My husband was so cute last night, he went grocery shopping and came back very excited about a 10 pound bag of potatoes he got for $1.80! Just in case you were wondering that’s a crazy awesome price and we stocked up. However, it’s very hard to use 10 pounds of potatoes quickly in our house let alone several bags. It’s not like you can stick a bag in the freezer because they will turn black. So here’s a list of what we are doing.
My suggestion from one Thrifty Divas to another is to buy many of these bags and use each bag for each of the suggestions I will list. It’s a great way to build your freezer meal stock and make life easier for you.
1. Mashed potatoes
These can totally be frozen for long periods of time. I suggest putting them in servings of two and get them out as you need them.
2. Homemade freezer hash browns
The savings on these will be astronomical. Seeing as the whole bag of potatoes cost $1.80 and hash browns cost that and sometimes more. Making your own will save major money and will have something ready to go for a Saturday morning breakfast. Here is a great recipe to help you make your own freezer hash browns.
3. Potato soup
This is another great product of yummy potatoes and it freezes wonderfully. Here’s the recipe you can’t go wrong with.
4. Potato bread
I’ve been in bread making mode for weeks now so now that I have all these potatoes, I must make potato bread. Here‘s the recipe I use.
3 medium white potatoes, pared and cubed
2 cups warm water or potato water
2 Tbsp shortening
2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
2 Tbsp sugar
1 Tbsp salt
6-1/2 cups bread flour
Egg white, lightly beaten
- Put cubed potatoes in large saucepan with 2-1/2 cups of water. Bring to boil and reduce heat to a simmer for 15 minutes or until potatoes break apart when stuck with a fork. Drain potatoes, reserving 2 cups of the potato water. Mash potatoes with a fork and put in large bowl. Add potato water to bowl. If there is not enough potato water to make 2 cups, add more water to make 2 cups. Add shortening to bowl and stir until dissolved. Set bowl aside until the potato mix is lukewarm or 110 degrees F.
- Stir in yeast, sugar, and salt. Mix in enough bread flour to make a thick dough that can be kneaded by hand. Turn dough out onto board and knead for 8 minutes, breaking up any large clumps of potato with your fingers. Put dough in greased bowl and turn dough over in the bowl so that the dough top is also lightly greased. Cover with clean kitchen towel and let rise for 1 hour in a warm, draft-free place.
- Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Divide dough in half. Form each half into a loaf. Set each loaf into a greased 5.25 x 9 x 2.75 inch loaf pan. Cover loaves with kitchen towel and let rise in a warm, draft-free place for 30-45 minutes or until dough is double in bulk.
- Uncover bread and brush on egg white for glossy look. Bake at 375 degrees F for 45 minutes or until bread sounds hollow when tapped on. Let bread cool on rack. Serve warm or cold.
What would you do with a ton of potatoes?
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