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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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Q & A: French Fry FAQ’s

Dec 28, 2009
Q: I would like to start my own business: fresh cut potatoes and gravy, along with maybe hamburgers or hot dogs.  I need to know the best way to get crispy French fries from fresh cut potatoes.  I need to know the procedure, what is the best type of oil to use, and, in your opinion, what is better to use: regular potatoes or organic potatoes?
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Q & A: Steakhouse Side Dishes

Dec 4, 2009
Q: With all the pressures on getting customers to come back more frequently, and maintain or reduce food costs, do you have any suggestions for our steak house?
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Q & A: Who Invented the Giant Baked Potato?

Dec 2, 2009
Q: Who invented the giant baked potato that you see on steak chain menus such as Del Frisco’s, Morton’s, Ruth Chris, Capital Grille, etc?
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Q & A: Carton Prices for Fresh Idaho® Potatoes

Nov 30, 2009
Q: With all the doom and gloom about the economy, I noticed that carton prices on fresh Idaho® Potatoes are down substantially from last year.  What caused this?
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Q & A: Baked Potato Soup

Nov 27, 2009
Q: Who invented baked potato soup?
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Q & A: “Anti-Spudding” Agent and Organic Potatoes

Nov 25, 2009
Q: Are Idaho potatoes that I purchase in the grocery store treated with an anti-spudding agent?  A recent note in Prevention Magazine suggests that consumers pick only organic potatoes for their consumption.  Please advise.
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Mashed Potatoes for a Crowd

Nov 24, 2009
Q: How many fresh Idaho® potatoes do I need to prepare mashed potatoes for a crowd?
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Q&A: Making Money on the Side with Idaho® Potatoes

Nov 20, 2009
Q: I have heard that Steak chains love potatoes as it is a way to offset the cost of the protein.  Is that why some restaurant have a whole section of potato side dishes?
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Q&A: Inexpensive Lunch Entrees using Idaho® Potatoes

Nov 18, 2009
Q: Any suggestions on an inexpensive lunch entrée using Idaho Potatoes?
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Q&A: Potato Salad Safety

Nov 16, 2009
Q: Could you tell me how long it is safe to keep potato salad out of the refrigerator and on a picnic table?  I have been told it is not the mayo or eggs that go bad but something to do with the starch in the potato...is that correct?
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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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