Freezing cooked potatoes is not hard—it’s just specific. You must respect the starch. You must dry the spud. You must use the waxy ones. Follow these rules, and you can have perfect potatoes ready to rescue you from hunger for months.
And if you mess up? Don’t worry. Potatoes are cheap, and you can always just make more. That’s the beauty of the humble, forgiving potato. It never really judges you—it just gets a little soggy now and then. Just like the rest of us.
