I happened to have a few quarts of frozen potatoes that I processed last year after Brenda's Dad brought in a 5 gallon bucket of freshly dug red skin spuds. Too much to eat, I froze half of them and they lost absolutely nothing in the translation. I am sure y'all know how to make chipped beef, here is how I do it.
Chipped Beef and Gravy3 packages Budig Beef Lunchmeat (way less sodium than dried beef.)
2 T butter
2 T flour
Milk, cream or skim. I use a little cream and skim.
Salt and pepper to taste but taste first. The meat is salty.
Saute the meat in the butter till it gets a little color, add the flour and mix well. cooking the flour a bit. Flood the pan with milk and allow to thicken. Season. Serve over a mound of mashed potatoes or a piece of toast.