Blanching prepares potatoes for either storage or further preparation. The blanching process partially cooks the potatoes, preventing the flesh from browning in the air. Water blanching prior to freezing helps potatoes maintain their texture and flavor during storage. Blanching also softens potatoes so they cook more quickly.
Fill a pot with 1 gallon of water. Place a lid on the pot, and bring the water to a boil over medium-high heat.
Peel and wash the potatoes as the water comes to a boil. Cut the potatoes into 1/4 to 1/2 inch slices or cubes, as preferred.
Fill a bowl with ice water and place it near the pot of boiling water. The water cools down the potatoes after blanching so they don't continue to cook from their internal heat.
Place 1 lb. of prepared potatoes in the boiling water. Bring the water back to a boil. Boil 1/4-inch potato pieces for 3 minutes and 1/2-inch potato pieces for 5 minutes.
Scoop the potatoes from the boiling water with a slotted spoon. Submerge them in the bowl of ice water for two to three minutes.
Drain the water from the blanched potatoes. Add them to your recipe immediately or pat them dry and place them in a freezer bag for frozen storage.