Ask Dr. Potato

Q: If soft potatoes mean it started to dehydrate, then would they plump up again if I put them in water?

Q: Can I bake a potato over a campfire?

Q: What is the shelf life of dried potato products?

Q: I currently soak my potato crisps in the freezer to remove excess starch. If I buy a blanching machine will I no longer need to soak them in water in a freezer?  

Q: I baked a white spud potato and when done I cut it open and I noticed crystallized grainy sugary substance. What is that?  

Q: What are the thread like strings in my potatoes?  

Q: Does grating the potato and rinsing it remove any protein or fiber? Does rinsing the grated potato in warm water remove additional starch compared to cold water? Do you know any source of nutritional analysis for grated, rinsed potato?

Q: I want to make a gallon of potato salad, how many potatoes do I need?

Q: How far ahead of an event can I prepare cheesy potatoes?

Q: Why am I finding hard spots in my yellow potatoes no matter how long I cook them or what cooking method I use? These are yellow flesh potatoes but are not labeled as "Yukon Gold". This has happened with the last two bags of potatoes I bought. There are areas that do not cook; when I bite them they are hard and crunchy like a raw potato. The potatoes appear to be good; no green skin, no sign of damage, disease, or mold, no sprouting eyes, and these spots do not appear to be related to the places where eyes would sprout. I am about to stop buying yellow flesh varieties of potato altogether. This absolutely ruins mashed potatoes, and isn't appetizing in baked ones either.