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almost lost potatoes??

Found 5-6 medium size baking potatoes that somehow managed to get "lost" in my totally organized kitchen!?! They're a little soft (NOT rotten or green under skin) and have some sprouting. Can't see just tossing on GP's. Have been trying to think of what I could do with them... to freeze?? Maybe just clean up and bake, scoop out "guts" and vac seal for later?? Maybe peel, blanch, cube, and freeze for future hash browns?

Any ideas?

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  1. I like the "freeze for future hash browns" route. Actually, this morning I found 4 yellow potatoes in my pantry in a similar state. I peeled, grated and put in a cast iron skillet with lots of bacon fat for a hash brown/pancake thing. Devoured quickly by the hungry wolves.

    In the past, I've peeled, cubed, and frozen, then used later on for soup when texture doesn't really matter.

    1. Freeze ONLY if you don't mind them being mealy and chewy in the finished dish, whether you freeze raw or cooked. I freeze just about anything that isn't moving, but not potatoes.

      Nuke or steam them, cool, peel, and make home fries or mashed potato that you will eat within the next few days. If you nuke them, the sprouts will burn away, so peeling them is simple.

      2 Replies
        1. re: greygarious

          I find that freezing can actually improve hash browns. They seem to cook into a lighter, fluffier texture after being frozen. I would parboil, shred, form into patties with shredded onion and freeze. Keep the patties seperate with was paper so they're ready to go when you need them.

        2. peel, cook in a pot with some water, mash with cream, butter, salt and pepper.

          1. Like alkapal, if only slightly soft, I peel, boil and turn into mashed potatoes. I do it all the time. Baking potatoes with sprouts never bother me, and even a litle soft and starting to go slightly green. Mashed potato time.

            Just cut out the dark and soft spots.

            When they are nearly all green and toatally soft, yep, they are gonners.

            But we all knew that. Hahahahaha.

            15 Replies
            1. re: jjjrfoodie

              Agree to the deal with them potatoes now approach! Don't want those potatoes sitting around.

               
              1. re: rudeboy

                Deal with them now? Huh?

                Local grocer charges 79 cents a piece for russets. NO> NOT a &^%$* pound. A piece.

                5lb. bag of Idaho russets $2.99. Or less.

                I've kept rusets minty freash more than 6 months in the cool and unfinished part of my basement.

                I don't cook for soup kitchens or Brady Bunch sized meals, so they can go a while between usages.

                I'll agree to the "deal with fresh seafood right away" motto.

                Potatoes? Not so much.

                LOLZ

                1. re: jjjrfoodie

                  Wow, 6 months? I'd love a spot in my house where I could do that, but taters never last around here more than a week, tops, before sprouting/going totally green.

                  Years ago I was testing different places in the kitchen to keep them from going green and stuck a giant russet in a lower cupboard in the kitchen, where it was nice and cool and dark. Unfortunately--out of sight, out of mind.

                  About a month later, I noticed this awful smell... It took me a few days to even pinpoint what it was and where it was coming from. HOLY SH*T, rotten potato is like one of the most horrendous stenches I've ever encountered. It took lots of cleaning and scraping to get that disaster out of there. Blech.

                  So maybe that's why rudeboy suggested to "deal with them now."

                  1. re: nothingswrong

                    ya coulda distilled it into a cleanser or vodka...

                    1. re: nothingswrong

                      Several years ago, I lived in a townhouse with a pretty small kitchen. There was a closet under the stairway, one of those that sort of tapers down toward the back. Aside from hanging coats in there, and some some storage boxes, I used to keep my bags of potatoes in there because it was cool and dark. Anyway months after the last time I had purchased a new bag of potatoes, I was searching for something in one of the boxes, and nearly had a heart attack when I saw what looked like some kind of deformed mutant mouse. Upon further inspection, I realized it was a potato that had escaped the bag. It was very shriveled and just partially sprouted. Scared the crap out of me.

                      1. re: gmm

                        I've had that closet. did you stomp on it repeatedly, over and over, jumping and kicking until you were sure it was just a potato? as (trust me) a long dead yet dessicated mouse can indeed quite resemble a small (a very small) old potato however harmless either may prove to be.

                        I sound snarky but there's more than a bit of truth in that tale.

                        1. re: hill food

                          Ah, but you never know how dangerous a deformed mutant mouse might be. :)

                        2. re: gmm

                          Lol! That is a great story!

                          My favorite nasty dead animal story was years ago, my little 8 lb terrier mix came running in from the back yard and hopped up next to me on the sofa. She's a lap dog, very cute, looks like Toto from the Wizard of Oz. So she's stretching and nuzzling her face in my lap and then stops suddenly. Looks up at me with big wide eyes, tongue out, tail wagging, then vomits up a completely intact baby bird right in front of me on the couch.

                          Poor babe wasn't feeling well, but all I could do was scream and run into the other room. Just wasn't expecting that one...

                          1. re: nothingswrong

                            We're going off-topic here, but there's really not many instances when coming across regurgitated wildlife isn't a surprise. :) Can't tell you how many times I've stepped on or almost stepped on bits of mouse or bird that my dad's cat has left on the deck. Certainly deters walking around barefoot.

                            1. re: nothingswrong

                              aww and she was just sharing her catch of the day. ingrate.

                          2. re: nothingswrong

                            To add to that, I grow many tomato plants int eh summer, and when fall, and really late October or really early November hits, I'll pull all the tomateos before the first freeze and toss in cardborad flats and shlep into the basement and let them sit.

                            They slowly ripen , and I had nice,yummy, red homegrown tomatoes while watching the SuperBowl last early Feb.
                            No fussing, no mussing.

                            Yes, in a cool dry and mostly dark environment, plant material stores pretty darn well.

                            When it goes bad, it goes bad quick and you know it. LOL.

                            1. re: jjjrfoodie

                              Sounds like you have a lovely place to store your produce! There are no cellars or basements here in L.A. really, and there is literally no area of my house that is cool, dry, AND dark. I've had some luck storing potatoes in the living room in the summer, since it gets most of the A/C, but there's a lot of light in here. But then I have my potatoes on display like they're some sort of d├ęcor. I have to hide them when guests come over.

                              1. re: nothingswrong

                                produce can make for great displays, you just need to find the right crystal (estate sales)

                                anyway you're in LA, most items in decent shape are usually found. (OK we were stumped one Xmas by chestnuts)

                                1. re: hill food

                                  Maybe I can start a new trend of dirty russet potatoes on crystal pedestals. I will let you know if it catches on!

                                  1. re: nothingswrong

                                    could be cool with the right lighting (don't know if this is a Caravaggio)

                                     
                    2. Make potato pancakes with them and then freeze the pancakes if you don't want to eat them in the next few days.

                      2 Replies
                      1. re: masha

                        Doh, good point. I do that every year for the holidays and they reheat well.

                        1. re: masha

                          and old mealy potatoes have a better starch quality - very suited for pancakes etc.