In high school in my science class, we were given a home assignment. Cut up a potato and soak overnight. Remove the potato and drain off as much water as possible. Place the rest of the water and the starch at the bottom of the bowl in a glass jar and bring it in. We were all surprised at how much starch leached out.
So if it is the starch that turns to sugar and makes freezing difficult for potatoes, then I am wondering if I soak the potatoes for FF's before I blanch them, would they freeze properly after the blanching?