Ask Dr. Potato

With 926 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.

Different Versions Of Idaho® Mashed Potatoes

Dec 22, 2010
Q: I want to wow my guests with more than one version of mashed potatoes. Any suggestions?
Read The Answer »

What to Do When the Skin on My Idaho® Potatoes Is Green

Dec 20, 2010
Q: I got a great buy on ten pounds of Idaho potatoes and now I have discovered the skin is green. Are they safe to eat?
Read The Answer »

Making Twice Baked Idaho® Potatoes for a Large Group in Advance

Dec 17, 2010
Q: I have always made twice baked Idaho® potatoes for our holidays.  Our family has grown and I want to enjoy Christmas Eve and Christmas.  I will need enough twice baked potatoes for 30 people.  How far in advance can they be made before baking in the oven Christmas Day?
Read The Answer »

Garlic Flavor and Idaho® Potatoes

Dec 10, 2010
Q: I love garlic and want to pair a recipe up with potatoes. Seems like the restaurants I go to that serve garlic mashed potatoes are afraid that they will offend someone who orders this side dish, I can hardly ever taste the garlic… any suggestions?
Read The Answer »

Secret Idaho® Potato Ingredients to Make Your Mashed Potatoes Shine

Dec 8, 2010
Q: What secret ingredients, if any, will make my Idaho® mashed potatoes sparkle when I serve them to my family?
Read The Answer »

What’s Wrong With My Fresh Cut Fries?

Dec 6, 2010
Q: As a potato expert can you advise me on a situation that has developed at our restaurant?  We serve fresh cut Idaho® Russet Potatoes, we have been doing this for 4 years. Potato quality was consistent over the period. Recently, the over the last month all of the potatoes turn dark in the fryers before they are done. Finished product is very dark and not crispy. We are using the same vegetable fry oil we have always used and change it every 3 days. We 1st cut the potato and then let them sit in 5 gallon buckets of fresh water, until we immerse them in the oil based on orders to the kitchen. Our customers have noticed the change and our quality has suffered. Changing suppliers did not help. I assume there may be a difference in this falls crop? Will the amount of starch or sugars in the potato have something to do with it?
Read The Answer »

Freezing Idaho® Potatoes Ahead of Time

Dec 3, 2010
Q: Can I freeze raw potatoes?
Read The Answer »

How to Make Latkes Using Idaho® Potatoes

Dec 1, 2010
Q: Any thoughts on how to make Latkes using Idaho® Potatoes?
Read The Answer »

Cooking Idaho® Potatoes at a Tailgate Party

Nov 29, 2010
Q: Can I partially cook a potato, via oven or microwave, then wrap in foil and an hour later complete cooking on a barbecue grill?
Read The Answer »

What Can I Do With Left-Over Mashed Potatoes?

Nov 26, 2010
Q: I have some extra mashed potatoes from yesterday’s holiday meal, any ideas that I can fix my family?
Read The Answer »