freezing would matter less.
But I've never frozen either one. Whichever you decide, what's the
hurry? Why not enjoy freshly made potatoes until they finally begin to
sprout. They will be much better than your frozen products. Put off
your bulk cook and freeze project as long as you can. -aem

skyhooks wrote:
> . . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
> for a 10-pound bag of russett potatoes. A price I couldn't resist. As
> it is, I always find it hard just to use five pounds of potatoes before
> they go bad.
>
> Thing is, I usually cook for one only (me). I think I'll bake a lot of
> them for twice-baked potatoes, then freeze those individually. Maybe I
> could make a large batch of mashed potatoes and vacu-seal/freeze in
> individual servings. Do mashed potatoes freeze well?
>
> I don't want to make french fries. Again, the main problem is cooking
> for one person, and I have a limited freezer space. Any suggestions
> and/or recipes? TIA.
>
> Sky, who thinks a serious session of KP-duty is coming up <g>

Latkes can easily use up 5lbs, and they freeze well and don't take much
room.

And if it's be a while since your last orgasm do potatonik.

POTATONIK
SOURCE: "Secrets of a Jewish Baker" by George Greenstein


SPONGE:


1 c Warm water
1 1/2 pk Active dry yeast
1 1/2 c Bread or all-purpose flour
DOUGH:


3/4 lb Potatoes, skin on
6 oz Yellow onions
1 sm Stale roll or 2 slices bread
1/2 c Bread or all-purpose flour
1 1/2 ts Salt
Scant 1/2 tsp baking powder
1/4 ts Ground black pepper
1/2 c Vegetable oil
1/2 c Beaten egg
Shortening for greasing pan
SPONGE: In a large bowl sprinkle the yeast over the warm water; stir to

dissolve. Add the flour and mix until smooth. Cover and set aside until

it puffs up (about 20-25 min.)


DOUGH: Stir down the sponge. Scrub the potatoes, then grind or grate
them with the skins on. Add the ground potatoes and onion to the sponge

and stir until blended. Add the stale roll, flour, salt, baking powder,

and ground pepper; mix until incorporated. Add the oil and egg and mix
well. Drop the mixture out into 3 well greased 8 or 9 inch loaf pans.
Each loaf should wiegh about 15 oz. Leave room for expansion-the
Potatonik will rise in the oven.


BAKING: Bake with steam in a preheated 360F oven until the crust is
brown and feels firm when gently pressed in the center with your
fingertips (about 1 hr.) Let cool on a wire rack covered with a cloth
for 5 min. to allow the loaves to steam. Invert and and tapout onto the

rack. Serve warm. Potatonik can be refrigerated for several days or
frozen for 1-2 weeks. Reheat at 325F until warm, or develops a hard
crust if desired.
---

Sheldon

skyhooks wrote:
> . . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
> for a 10-pound bag of russett potatoes. A price I couldn't resist. As
> it is, I always find it hard just to use five pounds of potatoes before
> they go bad.
>
> Thing is, I usually cook for one only (me). I think I'll bake a lot of
> them for twice-baked potatoes, then freeze those individually. Maybe I
> could make a large batch of mashed potatoes and vacu-seal/freeze in
> individual servings. Do mashed potatoes freeze well?
>
> I don't want to make french fries. Again, the main problem is cooking
> for one person, and I have a limited freezer space. Any suggestions
> and/or recipes? TIA.
>
> Sky, who thinks a serious session of KP-duty is coming up <g>
How about baked potato soup?

skyhooks wrote:
> . . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
> for a 10-pound bag of russett potatoes. A price I couldn't resist. As
> it is, I always find it hard just to use five pounds of potatoes before
> they go bad.

Lots of kinds of potatoes freeze really well - not raw, of course, but
mashed, fried, twice baked, hash browns, etc.

Actually, potatoes will last a really long time if they're kept in a
ventilated, dark, fairly cool place - just check periodically and rub
off any eyes (sprouts) that want to grow.

How do you think farmers kept potatoes all winter long in the past?
Covered with straw in the cellar, where it was dark and cool. My
neighbors use shredded newspaper instead of straw. ;-)

N.

One time on Usenet, AtM said:

<snip>

> I don't want to make french fries. Again, the main problem is cooking
> for one person, and I have a limited freezer space. Any suggestions
> and/or recipes? TIA.
>
> Sky, who thinks a serious session of KP-duty is coming up <g>

Cream of Potato soup? Clam Chowder? The leftovers are freezable,
according to DH who takes them to work for lunch. And you can leave
the peels on if you want less KP duty: ;-)

Cream of Potato Soup

5 C. potato, peeled and diced
1 medium onion, chopped
3 T. butter or margarine
1 C. half & half
1 C. whole milk
2 1/2 tsp. salt
1 T. chopped parsley

Put potatoes and onions in large kettle or dutch oven and barely
cover with cold water. Add salt, cover tightly and heat to boiling;
reduce heat and simmer for 10 minutes or until potatoes are tender.
Mash lightly, leaving larger chunks as desired. Add butter, milk,
and half & half. Reheat to scalding, remove from heat, add parsley.

Variation:

Creamy Clam Chowder

5 C. potato, peeled and diced
1 medium onion, chopped
4-5 slices thick-cut bacon, diced
1 C. cooked clam meat, minced (OR 2 cans minced clams)
1/4 C. reserved clam liquid
3 T. butter or margarine
1 C. half & half
1 C. whole milk
2 tsp. salt
1 T. chopped parsley

In small saucepan, cook bacon until crisp. Drain well, set aside.
If clams are canned, drain and set aside, saving liquid. Put potatoes
and onions in large kettle or dutch oven and barely cover with cold
water. Add salt, cover tightly and heat to boiling; reduce heat and
simmer for 10 minutes or until potatoes are tender. Remove 3/4 C. of
cooking water. Mash potatoes lightly, leaving larger chunks as
desired. Add butter, milk, half & half, and clam liquid. Reheat to
scalding -- do NOT boil! Remove from heat, add parsley.

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

In article om>,
"Nancy2" > wrote:

> skyhooks wrote:
> > . . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
> > for a 10-pound bag of russett potatoes. A price I couldn't resist. As
> > it is, I always find it hard just to use five pounds of potatoes before
> > they go bad.

There were times and places where 10 pounds of potatoes wasn't even
enough to supply one person for two days. I can make a meal out of
potatoes.


> Actually, potatoes will last a really long time if they're kept in a
> ventilated, dark, fairly cool place - just check periodically and rub
> off any eyes (sprouts) that want to grow.
>
> How do you think farmers kept potatoes all winter long in the past?


Things aren't that much different now. Potatoes have a growing season,
but you can buy them all year long.

--
Dan Abel

Petaluma, California, USA

You can make potato salad, latkes (potato pancakes), Reibkeuchen (similar),
boxty bread, fsh cakes, mash with or without extra addtions (think bacon
bits, all kinds of green vegetabels, horseraish, cheese, mustard, etc etc).
Potato bread, baked dishes such as a gratin (easy, loevly).

A gratin is especially easy and great to serve to guests.
As are baked potatoes.

Having gusts over could help you use up potatoes faster AND reinforce
realtionships to boot

"Leonard Blaisdell" > wrote in message
...
> In article >,
> skyhooks > wrote:
>
>> . . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
>> for a 10-pound bag of russett potatoes. A price I couldn't resist. As
>> it is, I always find it hard just to use five pounds of potatoes before
>> they go bad.
>
> The twice baked idea is a good one. Unfortunately one potato will make
> two servings unless they're small russets. You didn't mention potato
> salad. Although many don't recommend russets, they are fine for old time
> mayo, mustard potato salad with pickles and eggs. Unfortunately, a
> little potato salad goes a long way.
> <http://www.ellenskitchen.com/bigpots/oamc/potatoes.html> may give you
> and idea or two. I've never frozen a potato, but Ore-Ida does it all the
> time. Good luck.

Man, that freezable mashed potato recipe on the ellenskitchen site will take
care of a good portion of those potatoes!

TammyM

On Wed, 25 Oct 2006 17:29:00 -0500, skyhooks
> wrote:

>. . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
>for a 10-pound bag of russett potatoes. A price I couldn't resist. As
>it is, I always find it hard just to use five pounds of potatoes before
>they go bad.
>
>Thing is, I usually cook for one only (me). I think I'll bake a lot of
>them for twice-baked potatoes, then freeze those individually. Maybe I
>could make a large batch of mashed potatoes and vacu-seal/freeze in
>individual servings. Do mashed potatoes freeze well?
>
>I don't want to make french fries. Again, the main problem is cooking
>for one person, and I have a limited freezer space. Any suggestions
>and/or recipes? TIA.
>
>Sky, who thinks a serious session of KP-duty is coming up <g>

You might be able to substitute russets for the reds in this recipe
from my past:

POBLANO AND POTATO SOUP

Source: Michael Odom, rfc, 08DEC98

4 medium red potatoes, diced
3 poblano chiles, seeded, cored, roasted, and diced
3 shallots, diced
4-5 cloves garlic, minced
chicken stock (enough of it)
3 tbs. olive oil (or more)
1 cup half-and-half (or more)
salt and pepper

In a large pot, sweat the shallots in the oil. Add the potatoes and
cook a
few minutes, letting some of them just begin to brown. Add the garlic,
being
careful not to burn it. Add chicken stock to the pot and bring to a
simmer,
stirring occasionally.

Core the poblanos and roast them on a gas burner until the skins char.
Put
them in a plastic bag and let them steam while the potatoes cook.
After the
peppers have cooled, peel off the charred skins and dice. Add them to
the
soup. Check the potatoes for doneness, and add the half-and-half.
Return to
a simmer. Salt and pepper to taste.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

Michael "Dog3" Lonergan wrote:
> Soups, stews and chowders are my immediate thoughts. All freeze well if
> well sealed. I'd also bake a few for my lunch and dinner. If all else
> fails blanch the potatoes in lightly salted water, cube them, vacume seal
> them and put in the freezer. I've never done the blanch/freeze thing but I
> don't see why it wouldn't work. I see frozen potatoes at the supermarket.
> Invite friends over and make a batch of potato salad and serve up some cole
> slaw and your favorite sandwiches, hamburgers or maybe hot wings. Be sure
> to have beer available for the friends

I've frozen things with cooked russet potatoes in them. They didn't
defrost well. The texture was very strange.

>
> Michael
-b

Woohoo!!!! My limited freezer space is resolved!! Santa Claus came
early today <g>. My DF called me earlier today from Sam's to ask if I
wanted a GE 7 cu.ft. chest freezer. Of course, I said yes! It was for
sale "as is" for less than $100 (not including tax). Apparently the
compressor was replaced three days ago.

And all because we had discussed coffee last night. I called him to ask
what brand of coffee he used. Then, he offered to get 40 oz. of coffee
($12) for me from Sam's, and I told him it would take me forever to use
it all. He mentioned I could freeze the coffee, but I told him I didn't
have the freezer space (not to mention that I haven't even prepped the
potatoes yet).

Can't get much better than that

Sky, who's still a "daddy's girl"

P.S. Thanks for all the responses to my request about how to deal with
10 pounds of potatoes. Haven't quite decided what to do with them yet.

skyhooks wrote:
>
> . . . ten pounds of whole potatoes? I took advantage of a $1.88 coupon
> for a 10-pound bag of russett potatoes. A price I couldn't resist. As
> it is, I always find it hard just to use five pounds of potatoes before
> they go bad.
>
> Thing is, I usually cook for one only (me). I think I'll bake a lot of
> them for twice-baked potatoes, then freeze those individually. Maybe I
> could make a large batch of mashed potatoes and vacu-seal/freeze in
> individual servings. Do mashed potatoes freeze well?
>
> I don't want to make french fries. Again, the main problem is cooking
> for one person, and I have a limited freezer space. Any suggestions
> and/or recipes? TIA.
>
> Sky, who thinks a serious session of KP-duty is coming up <g>

skyhooks said...

> Woohoo!!!! My limited freezer space is resolved!! Santa Claus came
> early today <g>. My DF called me earlier today from Sam's to ask if I
> wanted a GE 7 cu.ft. chest freezer. Of course, I said yes! It was for
> sale "as is" for less than $100 (not including tax). Apparently the
> compressor was replaced three days ago.
>
> And all because we had discussed coffee last night. I called him to
ask
> what brand of coffee he used. Then, he offered to get 40 oz. of coffee
> ($12) for me from Sam's, and I told him it would take me forever to use
> it all. He mentioned I could freeze the coffee, but I told him I
didn't
> have the freezer space (not to mention that I haven't even prepped the
> potatoes yet).
>
> Can't get much better than that
>
> Sky, who's still a "daddy's girl"
>
> P.S. Thanks for all the responses to my request about how to deal with
> 10 pounds of potatoes. Haven't quite decided what to do with them yet.


Isn't it wonderful how things just fall into place sometimes?!!!

I missed the 10 pounds of potatoes thread but I'd recommend 10 pounds of
mashed potatoes, if somebody didn't already suggest that.

Andy

One time on Usenet, AtM said:

> Woohoo!!!! My limited freezer space is resolved!!

<snip>

Congrats! Having a decent-sized freezer is very cool... ;-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

On Thu, 26 Oct 2006 17:27:56 -0500, skyhooks
> wrote:

>Woohoo!!!! My limited freezer space is resolved!! Santa Claus came
>early today <g>. My DF called me earlier today from Sam's to ask if I
>wanted a GE 7 cu.ft. chest freezer. Of course, I said yes! It was for
>sale "as is" for less than $100 (not including tax).

So,whatcha gonna put in the freezer?

Christine

On Wed, 25 Oct 2006 17:29:00 -0500, skyhooks
> wrote:

>
>Thing is, I usually cook for one only (me). I think I'll bake a lot of
>them for twice-baked potatoes, then freeze those individually. Maybe I
>could make a large batch of mashed potatoes and vacu-seal/freeze in
>individual servings. Do mashed potatoes freeze well?
>
>I don't want to make french fries. Again, the main problem is cooking
>for one person, and I have a limited freezer space. Any suggestions
>and/or recipes? TIA.

I don't see why you couldn't bake the potatoes, hollow them out saving
the shells for potato skins or twice baked and saving the pulp to do
what you want with. You could stuff the shells with the remaining
pulp or drizzle them with cheese and serve as appetizers, saving the
insides for mashed potatoes. In any case, I think they will be fine.

--
See return address to reply by email

Christine Dabney wrote:
>
> On Thu, 26 Oct 2006 17:27:56 -0500, skyhooks
> > wrote:
>
> >Woohoo!!!! My limited freezer space is resolved!!
>
> So,whatcha gonna put in the freezer?
>
> Christine

.. . . lots of vacu-sealed stuff in individual serving sizes. I'll keep
my eyes open for sales of meat and freeze those too. I also plan to
make a big batch of beef burgundy, too. I'm just sorry the sweet corn
season is over. I now have enough room to store frozen cobs (yippee!).

I just finished making a batch of twice-baked potatoes that are freezing
right now before I vacu-seal them. I'm definitely going to have to
stock up on the freezer bags <g>.

Sky

skyhooks wrote:
> . . . lots of vacu-sealed stuff in individual serving sizes. I'll
> keep my eyes open for sales of meat and freeze those too. I also
> plan to make a big batch of beef burgundy, too. I'm just sorry the
> sweet corn season is over. I now have enough room to store frozen
> cobs (yippee!).
>
> I just finished making a batch of twice-baked potatoes that are
> freezing right now before I vacu-seal them. I'm definitely going to
> have to stock up on the freezer bags <g>.

I wrap individual servings in plastic wrap then put several servings in one
large bag. Its easy to take out one serving and its saves tons on bags..




> Sky

pat wrote:
>
> skyhooks wrote:
> >
> > I just finished making a batch of twice-baked potatoes that are
> > freezing right now before I vacu-seal them. I'm definitely going to
> > have to stock up on the freezer bags <g>.
>
> I wrap individual servings in plastic wrap then put several servings in one
> large bag. Its easy to take out one serving and its saves tons on bags..
>
> > Sky

Thanks, for the tip. I'll do that very thing.

Sky