Scrub the potatoes well under clean running water, and then air dry on a clean kitchen towel.

Fill a large bowl with cold water.

Peel the potatoes and trim off any blemishes, eyes, and green areas.

Cut the potatoes 1-inch sized pieces, and place them into the bowl of water as you work.

Bring a large pot of water to a boil over high heat. While the pot is heating up, fill a large bowl with cold water and ice.

Working in batches, blanch the potatoes by dropping them into the boiling water. Boil each batch for 2 to 5 minutes, or until the interiors are crisp-tender and can be speared with a knife.

Scoop out the blanched potatoes with a slotted spoon or strainer and drop into the bowl of ice water to stop the cooking process.

Once the potatoes have cooled, drain, and dry well with a clean kitchen towel.

Lay the potatoes out on a parchment lined sheet pan and freeze for about an hour until frozen, and then package the pieces up into freezer bags. Remove air from the bag, seal, label, date, and store in the freezer for up to 3 months.

Shred the potatoes using the large holes of a box grater or food processor. Place the shredded potatoes into the bowl of cold water as you work.

Bring a large pot of water to a boil over high heat, and fill a bowl with cold ice water.

Working in batches, add the shredded potatoes to the pot and blanch for about 3 minutes. Scoop out and plunge into the ice water bowl to stop the cooking process.

Once the potatoes have cooled, drain and spread them out evenly on a kitchen towel. Roll up the towel and squeeze to remove as much moisture as you can.

Spread the shredded potatoes out on a parchment-lined baking sheet, and flash freeze until frozen, about one hour. Pack the frozen potatoes into freezer bags, squeeze out all the air, seal, label, and store in the freezer for up to 3 months.