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The IPC office is closed for the holiday but don't fear… With 938 posts, chances are your Thanksgiving mashed potato questions have probably already been answered! Keywords that might help you find the answers you’re looking for include: ahead, group, advance, and yield.

If you're looking specifically for Mashed Potato information, make sure to visit our All Things Mashed Potatoes page which has everything you need to know about preparing perfect mashed potatoes.

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Bundled Meals at High-End Restaurants?

Jan 31, 2011
Q: High volume budget steak houses seem to have put together a lot of combo meal deals lately. How can they afford to do this?
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Storing Potatoes

Jan 26, 2011
Q: How to potato growers store their potatoes? Can I duplicate this?
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What's with all the Green on my Potatoes

Jan 24, 2011
Q: I know you have covered this before, but what is with all the green on my potatoes when I get them home from the store?
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Idaho potatoes and “specific gravity”

Jan 21, 2011
Q: Can you explain the term “specific gravity” when it comes to Idaho potatoes? People have told me I need to look for a potato with high solids or specific gravity to make decent fresh fries.
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It's Natural to Have Potato Bruising

Jan 19, 2011
Q: This time of year my potato supplier says that it’s natural to have potato bruising. What exactly does that mean? What causes it?
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Starch in an Idaho potato

Jan 17, 2011
Q: What exactly is the story behind why I need to be concerned about the starch in an Idaho potato when I am making fresh cut French fries?
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Common Grades of Potatoes

Jan 14, 2011
Q: What are the most common grades of potatoes? Do No. 2 potatoes taste different than No. 1 potatoes?
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Potato Chemistry in Cooking

Jan 11, 2011
Q: Can you have someone explain the potato chemistry in cooking?
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Preventing Precut Idaho® Potatoes from Turning Brown

Jan 3, 2011
Q: How can I keep my precut potatoes from turning brown?
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Idaho® Potatoes Are Rock Hard After Cooking Them in a Slow Cooker

Dec 31, 2010
Q: I bought a five pound bag of grown in Idaho® Russet Burbank potatoes .I put them in a slow cooker on low for six hours. The meat that was cooking along with the potatoes was cooked but the potatoes were hard as bricks. I tried nuking them and it helped a little but not enough. I then tried frying them and that helped some more, making them edible with lots of catsup. What is wrong with these potatoes?
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The Idaho Potato Commission

Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.

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EAGLE, ID 83616
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