Ask Dr. Potato | Search results for: "mashed potatoes" ( × clear results )

Q: I bought some Yukon gold potatoes this weekend because my mother bought some and mashed them up and she said they tasted earthy. I figured she had purchased a lesser brand or something so I purchased some Yukon gold and made mashed potatoes too. I think they were Sieverson Yukon golds. Anyway when done they looked right but they tasted EARTHY...ish. Why is this happening? They were peeled before I boiled them, so I didn't leave any dirt on them. Do you know why they are tasting earthy?

Q: Can I make my mashed potatoes around 10am to serve at 4pm? Could I put them in a crock pot on warm for that long?

Q: Can the Slow Cooker Mashed Potato recipe be doubled from 8 servings to 16 servings and still cook ok in the slow cooker?

Q:  I will be serving dinner around 4 Pm. Can I make my mashed potatoes around 10am to serve at 4pm? Could I put them in a crock pot on warm for that long?

Q: Can I keep mashed potatoes warm in a slow cooker on low? If so for how long? If not, what are my options?

Q: Let's cut to the chase. How do I make the absolute perfect potatoes? 

Q: How many fresh Idaho potatoes do I need to prepare mashed potatoes for a crowd?

Q: Can I prepare mashed potatoes 10 days in advance and freeze, then rewarm them covered, in the oven for my Thanksgiving dinner?

Q: Can you cook mashed potatoes ahead of time and freeze them for Thanksgiving Day?

Q: We are empty nesters, so we don’t need a whole turkey. Still I want to fix something special with our boneless turkey breast and mashed Idaho potatoes, any ideas?