What creates gas/air bubbles in mashed potatoes?
See Answer
My russet potatoes turned gray after cutting and microwaving in water. Are they still edible?
See Answer
I am taking mashed potatoes to a party and need to reheat them when I get there. Is it better to reheat in the oven in a large steamer pan or on the stove in a big saucepan or Dutch oven?
See Answer
I’m in charge of the mashed potatoes for Thanksgiving this year. Any tips on making them perfect? Help, please!
See Answer
I’m trying to find a way to make mashed potatoes without any butter or fat. Ideas?
See Answer
We process 500 lbs of potatoes three weekends in October each year for our Oktoberfest celebration. We store the potatoes in an air-conditioned room at about 75 degrees. At my home, potatoes can last up to a month sitting on my kitchen counter. Can the same potatoes, in a 50 lb sack last for two weeks before we boil them for our potato salad?
See Answer
I boiled my russet potato for a long time and the center and ends were very hard when trying to make a potato salad. I used a potato masher and put them in the microwave. Was it a bad bag of potatoes? What went wrong?
See Answer
Can I use a turkey roaster to keep mashed potatoes warm?
See Answer
I roasted potatoes and forgot them in the oven overnight. Are they safe to eat?
See Answer
I am opening a baked potato bar. I have purchased an Alto shaam combi oven and a 3 drawer food warmer. I plan to wash/brush, pierce w jaquard meat tenderizer, quickly brine in heavily salted water. These will be 40ct Idaho russet potatoes. After they are cooked to (185? F) they will be transferred to warming drawer. They need to remain above 155F to keep the health department happy. Do you have any more tips for me? Thank you!
See Answer
