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

Q: I’m in charge of the mashed potatoes for Thanksgiving this year. Any tips on making them perfect? Help, please!

Q: I’m trying to find a way to make mashed potatoes without any butter or fat. Ideas?

Q: Can I use a turkey roaster to keep mashed potatoes warm?

Q: What is the difference between mashed potatoes and twice baked potatoes? Are they identical?

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.

Q: I'm not sure how this happened, but I made my mashed potatoes runny. Do you have suggestions on how to make it thick?

Q: What do I do with my leftover Thanksgiving mashed potatoes?

Q: I bought some small yellow potatoes then peeled and boiled them for mashed potatoes. When they were cooked and I started mashing them and I noticed some brown spots in the bowl. I have never encountered this before in a potato. I tried to look it up and all I could find was "hollow heart" and I know it’s not that (or at least I don’t think so). Can you please explain what this is?

Q: I am in charge of the mashed potatoes this year for Thanksgiving and need some advice on how to make them perfect, please help!

Q: My instant mashed potatoes were left out overnight with no eggs, butter or cream (just water). Can I still eat these or should I throw them away?