Ask Dr. Potato

Q: Our company is hosting a luncheon for about 80 volunteers.  We want to do a baked potato bar and serve hot potatoes and toppings.  The problem is we do not have an oven at work so we will need to bake the potatoes this night before the event.  I would like your suggestions on how many potatoes we each should take home to bake (12? 20? How many can fit in a standard oven?), how long that baking time should be for medium-sized potatoes, and how to keep them warm until lunch? Can potatoes be baked the night before and reheated in the morning or do they need to be baked fresh and kept warm?

Q: Sometimes I make mashed potato doughnuts using a recipe I found on the back of a box on instant mashed Idaho potatoes and sometimes I want to use leftover mashed potatoes. Any idea on how I can substitute one for another?

Q: Have you found any alternatives to serving mashed potatoes at Thanksgiving?

Q: Why did my potatoes turn black?

Q: What potato side dishes are hot for fall and winter?

Q: With the new crop now being harvested we were wondering what the “sweet spot” or size spread is of typical Idaho potato russets when it comes to carton counts or ounces?

Q: Nearly every entree at my restaurant is paired with mashed potatoes. They are made fresh from Idaho® Russet potatoes and are very popular, but is there a way I can amp up this comfort food side?

Q: What kind of equipment do I need to start a small French fry restaurant?

Q: I just went to the farmers market locally and picked up some vegetables to cook in my slow cooker. Do you have any ideas that might include Idaho® potatoes?

Q: I'm on a diet, but I don't want to cut out carbs. How should I fix a potato that's healthy and nutritious for me to eat?