Ask Dr. Potato

Q: I ate at a restaurant in Boston that made some out of this world potato tots (with lobster).  Now I can’t afford to use lobster in the middle of the country, but I could do something with fish, crab or even some meat like Chorizo.  Rather than re-invent the whole concept do you have any tips on making homemade Tater Tots?

Q: What is the recommended way to store potatoes?

Q: Do you have any potato suggestions for pub food or pub grub to serve my customers? Right now for happy hour they can choose from a special but limited menu and we serve popcorn snack mix at the bar. 

Q: How do I get the moisture out of my mashed potatoes?

Q: We want to grow Idaho® russet's in our garden here in eastern Oklahoma. We are much warmer and more humid than Idaho and we wonder if the potatoes would do well here. Also, I have been unable to find where I can buy starts. Do you know of any garden companies that sell them?

Q: I bought some russets at Sam's the first week of this year and they look different from the ones I've purchased before. The new ones are more round than cylindrical plus when I peel them they are firmer and white. Even after grating them and leaving them for a few minutes, they don't change color. Additionally, when putting them through a ricer, the juice comes out clear rather than red as typical for with the previously purchased spuds. Why?

Q: Can you tell me if the skins of Idaho potatoes absorb the chemical sprays that might be used on them?

Q: We forgot a bag of raw potatoes on our deck and now they’re frozen. They are not rotten, just frozen. Can I still use them in any fashion, i.e., mashed, etc.  

Q: I am looking for a potato recipe from my childhood, can you help?

Q: I was wondering how to keep fried potatoes from getting soggy. My church has a potluck on Wednesdays, and now and then, we have breakfast for dinner. Fried potatoes are always on the sign-up sheet, but no one knows how to fry them at home and transport them without the potatoes getting greasy and soggy.