Canned Potatoes

If you’re looking for a pantry-friendly ingredient that’s both convenient and versatile, dry canned potatoes are a total game-changer! These little gems are perfect for busy weeknights or when you just need a quick, no-fuss side dish. They’re ready to take on any flavor you choose—whether you’re making creamy mashed potatoes, crispy roasted spuds, or even adding them to soups and casseroles. I love having these handy on days when time is tight but I still want to serve a wholesome, satisfying meal. Trust me, once you try them, you’ll wonder how you ever got by without them!

Printing the recipe below in the recipe card is an option, or I have included my favorite way to write out recipes in a PDF, feel free to download using the button below!

Favorite Canned Potatoes Recipe

5 from 1 vote

Make approximately seven quarts of potatoes

Print Recipe Pin Recipe

Servings: 7 quarts

Ingredients Equipment Method

Ingredients

5-8 lbs potatoes kennebec or russet
2-3 tbs ghee or melted butter
2 tsp black pepper

Alternatively, add to each jar...

cubed potatoes
1 tsp butter
1/2 tsp salt
1/4 tsp black pepper

Equipment

Pressure canner

Method

Scrub or peel your potatoes.
Cut them so they are all the same size. I like 1" cubes.
Cover the potatoes with cold water and let set for 4-6 hours. This removes the starch and keeps the canned potatoes more firm.
Drain and dry the potatoes.
Toss potatoes with ghee, salt, and pepper.
Add the potatoes to the jar.
Place into the pressure cooker.
Allow steam to escape for 5-8 minutes before closing the valve or adding weight. 11 lbs pressure for 40 minutes.
We love these potatoes so much better than potatoes canned in water.