Not all potatoes are created equal in the freezer wars. Waxy potatoes (like red or new potatoes) freeze better than starchy ones (like Russets). Waxy spuds hold their shape, while Russets can turn into a sad, floury disaster. Oof.
If you’re using Russets, mash them first before freezing. Mashed potatoes freeze like a dream—just add a little butter or cream to keep them creamy. That way, you avoid the texture tragedy entirely.
