Shred the peeled potatoes with a shredder, food processor, or box grater. If you prefer larger bites, use a knife to cut the potatoes into small cubes or spears. (The second option is how I did, see photos -- my food processor died as I was setting up to make this recipe so I improvised.)

Add the potatoes into the large pot and cover with cold water and salt, to taste. Depending on the size of your pan, you might need to fix several batches. I used my enormous water bath canning pot and fit them all at once.

Add the pot to your burner and turn the heat to high. Once the potatoes come to a boil, blanch them for four minutes. While the potatoes blanch, sanitize your kitchen sink and add a large batch of ice.

Use the slotted spoon to put the blanched hash browns into the ice bath in the sink. Work quickly, stir as you add the potatoes to cool them down, and stop the cooking process.

As the potatoes cool in the ice bath, line cookie sheets with parchment. move the hash browns to the tray. Use the lint-free kitchen towel to pat the potatoes dry. Once the potatoes are completely cooled and dry, you can move on to packing them for the freezer.

Pack the potatoes into the one-gallon bags; you can weigh them as you go...or eyeball them, if you don't have a scale.

Remove all air, and pack the bags flat. Place flat into the freezer. Use the potatoes within six months.