We make foil packets of boiled potatoes. We boil them to 1/2 done and then they can be sliced or diced and frozen in foil pouches. Likely you could vacuum pack them too if you have a vacuum sealer. You can then add the butter to the foil package just before tossing them on the grill or into the oven. Dave

Triciae, you are right. It would be better made fresh, but it is a time consuming recipe. First you have to caramelize the onions. I do that very slowly. Then you have to cook the sweet potatoes until soft. It takes me about an hour to do all of that. Maybe I'll caramelize the onions and freeze them. Then all I have to do is peel (unlike the recipe, I peel my sweet potatoes) and chunk up the potatoes. That might cut it in half. I use frozen garlic. ann_t's was beautiful, but I've never seen fresh garlic in my life! None of the farmer's markets or vegetable stands around here carry it. All we get is garlic that has been shipped in here. It think it is referred to as cured. I am in zone 8. It may not grow well here. After the other thread about chinese garlic, I'm considering calling the local ag school for advice. If I can grow my own, I just might!

Whew. I hope it was worth the hassle of registering. LOL. I only did because there seems to be no information about dealing with frozen spuds. Most everyone simply recommends tossing them. I'm too cheap to do that without making some effort to salvage them. Anyhow. I have not found any good answer (online) to what to do with frozen potatoes however I learned how to deal with them on my own. Leave them frozen until you want to use them. Remove the number you wish to use and scrub them while frozen to ensure they are clean. Place them in the oven as you would a normal unfrozen potato, and bake as you would an unfrozen potato. One caveat here though and that is to be certain to place a cookie tin or some aluminum foil under the potatoes to negate having to clean the oven after because they will drip for the first while. If you have ever baked exposed potatoes in the oven (not wrapping in foil) you will not be able to determine any difference between these and them. My wife absolutely loves them done this way. Best of all we have been able to salvage and enjoy the entire bag that someone (oops) inadvertently stuck in the deep freeze.

Found this info. on the Internet on several sites: Freezing Potatoes Date: May 1989 (Revised April 1995) Source: NDSU Extension Service Nutrition Specialists You can make frozen French fried potatoes at home. The mealy type potato is best. Use mature potatoes you have stored for at least 30 days. Potatoes with a higher sugar content will brown excessively and will be less attractive. To make frozen French fries, pare and cut potatoes lengthwise into 3/8 inch strips. Rinse in cold water to remove surface starch. Dry thoroughly on a towel. Fry strips in deep fat or oil at 360 degrees about 4 minutes or until cooked, but not browned. Remove from fat and drain on absorbent paper. Do not overload the French fry basket. If you do, the fat temperature will drop and the potatoes will absorb more fat. Use just enough potatoes to cover the bottom of the basket. Cool French fried strips to room temperature and pack in cartons or other airtight containers. Seal, freeze and store at 0 degrees or lower. Homemade French fries have a short storage life, so use them within 2 to 3 months. When you use them, fry in deep fat without thawing. For skillet crisping, brown the French fries in one tablespoon of oil. A 475 F oven may be used to finish cooking and browning. For hashed browned potatoes, prepare as you would to serve. Brown only to the brown-and-serve stage, cool and package for freezing. Store frozen for one to 2 months. When you want to use them, finish cooking and browning as for regular preparation. Prepare mashed potatoes as for serving. Cool, then pack in airtight containers and freeze. Slice when ready to use and fry without thawing. You can also make mashed potatoes into mounds. Freeze on a tray and then package. Store for one month. To use, take out as many mounds as you need to fry or put on top of a casserole. They can also be reheated in the microwave. To stuff baked potatoes, remove the cooked potato from the skin, mash it and add seasonings. Return to the skin, piling lightly. Wrap each potato in airtight packaging and freeze. When ready to use, remove wrap and put directly into a 425 oven. Bake for 30 minutes. After 15 to 20 minutes in the oven, top each potato with grated cheese. FREEZING POTATOES: The best potatoes for freezing are those that have been cooked, such as mashed potato patties, baked stuffed potatoes, or french fries. Raw potatoes or potatoes in combination dishes such as soups and stews do not freeze well. Upon thawing and reheating, they tend to disintegrate, especially if the potatoes are whole or cut in large cubes. If you are preparing a combination dish for freezing, omit the potatoes and add them instead during the thawing/reheating step before serving. Partially Cooking is the Trick: Make and partially cook fries, homefries, and whatever other style first. Then freeze in portions (big or small - size doesn't matter). The real "trick" to freezing potatoes is cooking or partially cooking them first. Raw or new potatoes just don't freeze well. I think it has something to do with their water content -they turn mushy! Though it takes a little time to cook before freezing, you make up the difference on the other end, and, in my experience, don't lose any flavor. Certainly better and less expensive than commercial products.