When potatoes go on sale for 15 cents a pound, I buy them. Last November, they were cheap enough for me to buy 40 pounds. The problem is, I don't cook them fast enough to save them from going bad. I store them in the garage in the winter, where temperatures plunge. Yesterday, I thought I'd better check on them. I am so glad I did. Many were rotten.
So, how to save 25+ pounds of potatoes that have to be cooked NOW! First, I sorted through them and discarded the bad ones. Next, I threw as many as would fit into the oven to bake. When they were done, I mashed them with cheese and cream cheese and put them into 3 gallon-sized ziploc bags. Then, I made twiced baked potatoes by roasting them with olive oil, cutting them in half, mixing the centers with sour cream and cheese. I put the filling into as many as I could (2 more gallon-sized ziplocs) and then put the remaining skins in a ziploc for "crispy potato skins". I sliced another 20 potatoes and cooked them in heavy skillets. I added dehydrated onions, eggs, sour cream and cream cheese and poured them into 3 square foil dishes. All of these are now in my freezer.
Finally, I peeled all of the rest and boiled them. I mashed 2/3 for dinner/leftovers. The other 1/3 became potato dumplings.
4 cups boiled potatoes, mashed or pressed through ricer
3 cups flour
1 tsp salt
1 egg, slightly beaten
For pingpong sized balls. Drop into salted boiling water and cook for 12-15 minutes. Serve with butter or slice and fry or sop with gravy.
I am flash freezing them and then putting them in yet more ziploc bags.
So, although I didn't originally plan to do it this way, I ended up with about a dozen side dishes that will be easy to pull out of the freezer and cook or bake.
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